
Yields:
2
Prep Time:
30 mins
Total Time:
30 mins
Cooking with the whole vegetable—scraps included—might be buzzy now, but my parents always followed that trend. They met in Queens, NY, where they’d immigrated as teenagers with no money: My dad had escaped war-torn Czechoslovakia; my mom had left her home in Colombia to nanny in the States. They shared a deep love of cooking. I remember elaborate meals on Sunday—roast duck with sauerkraut and dumplings, arroz con pollo, carne bistec—but budget was always top of mind. Everything had a second life: Onion skins and celery tops were the base for tomorrow’s soup; leftover meat became pot pie or croquettes. My mom could stretch a meal for unexpected guests at a moment’s notice.
When you grow up in that environment, it rubs off on you. Now I always look for clever ways to use up parts of ingredients that most of us tend to toss. In this easy stir-fry (inspired by a beef-and-broccoli dish I shared with Philip Chiang, the cofounder of P.F. Chang’s), broccoli stems become noodles! If you have a spiralizer or mandoline with a julienne blade, use that, but a knife also works: Simply cut the stems into thin planks, then slice them into long noodles. The texture of broccoli isn’t watery like zucchini noodles tend to be. They can really hold their own with this boldly flavored hoisin sauce—made naturally sweet with fresh-squeezed orange juice—and seared strips of steak. And don’t skip the ginger! It really pulls this dish together.
Made this? Let us know how it came out in the comments below!
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Ingredients
- 2
heads broccoli, florets separated (2 c.) and stems peeled
- 1/4 cup
hoisin sauce
- 1/4 cup
fresh-squeezed orange juice
- 2 Tbsp.
reduced-sodium soy sauce
- 2
(5 oz. each) sirloin steaks, 1" thick
Kosher salt
Cooking spray
- 1 tsp.
sesame oil
- 1/4
large white onion, sliced thin
- 3
cloves garlic, minced
- 1 Tbsp.
fresh ginger, minced
Directions
- Step 1If using a spiralizer, spiralize the broccoli stems. If not, cut into ⅛"-thick planks, then slice into “noodles.”
- Step 2In a large bowl, whisk hoisin, orange juice, and soy sauce. Add steaks, cover, and refrigerate for 2 hours.
- Step 3While steaks are marinating, bring a large pot of salted water to a boil and create an ice bath in a large bowl. Boil broccoli florets for about 2 to 3 minutes or until bright green and just tender. Transfer broccoli to the ice bath until cool, then drain.
- Step 4Remove steaks from the refrigerator and transfer to a plate. Leave the marinade in the bowl.
- Step 5Heat a large nonstick skillet over high heat and grease with cooking spray. When hot, cook the steaks for about 3 minutes on each side (for medium-rare) or until a thermometer reads 130º in the thickest part of the steaks. Transfer steaks to a cutting board to let rest for 10 minutes, then slice into thin strips.
- Step 6In a small saucepan over medium-low heat, bring reserved marinade to a boil and simmer until slightly thickened, 2 to 3 minutes.
- Step 7Add sesame oil to skillet over medium heat. Add onions, garlic, and ginger and cook on high, 1 to 2 minutes. Add broccoli noodles, season with salt, and cook for about 3 minutes. Add blanched florets and cook until hot, then add the thickened marinade and toss to coat.
- Step 8Divide the noodles between 2 plates. Top with sliced steaks and serve.
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