Ingredients
¼cuphoisin sauce
¼cuporange juice,fresh squeezed
2tbspsoy sauce,reduced sodium
6ozbroccoli stems,2-inch thick, spiralized
cooking spray
10ozsirloin steaks,(2 steaks), 1-inch thick
2cupsbroccoli florets
1tspaji sesame oil
¼large white onion,julienned
1tbspgarlic,minced
1tbspfresh ginger,minced
Preparation
Combine the hoisin, orange juice and soy sauce with a whisk and reserve. Add sirloin steaks to marinade and refrigerate for 2 hours.
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 the ice bath for 2 minutes until chilled.
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.
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.
Add the reserved marinade to the skillet, reduce heat to medium-low, bring to a boil and simmer for 2 to 3 minutes.
While the steaks are cooking, place the sesame oil in a large nonstick skillet, add the onions, garlic, and ginger. Cook on high for 1 to 2 minutes.
Add the broccoli noodles, season with salt, and cook for 3 minutes. Add the blanched broccoli and cook until hot.
Divide the noodles into 2 separate plates. Place the beef on a cutting board and cut it into thin strips. Lay steak on top of the noodles, top with sauce, and serve.
