1tablespoonbrown sugar substitute, like Swerve* can use regular brown sugar
4cupszucchini noodles* from 1-2 zucchini
green onions* optional, for garnish
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.
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.
** Nutritional information is an estimate and may vary.