Keto Beef Ramen Bowl

This Keto Beef Ramen Bowl delivers all the rich, umami-packed flavors of traditional ramen while keeping it low-carb. Shirataki noodles provide a satisfying texture without the carbohydrates, while tender seared sirloin, earthy mushrooms, and a deeply flavorful broth create a comforting and nourishing meal. Inspired by Japanese ramen, this keto-friendly adaptation balances savory beef stock with aromatic garlic, ginger, sesame oil, and fish sauce. A soft-boiled egg adds creaminess, while green onions and sesame seeds provide freshness and crunch. Perfect for a cozy dinner, this dish is highly customizable—swap proteins, adjust spice levels, or add your favorite low-carb vegetables for a personalized ramen experience.

Ingredients (Makes 4 servings)

450 g (1 lb) boneless top sirloin steak, cut into 6 mm (¼-inch) thick slices
Sea salt and freshly ground black pepper, to taste
4 (225 g / 8 oz) packages spaghetti-style shirataki noodles
1.2 L (5 cups) beef stock
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
1 tablespoon black and/or white sesame seeds

Nutrition Information (per 100g)

Calories: 85
Fat: 4.2
Protein: 9.8
Carbohydrates: 3.5
Fiber: 1.2

Directions

Prepare the Noodles

1. Rinse the shirataki noodles thoroughly under cold water. Soak them in fresh water for 10 minutes, then drain.

Dry-Fry the Noodles

2. Heat a large skillet over medium heat. Add the drained noodles and dry-fry for 3 to 4 minutes, tossing frequently to remove excess moisture.

Prepare the Broth

3. In a stockpot or Dutch oven, bring the beef stock to a gentle simmer over medium heat. Reduce the heat to medium-low.

Flavor the Noodles

4. Add garlic, ginger, sesame oil, vinegar, fish sauce, red pepper flakes, and 4 tablespoons of soy sauce to the noodles. Stir-fry for 5 minutes until the noodles absorb the sauce and turn brown. Transfer the noodles and sauce to the pot with the stock.

Sear the Steak

5. Season the steak generously with salt and pepper. Heat the skillet over medium-high heat and sear the steak for 1 to 2 minutes per side. Remove from the pan and cover to keep warm.

Cook the Mushrooms and Onions

6. Reduce the heat to medium and add the mushrooms, white parts of the green onions, and the remaining tablespoon of soy sauce. Stir-fry until the mushrooms are tender and the onions soften.

Assemble the Bowls

7. Divide the noodle mixture among 4 bowls. Top each bowl with the seared steak and mushroom mixture. Pour the broth evenly into each bowl.

Garnish and Serve

8. Finish each bowl with a soft-boiled egg, sesame seeds, and the green parts of the green onions. Serve immediately.

Cookix's Secrets

Alternative Proteins

Swap the beef for chicken, shrimp, or tofu for a different protein option.

Cooking the Steak

For extra tenderness, let the steak rest for 5 minutes after searing before slicing.

Enhancing the Broth

For a richer broth, simmer with a piece of kombu (dried kelp) or dried shiitake mushrooms.

Regional Ingredient Substitutions

If fish sauce is unavailable, substitute with Worcestershire sauce or extra soy sauce.

Soft-Boiled Eggs

For perfectly soft-boiled eggs, cook them in simmering water for 6 minutes, then transfer to an ice bath.

Spicy Twist

Add a spoonful of chili oil or a dash of Sriracha for extra heat.

Vegetable Additions

Include bok choy, spinach, or zucchini noodles for added texture and nutrients.

Ask Cookix, your sous-chef