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5 from 1 vote

Quick & Nourishing Beef Ramen

Prep Time10 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American
Keyword: 30 minute meals, dairy free dinner recipes, gluten free dinner recipes, gluten free lunchbox ideas, ground beef recipes, healthy dinner ideas, kid friendly dinner ideas, organ meat recipes, quick dinner ideas, weeknight dinner ideas
Servings: 5
Author: Renee Kohley - Raising Generation Nourished

Ingredients

  • 4 rice ramen squares
  • 1-2 tbsp ghee, butter, or olive oil to cook in
  • 1 medium onion diced
  • 3-4 cloves of garlic minced
  • 1 lb grassfed ground beef
  • Optional 1/4 cup frozen shredded liver or 2-3 tbsp powdered liver or organ meat blend or 2-3 tbsp powdered organ meat or liver
  • 1 small or 1/2 medium zucchini shredded
  • 1 small or 1/2 medium sweet potato shredded
  • 1/3 cup coconut aminos
  • 1 tbsp white wine vinegar
  • 3-4 tsp honey
  • 1/4 cup meat stock, bone broth, or water
  • 3 cups broccoli florets
  • Sea salt and pepper to taste

Instructions

  • You can start getting your water boiling for the rice ramen while you prepare the beef and veggies. The ramen only needs a few minutes to boil, but in the time it takes to boil the water and cook, you could have the skillet done so everything is done at the same time!
  • Melt the ghee in a large skillet over medium high heat and add the onion with a large pinch of sea salt. Stir this around and let it saute for a good 5 minutes to get some color and fragrance.
  • Add the garlic, beef, and organ meat (if using it). Add a large pinch of sea salt and break up the beef to get it browning.
  • Once the beef is almost browned, add the shredded sweet potato, shredded zucchini, coconut aminos, vinegar, honey, and meat stock, and stir. Cook this over medium-high heat, stirring occasionally for 8-10 minutes.
  • Add the broccoli and cook for 5-7 minutes. If you want it more crisp-tender, let the broccoli cook in for 5 minutes. If you want the broccoli softer, go for more like 7 or so minutes.
  • Season the beef and veggie mixture to your taste and stir in the cooked/drained ramen.

Notes

  • 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.