A keto-friendly pasta with beef and broccoli that combines savory flavors, fresh vegetables, and low-carb noodles for a satisfying meal.
8 oz low-carb pasta (shirataki, zucchini noodles, or almond-flour pasta)
1 lb lean beef (thinly sliced or ground)
2 cups broccoli florets
3 tbsp butter
2 cloves garlic, minced
2 tbsp coconut aminos or tamari
Salt and pepper to taste
1 tbsp olive oil
Optional: Parmesan cheese and red pepper flakes
1. Cook low-carb pasta according to package instructions and set aside.
2. Heat olive oil in a skillet and sear beef slices until browned, about 4–5 minutes.
3. Add garlic and butter, stirring until fragrant.
4. Stir in broccoli and cook until tender-crisp, about 3 minutes.
5. Add cooked pasta and coconut aminos, tossing everything together.
6. Season with salt and pepper to taste.
7. Serve hot, topped with Parmesan or red pepper flakes if desired.
For meal prep, store in airtight containers for up to 3 days.
To freeze, store without broccoli and add fresh broccoli when reheating.