Shanghai Beef and Broccoli

Shanghai Beef and Broccoli

Shanghai Beef and Broccoli! We love broccoli and we saw somewhere that they spiralized the broccoli, I thought we could try it! I definitely felt like this was a success!
  Shanghai Beef and Broccoli

I have been seriously craving Chinese food every day for the past month. It’s weird because I hate that sick feeling I get when I eat it. When I make it at home it tastes better and it’s not as greasy. 




Shanghai Beef and Broccoli


1/4 hoisin sauce
1/4 cup orange juice
2 tablespoons soy sauce
4 broccoli stems, spiralized
2 5 oz sirloin steaks
2 cups broccoli florets
2 teaspoons sesame oil
1/3 cup white onion, chopped
3 garlic cloves, minced
1 tablespoon ginger




1. Combine the hoisin, orange juice, and soy sauce with a whisk and reserve. Add steaks to marinade and refrigerate for 3 hours.

2. 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 the pot and place in ice water to stop the cooking process.  Allow to cool.

3. Remove the steak from the fridge and allow it to come to room temperature for about 5 minutes before cooking. Remove from marinade, reserving the marinade for later. Heat a medium nonstick pan on high heat, spray with oil and when it’s hot then place the steaks and cook on 3 minutes on each side.

4. Transfer to a cutting boat. Add the leftover marinade to the skillet, reduce heat to medium-low, bring to a boil and simmer for 2-3 minutes.

5. In a separate skillet place the sesame oil in and add the onions, garlic, and ginger and cook on high 1 to 2 minutes. Add the broccoli noodles and season with salt and cook for 3 minutes. Add the blanched broccoli and cook until it’s hot.

6. Separate into two bowls the broccoli noodle mixture. Then thinly slice the steak into strips then lay overtop the broccoli. Top with sauce.





4 thoughts on “Shanghai Beef and Broccoli”

  1. We will just love your Shanghai Beef and Broccoli! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. This looks amazing! You had me at Chinese food – our favorite take-out place is closed for renos for two months.. it's killing us! One can not live without a monthly serving of delicious orange chicken. We're starting up a new link party, You Link it, We Make it, and hope you'll pin this one up this week. The party closes midnight on Saturday, but if you miss us this week, I hope you'll check us out at next Wednesday!

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