One of our staple busy weeknight dinners, this quick and nourishing beef ramen is as delicious as it is easy to make!

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My 11 year old’s favorite…and a possible superstition!

A few weeks ago I shared on Instagram how I packed meals for an overnight gymnastics meet that my youngest had (you can watch that reel here!). One of the meals that we took along to have as dinner in a thermos was a very (very!) simple beef ramen skillet that has become a staple almost weekly in our home. Especially the night before a gymnastics meet. These girls have their *things* – ya know?! They have to have their “meet socks” and their “meet good luck charm” in their backpack. And for my 11 year old, a favorite meal that makes her feel her best before the big day.

How could I say no?!

She asks for this beef ramen meal before every meet, and I truly don’t mind making it. Not only is it easy and quick, it is absolutely packed out with nutrients that she needs to stay focused and energized for a long travel day and a 4 hour gymnastics meet! And let’s just be honest…it helps mom and dad stay energized for that drive and meet too!

The stars of the show!

When I say this skillet is packed out with nourishment for busy, active kids, I mean it!

Grassfed beef provides needed protein, nourishing animal fats, and vitamin and mineral compounds that you just can’t find in anything other than what animal protein provides. You could absolutely use sliced steak or roast, which is delicious. The ground beef is cost effective and just as good! It is easy to double the recipe this way too.
Pasture raised organ meat is something that is optional, but I find very easy to add in. The kids won’t notice it mixed in with the ground beef, so have at it! Organ meat such as liver, heart, spleen, etc. are sacred foods that our ancestors treasured. And for good reason! They are packed out with B vitamins and vitamin A for healthy energy and immune systems. Organ meat is loaded with minerals like iron, selenium, copper, and zinc to make our organs and systems work appropriately. It’s like taking nature’s own multivitamin multi-mineral!
Mineral and fiber packed veggies are mostly shredded into this skillet. Shredding makes the veggies virtually disappear, so if you have veggie hesitant kids, I think you’ll find they will take to this meal easily.
Brown rice carbohydrates from the ramen give these kids a boost of energy for a long day. And mom and dad the energy to make it through a long day without crashing and getting crabby!

The Method :: Getting the beef ramen skillet started

Get your beef ramen started by cooking some onion in ghee or butter. These little steps create delicious flavor in the skillet without a bunch of added ingredients.

The Method :: Adding the protein and organ meat to the beef ramen

Once the onions have some color and flavor, add the beef and organ meat if you’re using it. You can brown the beef and organ meat all together. Use grated frozen organ meat, or a powdered organ meat. I like this grassfed multi-organ meat blend which is so easy to add right in!

The Method :: Add the shredded veggies and sauces to the beef ramen

When the beef is just about fully browned, add in the veggies to get cooking. You’ll also add in coconut aminos, white wine vinegar, and honey to create a sauce that gets absorbed into the meat and veggies for delicious flavor.

The Method :: Add the broccoli last!

We like a bit of a crisp to our broccoli, so I add it in for just a few minutes at the end of cooking. If the kids like a softer broccoli, add it in for a good 7 minutes so it gets softer.

Putting the beef ramen together!

Add the cooked and drained ramen right into the beef/veggie skillet mixture. You could potentially serve it all separate if you want, but I love allowing the ramen to soak up some of the saucy flavor in the skillet. It is so good!

Veggie swaps!

There are definitely many veggies that can swap for the shredded sweet potato and zucchini. Use what is in season, and change things up to get different nutrients in! I love shredded butternut squash or carrots in place of the sweet potato. And cabbage or cauliflower shred well in place of the zucchini. The broccoli can even be swapped for asparagus in the spring. If you’re kids would prefer all of the veggies shredded, then go for it!

Tell me about that gluten free rice ramen!

What a staple this has become in our house! Thank you to Costco for that! If you do not have a Costco, you can order online here. It is the most minimalist ingredient list – just organic brown rice and organic millet!

Tips for packing the beef ramen in a thermos

Whether it’s for school lunch the next day, or a travel day like what we did for gymnastics, this beef ramen travels in a thermos well! Add hot water from the tap to your thermos and put the lid on. This tempers the thermos so that it warms up and doesn’t make the hot food get cold. While the thermos tempers, you can warm up the beef ramen in a pot with a splash or two of broth or water to loosen it up and prevent sticking. If you’d like more thermos tips as well as my favorite thermos brand recommendations, see my post “From Dinner to Thermos,” all about packing thermoses!