Spiralized Shanghai Beef and Broccoli

Spiralized Shanghai Beef and Broccoli

Marinated sirloin steak with broccoli and spiralized broccoli noodles in a delicious hoisin sauce. This dish is out-of-this-world good, and so filling I couldn't even finish it! You NEED this in your life!

Spiralized Shanghai Beef and Broccoli

Here's the deal, you know those broccoli stems you usually throw out? Well you can spiralize them and use them in place of noodles in dishes like this easy Asian stir fry for a low-carb alternative to noodles. There's lots of spiralizers out there and I'm often asked which I use, I love my Paderno Spiralizer, it's the easiest way to make zucchini noodles, sweet potato spirals, carrot ribbons and more! If you don't have one you can also use a mandolin with a julienne blade, or buy a bag of broccoli slaw.

Spiralized Broccoli

The trick to spiralizing broccoli stems is to find the thickest ones. At least 2-inches in diameter, and cut off any pieces sticking out. Then I used my potato peeler to smooth it out. I placed the thicker end of the stem into the spikes which I found was the key to success.

This recipe was inspired by a meal I had with Phillip Chiang, the man who started the wildly popular Chinese restaurant chain PF Chang's. I got to sample their Chinese New Year menu which they are serving right now and even got to go behind the scenes and watch them cook up some dishes. Hope you enjoy, happy spiralizing!

Click Here To See The Full Recipe…


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