American Beef Ramen with Shirataki Noodles

Prepare the Ingredients:

Step 1

Dice the steak into bite-sized pieces.

Step 2

Peel and slice the hardboiled eggs in half.

Step 3

Rinse the shirataki noodles under cold water and drain well.

Step 4

Slice the green onions, separating the white parts from the green parts.

Step 5

Remove the seeds from the jalapeno and thinly slice it.

Step 6

Shave the carrots using a vegetable peeler or thinly slice.

Step 7

Thinly slice the celery.

Step 8

Cut the green beans into bite-sized pieces.

Step 9

Mince the garlic cloves.

Cook the Steak:

Step 10

Heat a large pot or Dutch oven over medium-high heat.

Step 11

Add the avocado oil and let it heat up.

Step 12

Add the diced steak and cook until browned on all sides, about 4-5 minutes.

Step 13

Remove the steak from the pot and set it aside.

Prepare the Broth:

Step 14

In the same pot, add the minced garlic, white parts of the green onions, and jalapeno slices.

Step 15

Sauté for 2-3 minutes until fragrant and slightly softened.

Step 16

Pour in the beef broth and add the beef bouillon powder, stirring well to dissolve the powder.

Step 17

Add a couple shakes of crushed red pepper to add some heat to the broth. Adjust the amount to suit your preference.

Step 18

Bring the broth to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld together.

Cook the Noodles and Vegetables:

Step 19

Add the shirataki noodles, shaved carrots, thinly sliced celery, and green beans to the pot.

Step 20

Simmer for about 5 minutes until the vegetables are tender.

Add the Steak and Adjust Seasoning:

Step 21

Return the cooked steak to the pot.

Step 22

Taste the broth and adjust the seasoning if needed, adding salt, pepper, or more crushed red pepper to taste.

Serve:

Step 23

Ladle the spicy beef ramen into bowls.

Step 24

Garnish with the sliced hardboiled eggs, green parts of the green onions, and additional jalapeno slices if desired.