Shanghai-Style Noodles with Beef, Snow Peas & Broccoli
One of the core concepts of Asian cuisine calls for embracing a complementary yin-and-yang contrast between flavors and textures. We’ve showcased that balance in this inspired meal by pairing sweet oranges with savory soy sauce and playing hearty broccoli alongside elegantly slim snow peas.
1/4 tsp red pepper flakes, plus additional for garnish
1 tbsp ground ginger
1 tsp olive oil
3/4 lb beef sirloin strips, cut into ½-inch-thick, 2-inch-long pieces
4 cloves garlic, chopped
1/2 lb snow peas, rinsed well and trimmed
Fill a large pot halfway with water and bring to a boil. Add spaghetti, reduce heat to medium-high and simmer for 5 minutes, stirring occasionally to prevent noodles from sticking. Add broccoli and cook for 5 more minutes. Drain and transfer to a large bowl. Cover loosely to keep warm and set aside
Meanwhile, in a small bowl, whisk orange zest and juice, soy sauce, pepper flakes and ginger; set aside.
In a large nonstick skillet, heat oil on medium. Add beef and cook, turning occasionally, for 2 minutes. Add garlic and sauté, stirring occasionally, for 2 minutes. Add peas and orange juice mixture and stir to coat. Sauté for 3 minutes, until beef is cooked through.
Add beef mixture to spaghetti mixture and toss to combine. Divide among serving plates. If desired, garnish with additional pepper flakes.
Vietnamese cuisine treasures the balance between textures and flavors. In this brilliant dish, we’ve mixed crunchy vegetables with soft noodles and juicy pork tenderloin, and blended sharp ginger with pungent garlic for pleasing contrast. To maximize your intake of sulforaphane, a cancer risk–reducing compound found in cruciferous veggies, choose broccoli sprouts. Sulforaphone levels are 10 to 100 times higher in three-day-old broccoli sprouts than they are in broccoli.