Keto Beef Ramen
How to Make It
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 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 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 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 6
Spiralize 6 ounces of zucchini into zucchini noodles. Each bowl of ramen will have 1 ½ ounces of zoodles.
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.
Ingredients
- Ginger – 1 teaspoon
- Garlic – 2 clove
- Green Onions – ¼ cup
- Olive Oil – 1 tablespoon
- Beef Chuck Short Ribs Boneless Separable Lean Only Trimmed To 0″ Fat All Grades Raw – 12 oz
- Shiitake Mushrooms Dried – ½ ounce
- Beef Broth – 4 cup
- Soy Sauce – 1-½ tablespoon
- Zucchini – 6 ounce