This Low Carb Beef & Broccoli Zoodles recipe has all of the flavor of the traditional dish, but is low in calories and has only 18 net carbs per serving! It’s a great option for those following a low carb diet and can also easily be made gluten free.
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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.
When you can eat super cheesy Mac and Cheese Zoodles without all the guilt, you know you’re on to a good thing!
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 spiralizers are a much better choice.
As far as the beef and broccoli mixture goes, initially, I didn’t use any sugar substitutes, but have since changed my views. I use less brown sugar substitute (I prefer Swerve), as compared to a more traditional beef and broccoli recipe but add 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.
Why This Recipe Works
- This recipe is easy to make and takes only 30 minutes.
- It’s low in carbohydrates and calories, making it a great option for those following particular diets.
- This recipe can easily be made gluten free.
How to Make 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 size florets.
Tip: I am often asked if frozen zoodles can be used in this recipe. The zoodles are cooked separately so you can use fresh or frozen. Just be sure to follow the cooking directions on the package if using frozen zoodles.
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 no longer pink, about 5-7 minutes, depending on the size of your strips. 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.
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.
FAQ’s
- What cut of beef do you use for Beef and Broccoli? I use either pre-sliced stir-fry beef strips or purchase thinner cuts of beef and cut it into slices myself. These cuts are typically very lean.
- Is Beef and Broccoli keto? This particular recipe for Beef & Broccoli Zoodles would not be considered “strict” keto because of the use of soy cause and corn starch. If you are simply counting carbs and/or macros and this fits into your own person daily allowance, then it can be considered “dirty” keto.
- Is Beef and Broccoli gluten free? You can make Beef & Broccoli gluten free by simply ensuring that the soy sauce and beef stock that you use is gluten free. Serve it over rice or zoodles.
Other Low Carb Recipes to Try
- Loaded Cauliflower Bites
- Buffalo Chicken Cauliflower Casserole
- Keto Italian Ground Beef and Cauliflower Skillet
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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
This recipe was originally published on March 15, 2018. It was updated with more thorough instructions, tips, techniques, and FAQ’s in September 2019.
