The recipe card, instructional video and nutritional information is at the bottom of the post, but don’t be too hasty – the post contains all the tips and tricks.
Let’s step back and take a look at this colorful bowl and the goodness inside:
- Bean sprouts
- Perfectly seared beef
- A yummy soft boiled egg…
…All swimming in a delicious broth you’ll want to drink up with a straw.
I’m currently obsessed with our easy peasy recipe for Authentic Beef Ramen with Zoodles!
Is ramen noodles healthy?
I’m one of those “foodies” that like easy instant ramen noodles. The cheap stuff. You know, add a cup of water and microwave for 2 minutes. Even better if it’s the “just add water and wait a minute” type.
Isn’t it just terrible when you love something that’s bad for you :/
Because yes. Ramen is not healthy.
But, the whole point of Living Chirpy is taking our favorites and transforming them into healthier and low carb-ier versions – and our Chirpy-fied Beef Ramen recipe definitely falls into the “hell-yes-this-is-amazing-let’s-eat-it-again-asap” pile.
How to make healthy beef ramen?
The best part about our Ramen, which is the best part about most of the recipes we share on Chirpy, is the fact that it’s basically a one pot wonder. That’s if you don’t count the quick searing of the beef and the boiling of the egg. But it’s so quick it doesn’t even count. Promise.
While the beef sears, everything else heats up in a pot next to it. Once the veggies are cooked to your desired level, dump in the beef and serve it up immediately.
Whether you’re talking Korean or Japanese or Mongolian Ramen, it doesn’t matter. It’s all amazing and addictive and this recipe hits the spot every time.
Check out these great healthy ramen recipes from us and other wonderful bloggers:
Pin It! Authentic Beef Ramen with Zoodles
How To Make Zoodle Beef Ramen Easy:
Beef Ramen Zoodle Recipe:
Authentic Beef Ramen with Zoodles
- 4 zucchini (should yield about 6 cups of spiralized zoodles)
- 2 carrots (use a spiralizer or vegetable peeler to make carrot ribbons)
- 1/4 cup scallions (chopped)
- 2 cups bean sprouts
- 6 eggs (while preparing the rest of the dish - bring a pot of water to boil. add the eggs en cook for 8 minutes exactly. See recipe notes)
- 3/4 lb beef (you choice. steak steak with good marbelling is preferred.)
For The Broth:
- 3 cups water (you can also use beef or vegetable stock for more depth of flavor).
- 1/4 cup coconut aminos (you can also use soy sauce)
- 3 tbsp mirrin
- 2 tbsp rice vinegar
- 2 cloves garlic (minced)
- 1/4 tsp ginger (minced)
- to taste Sriracha
- to taste fresh cilantro (roughly chopped)
- Mix all the ingredients for the broth in a pot and bring to a boil.
- While waiting for the broth to boil, heat up a stainless steel or cast iron pan. Then cook the beef to medium rare. For a 1/2” steak, that would be about 4 minutes per side. When done, remove from the pan, cover and set aside.
- Now, if the broth is boiling - add the carrot ribbons, bean sprouts and scallions to broth. Let it simmer until the carrots are done to your preference - about 5 minutes.
- Finally, add the zucchini noodles and continue to simmer for another 2 minutes.
- When you’re ready to serve, slice the beef thinly.
- Now, dish up the vegetables and broth. Top with the beef, boiled egg and fresh cilantro. Add a drizzle of Sriracha if you like it!