Beef and Broccoli over Zucchini Noodles
Featured
Summary
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.
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- Prep time
- 15 min
-
- Cook time
- 10 min
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- Servings
- 4 Servings
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- Serving size
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2 cups
Ingredients
Ingredients
- no-salt-added beef broth
- 1 cup
- 1 cup
- corn starch
- 1 tbsp
- 1 tbsp
- lower sodium soy sauce
- 2 tbsp
- 2 tbsp
- garlic (minced)
- 2 clove
- 2 clove
- minced fresh ginger
- 1 tbsp
- 1 tbsp
- nonstick cooking spray
- 1
- 1
- toasted sesame oil
- 2 tsp
- 2 tsp
- medium onion (sliced)
- 1
- 1
- sirloin beef (sliced)
- 1 lbs
- 454 g
- fresh or frozen broccoli florets
- 4 heaping cups
- 4 heaping cups
- small zucchini (spiralized into noodles, or 4 cups prepared zucchini noodles)
- 2
- 2
- sesame seeds
- 2 tbsp
- 2 tbsp
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Directions
Directions
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In a small bowl, whisk together the broth, cornstarch, soy sauce, garlic, and ginger. Set aside.
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Spray large sauté pan or wok with cooking spray, add sesame oil, and place over high heat.
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Add the onion and stir-fry 2 minutes. Add the beef and stir-fry 3 more minutes.
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Add the broccoli and spiralized zucchini and stir-fry 3 more minutes.
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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.
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Stir in sesame seeds and serve.