Sautéed Beef Stroganoff with Zucchini Noodles

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Tender beef strips simmered in a savory mushroom sauce over zucchini noodles, delivering a creamy, satisfying keto dinner without the carbs. This Russian-inspired beef recipe (low-carb), ready in about 40 minutes, pairs flank steak, butter, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz flank steak
• 3 tbsp butter
• 1 medium, diced onion
• 8 oz, sliced cremini mushrooms
• 2 cloves, minced garlic
• 1 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 2 medium, spiralized zucchini

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Instructions

1. Step 1: Heat 2 tbsp butter in a large skillet over medium-high heat. Add flank steak and cook 3-4 minutes per side until browned; remove and set aside.
2. Step 2: Add remaining 1 tbsp butter to skillet. Sauté diced onion for 3 minutes until translucent, then add sliced mushrooms and minced garlic. Cook 5 minutes until mushrooms are golden and tender.
3. Step 3: Stir in heavy cream, Dijon mustard, dried thyme, and black pepper. Simmer gently for 3 minutes until sauce thickens slightly.
4. Step 4: Return cooked beef to skillet and toss to coat. Simmer 2 minutes to heat through.
5. Step 5: Divide spiralized zucchini noodles among plates and top with beef and mushroom sauce.