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.