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, or contribute your own.
Try this Spicy Beef and Broccoli Stir Fry with Spiralized Peppers and Onions recipe, or contribute your own.
- 1 garlic clove minced
- salt and pepper to taste
- 1/2 tablespoon sesame oil
- ingredients
- for the marinade:
- 2 cups broccoli florets
- 1 small red onion
- 1/4 up freshly squeezed orange juice
- 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
- 2 tablespoons low sodium soy-sauce
- 1/4 up hoisin sauce
- Carbohydrate 18.876975 g
- Cholesterol 0 mg
- Fat 2.41785000342367 g
- Fiber 5.39449979454279 g
- Protein 4.6799 g
- Saturated Fat 0.306112500486161 g
- Serving Size 1 1 Serving (393g)
- Sodium 65.4076432291667 mg
- Sugar 13.4824752054572 g
- Trans Fat 0.621422500150641 g
- Calories 106 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.
Will flank steak hold up if swapped for sirloin, and how does that change the slicing angle? Tougher cuts require slicing perpendicular to the muscle fibers to shorten the strands for tenderness. Hanger or flank steak needs at least twenty minutes in the marinade containing hoisin, garlic, sriracha, orange juice, and low-sodium soy sauce. Acid tenderizes surface proteins slightly during this resting window. Blanching broccoli florets in boiling water for exactly two minutes halts enzymatic degradation and preserves a bright green color before the vegetables hit the pan. Spiralized bell peppers and red onions release moisture rapidly, so ensure the skillet is maintained at medium-high heat to evaporate excess liquid rather than steaming the produce. Cooking the beef for two minutes per side yields medium doneness without overcooking lean muscle. Doubling this yield for larger groups requires cooking the beef in two separate batches to prevent crowding, which drops pan temperature and causes gray boiling instead of a proper sear. Sesame oil goes in after the meat is removed to prevent scorching its delicate aromatics.
