Beef & Bok Choy Soup (Keto Ramen)

We know it's technically not Ramen without noodles, so if you're not doing Keto, feel free to add some noodles of your choice or use Zucchini noodles if you like. We ate ours with no noodles and used bok choy for it's mild flavor and it was delicious and filling. Our son who loves gourmet ramen ate it with noodles and thought it was just as good as the restaurants in New York. We used sirloin tip since it cooks quick and is tender. Feel free to use any protein or go vegetarian with tofu or other vegetables. So without making this intro too long, if your going low carb, yet craving Ramen, here's the recipe...

Beef & Bok Choy Soup

Ingredients:
2 tablespoon, Sesame Oil (sub avocado oil or coconut oil if you prefer)
12 oz, Sirloin Tip Steak, Thin Sliced in strips
1 bunch Bok Choy, chopped
3 stalks Green Onions, chopped
4 cups Beef Broth (look for one with 1g of carbs or less and no added sugar)
1 inch piece Ginger Root, peeled and minced

2 cloves Garlic, pressed

3 tsp, Liquid Aminos* (or soy sauce alternative of choice)

1 tsp, Himalayan Pink Salt or more to taste

Optional toppings (not included in nutrition facts below):

Soft boiled egg

Chopped Cilantro

Sriracha (Ninja Squirrel has less than 1 carb per tsp)

Sambal Oelek Chili Paste (no carbs)

*Liquid aminos is made from soy if you have sensitivity, but we use this since it's much lower in carbs than coconut aminos.

Directions:

Heat oil in large pot on medium to high heat. Season sirlion with salt and pepper if desired then sear sirloin until slightly brown, add bok choy and saute a few minutes until it starts to soften and leaves wilt. Add garlic, ginger and white part of green onion (save a handful of the green tops for topping when serving), saute 2 minutes. Add beef broth, coconut aminos and additional salt if needed. Simmer until bok choy is tender. 

Serve with toppings of your choice, we used a soft boiled egg, cilantro, green onions and Sriracha.

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 396
% Daily Value *
Total Fat 23 g	35 %
Saturated Fat 8 g	38 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 91 mg	30 %
Sodium 1220 mg	51 %
Potassium 147 mg	4 %
Total Carbohydrate 2 g	1 %
Dietary Fiber 1 g	2 %
Sugars 0 g
Protein 47 g	95 %
Vitamin A	34 %
Vitamin C	27 %
Calcium	4 %
Iron	45 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Paleo Loco Moco

Loco moco is a traditional Hawaiian comfort food. There are many variations, but the traditional version consists of white rice, topped with a hamburger patty, a fried egg, and brown gravy.  From the first time we tried it in Honolulu, we were hooked. There is also a very delicious version right here in New Orleans at Beachbum Berry's Latitude 29. If you've never tried it, go...now! I even threw paleo out the window to eat this plate of deliciousness. While theirs is a bit fancier and richer than the homestyle version, it inspired me to go home and concoct a version we can eat on a regular basis, so here it is.

1 lb lean grass fed ground beef

 4 green onions, chopped (divided in half)

1 clove garlic (minced or pressed)

Sea salt & ground black pepper to taste

2 cups organic beef stock

1/2 cup mushrooms, sliced (optional)

2 tsp Arrowroot powder

1/4 C cold water

1 Tbsp Worcestershire Sauce (see below for paleo version)

3-4 eggs

1 head Cauliflower, riced

Chop cauliflower into small pieces and pulse in food processor until a crumbled or "rice" consistency is reached. Steam in steamer or pot with small amount of water until tender, about 5-8 minutes, drain any excess water.

While cauliflower is steaming, combine ground beef, half of green onions, garlic, salt & pepper and form into hamburger patties. In large skillet or grill, brown patties over medium heat on each side. 

Remove from skillet and drain any dripping from burgers, leaving some of the browned bits in the bottom of the pan. Add beef stock and Worcestershire while scraping the pan to mix in the browned bits. Bring to a simmer, in the meantime, mix together arrowroot and cold water to form slurry. Add to broth while simmering. Simmer until a thick gravy forms then add remaining green onions and mushrooms. Place burgers back into the gravy and simmer until mushrooms and onions are tender. 

Spray a small skillet with a small amount of olive oil and fry eggs individually until desired doneness (we like ours over easy). Plate the burgers on top of steamed cauliflower, spoon gravy over the top of the burger and add the egg on top. 

Homemade Worcestershire Sauce
1/2 cup organic apple cider vinegar
2 tbsp water
2 tbsp coconut aminos
1/4 tsp ground ginger
1/4 tsp mustard powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cinnamon
1/8 tsp black pepper

Combine all the ingredients in a saucepan and slowly bring to a boil while stirring frequently.
Let simmer for about a minute for the flavors to develop.
Cool and store in the refrigerator.