This Low Carb Beef & Broccoli Zoodles recipe has all the flavor of the traditional dish, but with less of the carbs! It can also easily be made gluten free, if needed.
This post contains affiliate links. See our Disclosure Statement for more information.
Zoodles are becoming a quite the popular alternative to traditional pasta. Some people chose to use them to cut calories, others to increase their vegetable consumption. Then of course, there are those of us who need to eat less carbs, or who are gluten free.
You can make your own zoodles using either a manual spiralizer, or an electric one. I find that either method works great for spiralized zucchini, but if you plan to spiralize tougher veggies, like carrots and sweet potatoes, the electric ones are a much better choice!
I often choose zoodles over other vegetables because of the lower carb count and the fact that they don’t have an overpowering flavor. If you are not following low carb, I think that spiralized carrots would be another great option for the base!
As far as the beef and broccoli mixture goes, I don’t use any alternative ingredients. I cut back some on the brown sugar, as compared to a more traditional beef and broccoli recipe and added a good amount of ginger to help balance out the flavors. I also reduced the amount of the of the corn starch a touch, but it’s a necessary ingredient in order to get the beef to cook perfectly, as well as to thicken the sauce.
Low Carb Beef & Broccoli Zoodles
Prep!
Cut your beef into strips, if needed and place in a medium bowl. Spiralize the zucchini and set aside. Chop your broccoli into bite-sized florets. Have all of your other ingredients out and ready to go!
Create!
Add the corn starch to the bowl with the beef strips and toss to coat them well.
Heat the olive oil in a large skillet over medium heat. Add the beef strips and cook until done through, about 7-10 minutes. Remove the beef and place on a plate.
In the same skillet, add the garlic and ginger and cook for about 1 minute, stirring constantly. Add the broccoli and beef stock, cover, and cook until the broccoli is tender, about 5-7 minutes.
Meanwhile, combine the soy sauce, sherry, and brown sugar in a bowl and whisk together well. Add to the broccoli along with the beef strips. Cook for another 3-5 minutes until the sauce thickens.
After you are done making the beef and broccoli mixture, leave it set on warm, and start preparing the zoodles. Cooking zoodles can be tricky, but it doesn’t have to be. It’s actually really easy! After spiralizing, I will usually just heat the zoodles over medium heat in a skillet with a little bit of oil just long enough to warm them. I don’t pre-salt or add salt during cooking.
Present!
Place the zoodles on a dish or in a bowl, and top with the Beef and Broccoli mixture and sliced green onions, if desired.
Enjoy!
Looking for more low carb recipes? You might like:
Love this recipe for Low Carb Beef & Broccoli Zoodles? Follow us on Pinterest, Instagram, and Facebook for more!
For more Keto and Low Carb recipes, you can click here to visit the Low Carb section of my Recipe Index or sign up for my Keto and Low Carb Newsletter to get new keto and low carb recipes sent right to your inbox!
Low Carb Beef & Broccoli Zoodles
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound beef strips
- 2 tablespoons cornstarch
- 2 cloves garlic * minced
- 1 tablespoon ginger * minced
- 3 cups broccoli florets
- 1/2 cup beef stock * gluten free, if necessary
- 1/4 cup soy sauce * gluten free, if necessary
- 1/4 cup cooking sherry
- 1 tablespoon brown sugar substitute, like Swerve * can use regular brown sugar
- 4 cups zucchini noodles * from 1-2 zucchini
- green onions * optional, for garnish
Instructions
- Add the beef strips and corn starch to the bowl toss to coat them well.
- Heat the olive oil in a large skillet over medium heat.
- Add the beef strips and cook until done through, about 5-7 minutes, or until no longer pink.. Remove the beef strips to a plate.
- In the same skillet, add the garlic and ginger and cook for about 1 minute, stirring constantly.
- Add the broccoli and beef stock, cover, and cook until the broccoli is tender, about 5-7 minutes.
- Meanwhile, combine the soy sauce, sherry, and brown sugar substitute in a bowl and whisk well.
- Add to the skillet with broccoli along with the beef strips. Cook another 3-5 minutes until the sauce thickens.
- Heat the zoodles over medium heat in a separate skillet with a little drizzle of olive oil just long enough to warm them.
- Place the zoodles on a dish or in a bowl, and top with the beef and broccoli mixture and sliced green onions, if desired.
Notes
Tips and Techniques for the Best Beef & Broccoli Zoodles
- You can use frozen zoodles in this recipe. Be sure to follow the cooking instructions on the package if opting to use frozen zoodles rather than fresh.
- Use fresh garlic and ginger for the best flavor.
- Store leftover beef and broccoli separate from the zoodles in an air-tight container in the refrigerator. Use within 3-4 days. Zoodles are best made the day you plan to eat them. Cooked zoodles don't keep or reheat well.
Nutrition
