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Beef Ramen

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Beef Ramen

Course: Soup/Stew
Keyword: beef, dairy-free, gluten-free
Calorie: 400-500, Under 500
Protein: 31+g, Over 20g, Over 25g
Servings: 4
Calories: 473kcal


  • 2 tsps Extra Virgin Olive Oil (divided)
  • 12 ozs Top Sirloin Steak
  • 1/2 tsp Sea Salt (to taste)
  • 4 stalks Green Onion (sliced, white and green parts divided)
  • 2 Garlic (cloves, minced)
  • 4 cups Bone Broth
  • 2 cups Water
  • 1 tbsp Fish Sauce
  • 1 tbsp Tamari
  • 8 ozs Gluten-Free Ramen Noodles (dry)
  • 1 cup Cilantro (chopped)


  • Heat half the oil in a large saucepan or Dutch oven over high heat. Season the steak with salt and cook to your desired doneness. Let it rest for five minutes before cutting into thin slices.
  • In the same saucepan, heat the remaining oil over medium heat. Cook the white parts of the green onions along with the garlic until fragrant, about one minute.
  • Add the bone broth, water, fish sauce, and tamari. Bring to a boil, then lower to a simmer. Add the noodles and cook for three minutes or until soft, stirring well to loosen the noodles.
  • Divide the broth, ramen noodles, and steak slices into bowls. Garnish with the remaining green onions and cilantro. Enjoy!


  • Leftovers

    Refrigerate the broth, steak, and garnishes separately for up to three days. Freeze the broth, if longer.
  • Serving Size

    One serving equals approximately two-three cups.
  • More Flavor

    Add grated ginger, red pepper flakes, or lime juice. Use homemade beef broth.
  • Additional Toppings

    Add spinach, nori sheets, mushrooms, corn, or soft-boiled eggs.
  • No Ramen Noodles

    Use shirataki noodles, vermicelli noodles, or brown rice noodles instead.


Serving: 4g | Calories: 473kcal | Carbohydrates: 45g | Protein: 33g | Fat: 18g | Cholesterol: 76mg | Sodium: 1189mg | Fiber: 2g | Sugar: 1g | Vitamin A: 751IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 3mg

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