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.
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.