Spicy Beef and Broccoli Stir Fry with Spiralized Peppers and Onions
Try this Spicy Beef and Broccoli Stir Fry with Spiralized Peppers and Onions recipe
Try this Spicy Beef and Broccoli Stir Fry with Spiralized Peppers and Onions recipe
- 1 garlic clove minced
- salt and pepper to taste
- 1/2 tablespoon sesame oil
- ingredients
- for the marinade:
- 1/4 cup hoisin sauce
- 2 cups broccoli florets
- 1 small red onion
- 1 pound hanger or flank steak sliced into strips
- 2 large red bell peppers
- 1 tablespoon sriracha (or less –or omit – if you don’t like spi
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons low sodium soy-sauce
- Carbohydrate 27.5417750059621 g
- Cholesterol 0.480000000405768 mg
- Fat 2.99125000388219 g
- Fiber 5.87349978775405 g
- Protein 5.3180000004477 g
- Saturated Fat 0.400712500562987 g
- Serving Size 1 1 Serving (424g)
- Sodium 323.962643447605 mg
- Sugar 21.668275218208 g
- Trans Fat 0.662682500172418 g
- Calories 148 calories
Step-by-step
- In a medium bowl, whisk together the hoisin, garlic, sriracha, orange juice and soy sauce and set aside. Add in the steak strips to the marinade and refrigerate for at least 20 minutes.
- Meanwhile, place a medium pot filled halfway with water over high-heat and bring to a boil. Once boiling, add in the broccoli florets and blanch for 2 minutes. Drain the broccoli into a colander and then set aside.
- Also, spiralize (with Blade A) your peppers and onions. Trim all noodles.
- Once steak is done marinating, place a large skillet over medium-high heat. Once heated, add in the beef and cook for 2 minutes per side (for medium) and then transfer to a cutting board. Reserve any extra marinade.
- Immediately, add the sesame oil and then peppers and onions to the skillet. Season with salt and pepper. Cook, tossing occasionally, until peppers and onions soften. Once vegetables are tender, add in the reserved beef marinade and broccoli. Toss together for a minute or until fully combined.
- Plate the vegetables and top with slices of beef. Serve immediately.
Ingredient lists rarely account for how physical structure transforms under high heat, particularly when working with lean cuts like hanger or flank steak. Slicing these muscles across the visible grain shortens muscle fibers, yielding a tender bite once cooked. Marinating the beef for a minimum of 20 minutes allows the acidic components in the orange juice and soy sauce to begin breaking down surface proteins, though extending this soak beyond two hours risks turning the outer layers mealy.
Storage and Reheating Dynamics
Prepared components behave differently when stored for later use, requiring specific handling to maintain textural integrity. Cooked broccoli retains its vibrant chlorophyll if plunged into an ice bath immediately after blanching, halting the internal cooking process. Stored separately in an airtight container, the blanched florets and spiralized peppers maintain quality in the refrigerator for up to three days. Freezing cooked brassicas alters their cell walls significantly, releasing excess moisture upon thawing that will dilute the sauce. Reheat the meat and vegetables in a skillet over medium-high heat rather than a microwave, evaporating accumulated surface water before the ingredients begin to steam.
Adaptations and Substitutions
Altering the acid profile alters the chemical action of the marinade significantly. Substituting lemon or lime juice for the orange juice introduces a sharper citric acid profile, requiring a reduction in quantity by half to avoid overpowering the hoisin base. Swapping flank steak for a thicker cut like chuck changes the required cooking duration entirely, demanding a preliminary braise rather than a quick two-minute sear to achieve tenderness. Adjusting the sriracha downward affects only the heat index, leaving the remaining umami-driven soy and garlic base intact without altering the sauce's viscosity.
