How to Make Beef and Broccoli over Zucchini Noodles
This lighter version of a Chinese takeout classic is packed with veggies and low in carbs. You can make “noodles” out of zucchini at home with a special “spiralizer” tool, or use a vegetable peel to create ribbons. Zucchini noodles are also available at many grocery stores now—check the freezer aisle by the vegetables, or in the produce section for fresh, packaged zucchini noodles. To make this dish gluten free, be sure to use gluten free soy sauce, and confirm that the corn starch and beef broth are gluten-free.
15 min prep time
10 min cook time
4servings
2 cups
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Step-By-Step Instructions:
-
In a small bowl, whisk together the broth,
cornstarch, soy sauce, garlic, and ginger.
Set aside. -
Spray large sauté pan or wok with cooking
spray, add sesame oil, and place over
high heat. -
Add the onion and stir-fry 2 minutes. Add
the beef and stir-fry 3 more minutes. -
Add the broccoli and spiralized zucchini
and stir-fry 3 more minutes. -
Add the broth mixture and bring to a
boil, scraping the bottom of the pan to
loosen any brown bits. Reduce heat and
simmer 2 minutes. - Stir in sesame seeds and serve.
Nutrition facts
4 Servings
-
Serving Size
2 cups
-
Amount per serving
Calories
250
- % Daily value*
-
Total Fat
9g
12%-
Saturated Fat
2.4g
12% -
Trans Fats
0.1g
-
Saturated Fat
-
Cholesterol
40mg
13% -
Sodium
500mg
22% -
Total Carbohydrate
15g
5%-
Dietary Fiber
5g
18% -
Total Sugars
6g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
29g
-
Potassium
950mg
20%
Ingredients
no-salt-added beef broth
1 cup
Cornstarch
1 tbsp
lower sodium soy sauce
2 tbsp
garlic (minced)
2 clove
minced fresh ginger
1 tbsp
nonstick cooking spray
1
toasted sesame oil
2 tsp
medium onion (sliced)
1
sirloin beef (sliced)
1 lbs
fresh or frozen broccoli florets
4 heaping cups
small zucchini (spiralized into noodles, or 4 cups prepared zucchini noodles)
2
sesame seeds
2 tbsp