Keto Beef Ramen

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  • prep time

    prep time

    3 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    33 min

Keto Beef Ramen

A steamy bowl of beef ramen is the perfect fight against cold weather, an actual cold, or any gloomy day that requires a little comfort food. Ramen is very versatile, in that you can top off your bowl with a variety of ingredients. You may wish to add roasted seaweed nori sheets, a hard boiled egg, sesame seeds, sprouts, or sriracha, to name a few ideas.

Jessica L.

  • Net Carbs

    5 g

  • Fiber

    1.1 g

  • Total Carbs

    6.2 g

  • Protein

    23 g

  • Fats

    12.1 g

221 cals

Keto Beef Ramen

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Ginger

    Ginger

    1 teaspoon

  • Garlic

    Garlic

    2 clove

  • Green Onions

    Green Onions

    ¼ cup

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Beef Chuck Short Ribs Boneless Separable Lean Only Trimmed To 0" Fat All Grades Raw

    Beef Chuck Short Ribs Boneless Separable Lean Only Trimmed To 0" Fat All Grades Raw

    12 oz

  • Shiitake Mushrooms Dried

    Shiitake Mushrooms Dried

    ½ ounce

  • Beef Broth

    Beef Broth

    4 cup

  • Soy Sauce

    Soy Sauce

    1-½ tablespoon

  • Zucchini

    Zucchini

    6 ounce

Recipe Steps

steps 7

33 min

  • Step 1

    Prep your aromatics first. Grate your fresh ginger root, mince your garlic, and chop the green onion. Set these aside for later.
  • Step 2

    Heat the olive oil in the bottom of a large soup pot. Place the short rib in the oil and cover with a lid. Cook the beef on medium-high heat until both sides are golden brown, it naturally releases from the pot, and it begins to become tender - about 7 minutes.
    Step 2
  • Step 3

    Toss into the pot the prepared aromatics from step 1, the dried shitake mushrooms, just 1 cup of the beef broth, and the soy sauce. Return the lid and simmer the ingredients for about 5 minutes - until the shitake mushrooms rehydrate and the pot is very fragrant.
    Step 3
  • Step 4

    Pour in the remaining beef broth. Return the lid again and bring the broth to a boil. Then, reduce it to a simmer. Leave the pot on a simmer, and remove the beef short ribs.
    Step 4
  • Step 5

    Allow the beef short ribs to cool until you can handle it. Then, slice the beef into small pieces just the right size for topping off your ramen later.
    Step 5
  • Step 6

    Spiralize 6 ounces of zucchini into zucchini noodles. Each bowl of ramen will have 1 ½ ounces of zoodles.
    Step 6
  • Step 7

    Turn the heat off the stove. Assemble each bowl of ramen by placing in 1 ½ ounces of zoodles, then pour 1 cup of ramen broth with shitake mushrooms over the noodles. The broth should be hot enough to immediately tenderize the zucchini noodles. Top off your ramen bowl with ¼ of the cooked short rib as well as any additional toppings you wish to add.
    Step 7

Comments 2

  • Cas

    Cas 6 years ago

    Why not add those miracle noodles? It will make it more authentic.

    • Caperketogal

      Caperketogal 6 years ago

      Great minds think alike - as I was reading through the recipe I was thinking this has shirataki noodles written all over it