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Beef Ramen Bowl
A super easy ramen bowl topped with spicy clams and bok choy, shredded carrots, steamed dumplings, grilled beef, and lime.
Ramen is fun to make at home. You literally can put anything in it and the sodium isn’t off the charts. That’s actually why I started making ramen for my family. The sodium is through the roof and it doesn’t need to be. To help curb that I ditch the packets and swap them out for broth. The broth adds a lot of flavors that you can build on. You can add fresh ginger, seaweed, or a ton of garlic. There are no limits. For my ramen, I keep it simple since it’s a fast dish. I use whatever protein I have on hand. Usually, ramen day falls after I have a lot Bahn mi beef or chicken left. I use frozen dumplings to make it a little more fun and whatever vegetables I have on hand. Seasoned properly you’ll never use a packet again. Check out my tips and tricks below for the best beef ramen bowl. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST BEEF RAMEN BOWL
shortcut it!: from stealing the ramen from the packages to store-bought stock and frozen dumping shortcut wherever possible. focus on a rich stock and fun toppings don’t overwhelm yourself with ramen.
frozen dumplings: I always have frozen dumplings of all varieties on hand. so I like to toss them into ramen here and there. frozen dumplings are super easy to make you really just need to defrost them and they add extra layers and a little more fun to the bowl without being labor-intensive. if you really want to shortcut it once the broth is cooked drop the dumplings in to quickly defrost right before you serve.
lime: ramen and acid go hand and hand. it’s usually that forgotten ingredient that you can’t put your finger on. the lime enhances the spices and harmonizes the broth. a little wedge goes a long way.
focus on the broth: i shortcut everything when it comes to making ramen and i focus on the broth. i usually buy the highest quality stock whether it’s chicken, beef, or veggie and jazz it up from there with seaweed, soy sauce, and little spices.
a little bit of seaweed: a little bit of seaweed at the bottom of your bowl can add so much depth to your broth, from the color to the flavor. remove the seaweed once it’s softened if the texture of it isn’t your thing.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
- LEMONGRASS BEEF + CUCUMBER SCALLION PANCAKE SANDWICHES
- STICKY GARLIC SKIRT STEAK
- SPICY CRAB AND KIMCHI NOODLES
Beef Ramen Bowl
INGREDIENTS
- 3-4 Packs of ramen noodles, seasoning packets removed
- 6c Beef Bone Broth
- 10 Garlic Cloves, minced
- 3 Kefir Lime Leaves
- 1/4c Soy Sauce
- 2Tb Hoisin Sauce
- 1Tb Ginger
- 2 Green Onions, diced
- 1tsp Seaweed or nori sheet
- 2Tb Cilantro
- 1 Carrot, small diced
- 3Tb Frozen Peas
- 2 Limes
- Clams and Bok Choy
- 1lb Spicy Beef
- 6 Frozen Dumplings
INSTRUCTIONS
- Start off by making the broth. Add stock to a stock pot, add in garlic, green onions, carrots, ginger, kefir lime, soy and hoisin. Bring to a boil.
- Once brought to a boil, reduce to a simmer till carrots have softened.
- Once the carrots are cooked add in cilantro, and one lime.
- Simmer the dumplings in the broth till they are defrosted.
- Once you’re ready to eat either simmer the noodles in the broth or pour the boiling broth over the noodles in the bowl. Add some seaweed to the boil.
- Cover the noodles entirely with broth. Top with shaved beef, baby corn, dumplings, clams and bok choy, fresh cilantro, and lime.
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