Whole30 Homemade Beef Ramen
Savor the comfort of a hearty noodle dish with this Whole30 Homemade Beef Ramen, a wholesome, flavor-packed spin on the classic bowl. Made with tender slices of beef sirloin, vibrant vegetables like red bell pepper, cremini mushrooms, and spinach, and a deeply satisfying beef bone broth, this ramen is both nutrient-rich and deliciously satisfying. Spiralized zucchini noodles replace traditional ramen noodles for a gluten-free, grain-free option, while coconut aminos and fish sauce infuse the broth with layers of umami goodness. Perfect for cozy weeknight dinners or meal prep, this dairy-free and paleo-friendly recipe comes together in under an hour, offering a healthy take on ramen without skimping on comfort. Top with fresh cilantro and green onions for a bright, herby touch, and enjoy every slurp of this Whole30-approved masterpiece!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef sirloin, thinly sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 medium red bell pepper, sliced
- 8 ounces cremini mushrooms, sliced
- 2 medium carrots, julienned
- 4 cups beef bone broth
- 3 tablespoons coconut aminos
- 1 tablespoon fish sauce
- 2 large zucchini, spiralized into noodles
- 2 cups spinach
- 2 stalks green onions, sliced
- 0.25 cup fresh cilantro, chopped
- to taste salt
- to taste black pepper
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the sliced beef and season with salt and black pepper. Cook until browned on all sides, about 3-5 minutes. Remove the beef from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the onion, garlic, and ginger until fragrant, about 2 minutes.
Add the red bell pepper, mushrooms, and carrots, and sauté for another 3-4 minutes until softened.
Pour in the beef bone broth, bring to a simmer, and stir in the coconut aminos and fish sauce. Return the browned beef to the pot.
Reduce heat to low and let the broth simmer for 15 minutes to blend the flavors.
Five minutes before serving, add the spiralized zucchini noodles and spinach to the pot. Let them cook until the zucchini noodles are just tender, about 3-5 minutes.
Taste and adjust seasoning with more salt and pepper if needed.
Ladle the ramen into bowls and top with green onions and cilantro before serving.
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 6269 mg | 273% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 39.2 g | ||
| Protein | 162.2 g | 324% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 378 mg | 29% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5443 mg | 116% | |
*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.
