This ground beef ramen noodle stir fry tastes like takeout made healthier! It’s gluten-free and can be modified to be paleo and AIP.
- 1 lb ground beef
- 1/2 tsp salt
- 1/4 tsp black pepper (omit for AIP)
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 cup broccoli florets
- 1 head baby bok choy, base removed and leaves chopped
- 1 medium carrot, julienned
- 4 bricks Lotus rice ramen (see notes for paleo/ AIP swap)
- 2 tbsp chicken broth
- 5–6 tbsp coconut aminos
- 2 tsp apple cider vinegar
- 2 tbsp green onion, chopped
- Using a large skillet, brown the ground beef over medium heat and season with salt and pepper. Use a wooden spoon to crumble the beef until browned and set aside, reserving 2 tbsp of fat in the pan.
- Add the onions and garlic to the pan and cook for 3-4 minutes or until the onions are slightly translucent. Add more cooking fat if needed.
- Add the broccoli, bok choy, and carrots to the skillet and cook for 5-7 minutes or until tender. Set aside.
- Add the ramen to a bowl and cover with hot water. Allow to sit for 5 minutes before using tongs to seperate the bricks. Strain the water and add fresh water if needed. Allow to sit for another 5 minutes to soften.
- Using the same large skillet, combine the beef, vegetables, and cooked ramen. Add the broth, coconut aminos and apple cider vinegar and turn the heat to medium, stirring for 3-4 minutes or until the stir fry is warm and the ramen is fully cooked.
- Serve topped with green onion and add additional coconut aminos if desired.
To make this recipe Paleo and AIP, you can swap out 2 packages of sweet potato glass noodles instead. However, you’ll have to reduce the coconut aminos by 2-3 tbsp to account for less noodles.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 30
- Category: Main Dishes
- Method: Stove Top
- Serving Size: 1 serving
- Calories: 197
- Fat: 2.5g
- Carbohydrates: 26.8g
- Fiber: 1.8g
- Protein: 16.4g
Keywords: ramen noodle stir fry