Fit Beef & Broccoli

In light of my newly found zucchini noodle addiction (thanks to a birthday gift from my bff), my Mom, found this gem at Williams Sonoma, and surprised me with it. Now I am able to take my spiralizing to a whole new level and as nerdy as it sounds, I'M PUMPED!!

There are numerous recipes out there that can be transformed into noodle madness and I'm on a journey of finding the best ones and creating my own along the way.

I follow "Inspiralized" on Instagram and she has some really neat and creative recipes, my fave so far is the "Chicken Zucchini Noodle Soup" which I could eat weekly. It's that good, even my hunny raved about it.

Back to my super cool spiralizer, that has 4 different blade attachments so that you are able to create a variety of thickness with your noodles as well as accordion cuts for au gratin and fruit chips.

In preparation of the christening of my new gadget, after thumbing through mounds of recipe ideas, I decided to go with a quick and simple dinner recipe that was included in “The Spiralizer Cookbook”, Garlicky Beef and Broccoli with a lighter spin.

(This cookbook came with my spiralizer as a set, but can be purchased alone).

This recipe actually calls for noodles to be made out of broccoli stems, weird, as I didn't know anyone ate the usually discarded stem. The recipe is short and simple with few ingredients; I did however change it up a bit.

I got to spiralizing right away. You simply anchor in your fruit/vegetable and start churning away ("churning" sounds difficult, but this tool is extremely easy).

Voila! Noodles made out of broccoli stems! Once I made them all, they did have a funky smell but tasted delicious.

Here is my rendition/suggestions for "Garlicky Beef & Broccoli":

The "Garlicky Beef & Broccoli" recipe calls for salt, which I did not use, and for two broccoli stems and I used three. I probably would have liked to use even more stems, and next time may throw in some zucchini noodles too. The more green the better!

I used pre sliced, natural, stir fry meat instead of flank steak and this cut down prep time.

I used fresh minced garlic, and no garlic slices.

I found brown rice vermicelli with the Asian foods at my local grocery store, they are very thin and yummy, but had no real directions on how to cook on the package. After a little research I found there was a ton of "ways", so I ended up soaking them in water as package stated and throwing them in my pan to sauté. They ended up coming out perfect!

The recipe is kind of all over the place, these were my steps:

1. Prep your meat with cornstarch, sugar, and salt in large bowl. Marinate in fridge for 30 min

2. Prep broccoli stem noodles, using blade C

3. Prep vermicelli once ready to begin cooking

4. Sautee garlic in olive oil for 30 seconds

5. Add in broccoli heads until they turn a bright green color, set aside

6. Add in more oil and sauté broccoli noodles with vermicelli for amount 3 minutes; add to bowl already set aside

7. Cook meat in olive oil, wine, and tamari until medium rare

8. Add all the previously cooked ingredients back in your wok to heat up and cook slightly more. Cover with lid for 3 min

Enjoy!

Ingredients:

1 Tbsp Cornstarch

1/2 tsp Sugar

1/2 tsp Salt

1 lb Flank Steak or Pre-cut Stir Fry Meat

2 Heads Broccoli (stem intact), stems peeled (I used a vegetable peeler)

8 oz. Brown Rice Noodles

5 Tbsp Olive Oil

4 Cloves Garlic, minced

3 Tbsp White Wine

2 Tbsp Tamari (“healthier" soy sauce")

I am pretty happy with how quick this was to make and how delish it was. My hunny, who is extremely picky, went for seconds and finished it off.

This can be made into a His + Hers as well. Since I do not eat starches at dinner, I gave myself most of the broccoli noodles and only had a small portion of the rice noodles (which are just too good to not eat) and the rest of the noodles went on "his" plate!

I can say proudly, I am in love with my spiralizer! If you are looking to add these creative noodles to any of your meals I have posted links below to the Williams Sonoma Spiralizer and an alternative “beginner” version, called a Veggetti. Have fun and Enjoy!

#recipes #food