Spiralized Shanghai Beef and Broccoli

Ingredients

• 1/4 cup hoisin sauce
• 1/4 cup fresh squeezed orange juice
• 2 tbsp reduced sodium soy sauce
• 2 6 oz total 2-inch thick broccoli stems, spiralized
• cooking spray
• 2 5 ounce sirloin steaks, 1” thick
• 2 cup broccoli florets
• 1 tsp aji sesame oil
• 1/4 large white onion (julienned)
• 1 tbsp garlic (minced)
• 1 tbsp fresh ginger (minced)

Instructions

1. Combine the hoisin, orange juice and soy sauce with a whisk and reserve. Add sirloin steaks to marinade and refrigerate for 2 hours.
2. While steaks are marinating, bring a large pot of water to a boil. Place the broccoli in a wire basket and cook for about 3 to 4 minutes at a slow boil to blanch. Remove from pot and place in ice water to stop the cooking process. Let sit in ice bath for a couple minutes until chilled.
3. Remove steak from refrigerator and allow to come to room temperature for about 5 minutes before cooking. Remove from marinade, reserving the marinade for later.
4. Heat a medium nonstick sauté pan on high heat, spray with oil when hot then place the steaks and cook 3 minutes on each side (for medium-rare). Transfer to a cutting board.
5. Add the reserved marinade to the skillet, reduce heat to medium-low, bring to a boil and simmer 2 to 3 minutes.
6. While the steaks are cooking, place the sesame oil in a large nonstick skillet, add the onions, garlic and ginger and cook on high 1 to 2 minutes. Add the broccoli noodles, season with salt and cook 3 minutes. Add the blanched broccoli and cook until hot.
7. Divide the zoodles unto 2 separate plates. Place the beef on a cutting board and cut into thin strips. Lay steak on top of the noodles, top with sauce and serve.