Paleo Homemade Beef Ramen
Indulge in this hearty and nourishing Paleo Homemade Beef Ramen, a wholesome twist on the traditional comfort food favorite. This recipe features tender slices of marinated beef sirloin paired with nutrient-rich zucchini noodles, making it entirely grain-free and Paleo-approved. The robust broth, made with bone broth, coconut aminos, and warming spices like ginger and garlic, is packed with savory umami flavors that meld beautifully with sautéed mushrooms, carrots, and a hint of red pepper flakes. Highlighted by a short and simple preparation time of just 55 minutes, this satisfying ramen is perfect for a cozy dinner or meal prep. Garnished with fresh green onions, it's a deliciously healthy way to enjoy the soul-warming essence of ramen—guilt-free!
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Recipe Information
Ingredients
- 1 pound Beef sirloin
- 0.25 cup Coconut aminos
- 1 tablespoon (grated) Ginger
- 2 cloves (minced) Garlic
- 4 cups Bone broth
- 3 large Zucchini
- 4 stalks Green onions
- 2 tablespoons Coconut oil
- 0.5 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 medium (julienned) Carrot
- 1 cup (sliced) Mushrooms
- 1 teaspoon Raw honey
- 0.25 teaspoon Red pepper flakes
Instructions
Start by slicing the beef sirloin thinly against the grain. Set aside.
In a mixing bowl, combine coconut aminos, grated ginger, minced garlic, and raw honey. Add the beef slices to the bowl and let marinate for about 15 minutes.
While the beef is marinating, spiralize the zucchinis into noodles using a spiralizer. Set aside the zucchini noodles.
Heat 1 tablespoon of coconut oil in a large pot over medium-high heat. Add the marinated beef slices, reserving the marinade. Sear the beef for 2-3 minutes until browned, then remove from the pot and set aside.
In the same pot, add the remaining tablespoon of coconut oil. Add the sliced mushrooms, julienned carrot, and half of the sliced green onions. Sauté for about 5 minutes until the vegetables have softened.
Pour the bone broth and reserved marinade into the pot. Add sea salt, black pepper, and red pepper flakes. Bring to a simmer and let cook for 10 minutes to allow flavors to meld together.
Add the zucchini noodles to the pot and cook for an additional 3-4 minutes until the noodles are tender but not mushy.
Return the cooked beef slices to the pot to reheat for about 2 minutes.
Ladle the ramen into bowls, garnishing with the remaining green onion slices.
Serve hot for a delicious Paleo-friendly beef ramen experience.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 10.7 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1421 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
