Garlicky Beef & Broccoli with Broccoli Noodles
1 tablespoon cornstarch
1⁄2 teaspoon sugar
1⁄4 teaspoon kosher salt
1 lb flank or skirt steak, partially frozen, cut across the grain into 2-by-1⁄3-inch slices
2 heads broccoli (about 2 lb total weight), stems intact
8 oz thick brown rice noodles
5 tablespoons canola oil
1 clove garlic, minced, plus 3 cloves garlic, thinly sliced
1⁄4 teaspoon red pepper flakes
3 tablespoons dry white wine
2 tablespoons tamari
How to Make It
In a large bowl, whisk together the cornstarch, sugar, salt, and 2 tablespoons water. Add the steak, toss to coat, and let stand for 30 minutes.
Remove the broccoli tops from the stems. Cut the tops into 1-inch florets. Trim the bottom 2 inches from the stalks, then peel the tough outer layer. Spiralize the stalks using the Shredder Blade and set aside.
Cook the noodles according to the instructions on the package. Drain and rinse with cold water; set aside.
In a large nonstick frying pan over medium-high heat, warm 1 tablespoon of the oil. Add the minced garlic and sauté for 30 seconds. Add the broccoli stalks and sauté until tender-crisp, about 2 minutes. Add the noodles and toss until heated through. Set aside and keep warm.
In a large nonstick frying pan over medium-high heat, warm 2 tablespoons of the oil. Add the garlic slices and pepper flakes. Stir-fry until crisp, about 1 minute. Remove the garlic with a slotted spoon; drain on paper towels.
Re-warm the oil. Add the broccoli florets and stir-fry until tender-crisp, 1–2 minutes; transfer to a plate. Wipe out the pan, add 2 tablespoons of the oil, and re-warm. Add half of the beef and stir-fry until medium-rare, about 2 minutes. Transfer to the plate with the broccoli and repeat to cook the remaining meat. Add the wine and tamari to the pan and stir for 30 seconds, scraping up any browned bits. Add the broccoli and meat back to the pan and toss to coat. Sprinkle with the crisp garlic slices.
Divide the rice and broccoli noodles among 4 plates. Top with the beef and broccoli and serve.
Zucchini Spaghetti with Turkey Meatballs
1⁄2 cup olive oil
1⁄2 yellow onion, spiralized using the straight blade, then roughly chopped
Kosher salt and freshly ground pepper
1 lb ground turkey
11⁄2 cups dried bread crumbs
1 egg, whisked
2 teaspoon chopped fresh sage
2 cans (28 oz/875 g each) whole plum tomatoes, preferably San Marzano, with juices
2 cloves garlic, minced
2 teaspoons soy sauce
1 teaspoon dried oregano
4 medium-sized zucchini
Grated Parmesan cheese for serving
HOW TO MAKE IT
In a large sauté pan over medium-high heat, warm 1 tablespoon of the oil. Add the onion and a few pinches of salt and sauté until soft, about 5 minutes. Transfer to a large bowl and let cool. Add the ground turkey, bread crumbs, egg, sage, 1 teaspoon salt, and 1⁄2 teaspoon pepper to the bowl and use your hands to mix the ingredients gently but thoroughly. Form the mixture into 12 equal-sized meatballs and place on a plate.
In the same sauté pan, warm 2 tablespoons of the oil over medium-high heat. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a plate.
Put the tomatoes and their juices in a food processor. While pulsing, slowly add 1⁄4 cup of the oil through the feed tube until the tomatoes are puréed but still a bit chunky. Stir in the garlic, soy sauce, and oregano and season to taste with salt and pepper. Pour the tomato sauce into the sauté pan, place over medium heat, and bring to a simmer. Add the meatballs, cover, and reduce the heat to low. Cook, stirring once or twice, until the meatballs are cooked through, about 30 minutes.
While the meatballs are cooking, spiralize the zucchini using the Shredder Blade. Toss with a pinch of salt and place in a colander; let the liquid drain from the zucchini.
When the meatballs are ready, in a large sauté pan over medium high heat, warm the remaining 1 tablespoon oil. When oil is hot, add the zucchini and sauté just until the zucchini is warm, about 30 seconds; do not overcook.
Divide the zucchini spaghetti, meatballs, and sauce among individual pasta bowls. Sprinkle with cheese and serve.
Golden Beet Pasta with Beet Greens and Goat Cheese
SERVES 4 AS A MAIN COURSE
2 lb golden beets with greens (4–6 beets)
2 tablespoons honey
2 tablespoons Champagne vinegar
1⁄2 shallot, minced (about 1 tablespoon)
6 tablespoons olive oil
Kosher salt and freshly ground pepper
4 oz goat cheese, crumbled
1⁄2 cup chopped walnuts, toasted
HOW TO MAKE IT
Preheat the oven to 400°F.
Twist the stems off the beets. Separate the leaves from the stems and discard the stems. Soak the leaves in a bowl of cold water to remove the dirt, then rinse and dry in a salad spinner.
In a small bowl, whisk together the honey and vinegar. Stir in the shallot. While whisking, slowly pour in 1⁄4 cup of the oil. Season with a generous pinch of salt and a few grinds of pepper to make a vinaigrette. Set aside.
Cut the beet greens into 1⁄2-inch slivers. In a nonstick frying pan over medium-high heat, warm 1 tablespoon of the oil. Add the beet greens along with a pinch of salt and sauté until wilted, about 2 minutes. Transfer the greens in a bowl and let cool.
Trim any remaining stems from the beets, then peel them. Spiralize the beets using the Shredder Blade, stopping to break or cut the strands every 3–4 turns. Transfer the beets to a large bowl. Toss the beets with the remaining 1 tablespoon oil and a pinch of salt. Divide the beets between 2 rimmed baking sheets and roast until the edges are barely brown, 8–10 minutes. Halfway through roasting, move the bottom baking sheet to the top rack and vice versa. When finished, the beets should still have a little bite to them.
Place the roasted beets in a large bowl. Add two-thirds of the vinaigrette, the beet greens, goat cheese, and walnuts. Toss to coat, adding more vinaigrette if needed, along with additional salt and pepper, and serve.
Excerpted exclusively from Williams-Sonoma's The Spiralizer Cookbook—available for purchase right here.