I have an obsession with my spiralizer and am thrilled that summer is almost here. Zucchini! Summer squash! Did you know you can even spiralize peppers? Yes, indeed – see Picadillo Beef with spiralized green peppers. Can’t wait to try them all in the spiralizer.
As an example, I give you this broccoli stem Beef and Broccoli recipe. My co-blogger and daughter Anne inspired me to be more adventurous with broccoli stems in her post Broccoli Squared – using both florets and stems.
I love broccoli with Asian flavors – they just make this cruciferous veggie sing!
The stems will not spiralize in long strings like other vegetables, but even though you will get the occasional half moon slices and not pretty coils, this broccoli stem recipe is worth it!
- 16 ounces sirloin beef
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- ¼ teaspoon red chili flakes
- 2 pounds broccoli
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- Slice beef into ¼ inch slices across the grain. Place in a zip top bag. Add to bag the soy sauce, vinegar and chili flakes. Using hands, distribute sauce evenly throughout beef slices. Let sit on counter top for one hours, or up to 4 hours in refrigerator.
- Break broccoli florets into small chunks. Make noodles from the broccoli stems by using a spiralizer or cut into ¼ inch slices and then into ¼ inch noodles.
- Remove beef slices from marinade. Heat a large skillet or wok to medium high heat. Add oils. Cook the beef until lightly browned and remove from skillet. Add in garlic and cook for one minute. Add in broccoli stem noodles and broccoli florets and saute until softened. Add in reserved marinade and add beef slices back in. Cook until sauce is thickened slightly. Serve immediately.
Other impressive broccoli stem recipes: