Is there anything more comforting than a steaming bowl of ramen? My love for this iconic dish started with those crinkly instant noodle packets and has since blossomed into a full-blown obsession. While I adore traditional ramen, I wanted to create a version that satisfies those deep, savory cravings without the carbs. This recipe is my love letter to ramen—a quick, easy, and incredibly flavorful low-carb version featuring tender sirloin steak, slurp-worthy shirataki noodles, and a broth that will have you coming back for more. It’s all the comfort, none of the guilt.
Ingredients
• 1 lb / 450g boneless top sirloin steak, cut into ¼-inch-thick slices
• Sea salt and ground black pepper, to taste
• 4 (8-ounce / 227g) packages spaghetti-style shirataki noodles
• 5 cups / 1.2 L beef stock or bone broth
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon toasted sesame oil
• 1 tablespoon unseasoned rice wine vinegar
• 1 tablespoon fish sauce
• Pinch of red pepper flakes
• 5 tablespoons gluten-free soy sauce or coconut aminos, divided
• 12 cremini mushrooms, thinly sliced
• 4 green onions, sliced on a bias, white and green parts separated
• 4 soft-boiled eggs, for serving
• 1 tablespoon black and/or white sesame seeds, for garnish
Instructions
1. Directions
2. Season the steak slices generously with salt and pepper and set aside.
3. Prepare the shirataki noodles: Rinse well under cold water, soak in fresh water for 10 minutes, then drain completely.
4. Heat a large, dry skillet over medium heat. Add the drained noodles and dry-fry for 3 to 4 minutes, tossing frequently to remove excess moisture.
5. While the noodles are frying, bring the beef stock to a simmer in a large stockpot or Dutch oven, then reduce heat to low to keep warm.
6. To the skillet with the noodles, add the garlic, ginger, sesame oil, vinegar, fish sauce, red pepper flakes, and 4 tablespoons of the soy sauce. Stir-fry for 5 minutes until the noodles absorb the flavorful sauce.
7. Transfer the seasoned noodles and sauce from the skillet into the pot of warm stock.
8. Return the skillet to medium-high heat. Sear the steak slices for 1 to 2 minutes per side until browned. Remove from the pan and cover to keep warm.
9. Reduce the heat under the skillet to medium. Add the mushrooms, the white parts of the green onions, and the remaining 1 tablespoon of soy sauce. Sauté until the mushrooms are tender.
10. Assemble the bowls: Divide the noodles and broth among 4 bowls. Arrange the steak and mushroom mixture on top. Finish each bowl with a soft-boiled egg, a sprinkle of sesame seeds, and the sliced green parts of the green onions.
Nutritional Information
• SERVING SIZE: 1 bowl
• CALORIES: 419
• FAT: 24g
• PROTEIN: 42.1g
• TOTAL CARBS: 8.5g
• FIBER: 2.7g
• NET CARBS: 5.8g
Pro Tips
• Customize your ramen by swapping the steak for chicken, pork, or seafood. Add low-carb vegetables like bok choy, bean sprouts, or sliced bell peppers.
• For the best texture, do not skip the step of dry-frying the shirataki noodles. This removes excess water and gives them a more pleasant, noodle-like bite.
• To make this recipe nightshade-free, ensure your beef stock or bone broth does not contain any nightshade like tomatoes or peppers.
FAQ
Q: Is this ramen recipe keto-friendly
A: Yes, with only 5.8g of net carbs per serving, this ramen is an excellent keto-friendly option that satisfies ramen cravings without the high carb count of traditional noodles.
Q: Can I use a different protein besides steak
A: Absolutely. This recipe is very versatile. You can easily swap the sirloin steak for other low-carb proteins like chicken, pork, or seafood.
Q: Why do I need to dry-fry the shirataki noodles
A: Dry-frying the shirataki noodles is a crucial step for the best texture. It removes excess water and gives the noodles a more pleasant, noodle-like bite, which is essential for a satisfying ramen experience.
Q: What other low-carb vegetables can I add to this ramen
A: You can add a variety of low-carb vegetables to enhance this ramen. The recipe suggests trying additions like bok choy, bean sprouts, or sliced bell peppers.
