Authentic Beef Ramen with Zoodles
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:
- Zoodles
- Carrots
- Scallions
- 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
Ingredients
Fresh Ingredients
- 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)
For Serving:
- to taste Sriracha
- to taste fresh cilantro (roughly chopped)
Instructions
- 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!
Nutrition
So quick and easy! My husband LOVED this recipe! Thanks!
Oriental is a much more beautiful and descriptive word than “Asian.” Russians are Asian for crying out loud. This PC garbage is created by people who like to lord it over others and tell them what to say, what to write, and, most of all, how to think. No thanks. When I visit Japan, China, or Korea, I visit the Orient, not just Asia.
I completely agree with you, Paul. Thanks for stopping by our blog! Hope you have a great day:)
Some of you don’t have a clue, bet you’re snowflakes…. Asia could be India, Sri Lanka, whilst this food is definitely from there. It’s from the Orient, hence the term “Oriental” was indeed properly used and in no means slanderous. Wake up. And authentically oriental at that!
Sooooo sooo good. Wish I had done the steak a little different to make it more tender. I’m such a noodle fanatic- and this hit the spot!
Glad you liked it! 🙂
I really want to make this recipe. I am not sure what makes the broth. How much beef broth do you use and what are the ingerdients that make up the broth?
Hi Kristin,
If you look carefully at the recipe card, I separated the ingredients that make up the broth 🙂
It’s:
BROTH
6 cups • water
1/2 cup • soy sauce
3 tbsp • mirrin (found in the oriental section of your grocery store)
2 tbsp • rice vinegar
2 cloves • garlic (minced)
1/4 tsp • ginger (minced)
You can also add a bit of Sake and of course Sriracha or your hot sauce of choice!
Hi there, the recipe is great, thanks for showing how to use zoodles in a soup. I’d like to point out that mirin is spelt with 1 R. Also “oriental” is not a good look, you can easily change that to Asian section of the grocery store.
The recipe looks delicious and I can’t wait to try it!
Just wanted to confirm that “oriental” is no longer considered an appropriate term to use for Asian culture. It is better to use the term “Asian section of the grocery store” instead.
Are we (America folk) doing away with the Orient as well?
Can you tell me how many carbs this Ramen Zoodles is?
Hi Patty 🙂 Unfortunately I unable to provide nutritional information on my recipes as I am not a registered dietitian/nutritionist. There are lots of website you’ll be able to find with through a google search that allows you to enter a recipe and then gives you an estimate of the calories.