As the days get cooler there’s nothing like curling up to a big bowl of homemade soup! This Paleo Beef Ramen is packed full of flavor and nourishment.
Were you a ramen fan before going paleo? Me too! I promise you won’t miss a thing since this paleo version has all the goods, including noodles! I’ve used Miracle Noodles in this recipe but kelp noodles also work great! If you are using Miracle Noodles, be sure to prepare them according to their package before eating – it makes a world of difference on the taste and texture!
For the beef, we’re using grass-fed sirloin, order your beef from Steve’s PaleoGoods and you’ll know it is 100% grass-fed and sustainably sourced. Here’s a bit more on why grass-fed is better than conventional beef:
The meat that is produced has a consistently delicious, distinctive flavour – the mark of red meat as it naturally should be. It’s leaner, more finely textured and nutritionally better for you. Compared to being grain-fed, grass-fed meat is lower in saturated fat, and higher in vitamins A and E, conjugated linoleic acid and omega-3 fatty acids, with lower saturated fat, higher vitamin A and E, higher omega-3 fatty acids.
A quick grill to medium-rare will do the trick for the sirloin. Don’t worry if you typically don’t eat medium-rare steak. The hot broth cooks the steak once ladled into the bowl. If you overcook the steak, then cook it more by putting into hot soup, you’re going to have tough steak and no one wants that. Trust me on this one.
For the toppings, I went with green onion, shaved carrot, and sliced serranos. You could also add in a soft boiled egg – that would be delicious!
PALEO BEEF RAMEN
Prep: 10 minutes
Cook: 30 minutes
Total Time: 0:45
- 3 tablespoons coconut oil
- 2 green onions, diced
- 2 cloves garlic, crushed
- 1” piece fresh ginger, diced
- ¼ teaspoon red pepper flakes
- 4 cups beef broth
- 2 cups water
- 1 tablespoon coconut aminos
- 1 tablespoon fish sauce
- 1 cup cremini mushrooms, sliced
- 8 ounces sirloin
- 2 packages Miracle Noodles, prepared
- Salt, to taste
- Green onion, thinly sliced
- Shaved carrot
- Serrano or jalapeno pepper, thinly sliced
- Heat the coconut oil in a large Dutch oven over medium heat. Saute the green onion, garlic, ginger, and red pepper flakes for 2-3 minutes until soft and fragrant. Remove garlic and ginger.
- Add in the broth, water, aminos, fish sauce, and mushrooms. Bring to a low simmer and allow to cook for 20 minutes while you prepare the steak and noodles.
- Prepare the noodles according to the package instructions, set aside. Season the steak with salt and pepper. Preheat your grill or grill pan to medium high heat and grill the steak about 5 minutes per side. Let rest for 5 minutes then thinly slice against the grain.
- To serve, divide the noodles between the bowls and ladle in the broth. Divide the steak between the bowls and garnish with your desired toppings.