Add all of the ingredients to a pot and bring to a low simmer. Simmer for 5-8 minutes, stirring often until the sauce thickens.

Remove from the heat and allow to cool before pureeing with an immersion blender, or in a blender. The sauce should be thick and creamy. Set aside.

Boil a pot of water and salt well. Add the ramen and cook according to package instructions. Once cooked, strain and toss with a bit of avocado oil to avoid sticking. Set aside.

Using a large pan, heat over medium heat and add the beef. Season with salt and pepper and crumble until browned. Set aside and drain any excess fat.

Add the oil to the pan over medium-low heat, and add the onion and garlic. Saute for 3-4 minutes or until the onions are soft. Add the bok choy and carrots and saute for another 4-5 minutes or until softened.

Add the beef, cooked ramen, hoisin sauce, and coconut aminos to the skillet and stir to combine. Saute for a few minutes to reheat the beef and totally coat the dish in the sauce.

Salt further to taste and serve topped with green onion.