Garlic Beef with Zucchini Noodles is a lightened up and low carb version of beef lo mein using zucchini noodles instead of regular wheat flour noodles. It’s an easy meal that can be prepared ahead of time for your weekly meal prep.
This meal is flavorful and easy with just a few ingredients. It also only takes about 30 minutes to make. I love eating lo mein and chow mein. This zucchini noodles version is a great low carb substitute that still lets me enjoy all the flavors of the dish.
If you’re looking for more low carb zucchini noodle meal prep recipes, I’ve also shared recipes for garlic butter steak with zucchini noodles meal prep and lemon garlic chicken zucchini noodles meal prep.
This dish is made with olive oil, garlic, zucchini, beef, cornstarch, garlic powder, soy sauce, sesame oil and sesame seeds. That’s it!
How to Make the Beef Tender
- Choose a good quality beef. I like using top sirloin.
- To ensure you have tender beef, make sure to slice against the grain.
- The beef is then coated in a light layer of cornstarch which protects the beef as it cooks and keeps it tender.
How to Avoid Watery Zucchini Noodles
One of the issues with zucchini is that it has a lot of water and if not prepared properly, it can make your dish watery. These are my tips to avoid watery zucchini noodles:
- Salt the zucchini noodles to draw out the moisture. Then drain and rinse off.
- When the zucchini noodles cook, they will release more liquid. You will need to thoroughly drain the zucchini noodles by putting them in a colander and shaking a few times.
- I also like to pat dry the zucchini with a paper towel.
- The zucchini noodles are added back in at the very end and only very briefly until they are mixed in with the beef. Don’t cook the zucchini too long or else it will release more moisture.
How to Make Garlic Beef Zucchini Noodles
- First, the zucchini is cooked with a little garlic and olive oil. It’s then drained and set aside.
- The beef is then cooked with sesame oil and garlic.
- When the beef is just about done, the zucchini is added back in until the two are evenly combined and everything is cooked and heated. The dish is then garnished with sesame seeds.
- Let everything cool before dishing into meal prep containers and storing in the fridge or freezer.
Garlic Beef Zucchini Noodles
- 1 tbsp olive oil
- 3 cloves garlic minced
- 4 large zucchini spiralized
- 12 oz top sirloin sliced against the grain into thin strips
- 2 tsp cornstarch
- 1/2 tsp garlic powder
- 1 tbsp soy sauce
- 1/2 tbsp sesame oil
- salt as needed
- 2 tsp sesame seeds
- Lightly salt the zucchini and let it sit for about 10-15 minutes to draw out the moisture. Then rinse and drain before cooking.
- While zucchini is sitting, prepare the beef. Add beef to a medium bowl and sprinkle with cornstarch. Mix beef with cornstarch until beef is evenly coated. Add in garlic powder and soy sauce and mix. Set aside.
- Add olive oil and 1/3 of the garlic to a large skillet and bring to medium high heat. When oil is heated, add in zucchini.
- Cook zucchini a few minutes until tender but still crisp. Drain zucchini noodles thoroughly by placing them in a colander and shaking a few times. Set aside so that they can continue to drain. If desired, you can also pat dry the zucchini with a paper towel after they are done draining.
- Add sesame oil and remaining garlic to your skillet. Bring skillet to medium-high heat.
- Add in beef. Sear beef on both sides and cook until it is about 1-2 minutes away from being fully cooked.
- Add zucchini noodles back in and stir and mix with the beef. Season with salt or more soy sauce as needed. Cook only about 1-2 minutes or until beef is fully cooked and zucchini is mixed in and warm. If you continue to cook too long your zucchini will get watery again.
- Garnish beef and zucchini with sesame seeds. Allow beef and zucchini to cool before splitting into meal prep containers. Store in fridge or freezer.
- Please see my zucchini noodle tips in the post for tips on preparing the zucchini noodles so they will not be too watery.
- Please see my beef tips in the post for ways to keep the beef tender.
- My beef strips were between 1/4 inch to 1/2 inch wide.
- I use these Meal Prep Containers* and this spiralizer.*
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.