Delicious low carb alternative for beef ramen noodles

Low carb beef ramen noodles

This is a great slow cooker dish, low in carbs and high in flavor. Why I love this dish:

  1. It’s easy to make
  2. It’s low in carbs
  3. It’s healthy yet it still taste delicious
  4. It’s uses a slow cooker so I can set it, go to work and come home for and have dinner ready in 30 minutes.


Mongolian Beef Ramen Noodles [Low Carb]

This is a really great slow cooker dish, low in carbs and high in flavor. The end result is a "ramen noodle" bowl that has an incredibly rich and flavorful broth, meat so tender that you can shred it with a fork and the zucchini noodles packed with flavor.
Prep Time45 mins
Cook Time5 hrs
Total Time5 hrs 45 mins
Course: Main Course
Keyword: low carb, ramen, zucchini noodles, bone broth, healthy, beef
Servings: 4 people
Author: highrank


For the sauce:

  • 3/4 cup coconut aminos a soy sauce alternative
  • 1 teaspoon of extra virgin olive oil
  • 2 cloves of garlic minced
  • 1 inch piece of fresh ginger peeled and grated
  • 1/2 teaspoon red pepper flakes

For the beef:

  • 2 pounds of beef stew meat
  • 3 tablespoons of arrowroot powder
  • 1/2 teaspoon of salt
  • 3 teaspoons of avocado oil
  • 2 1/2 cups of beef broth I prefer bone broth

For the noodles:

  • 16-20 ounces of zucchini noodles if you spiralize your own noodles, this is 2-3 zucchinis depending on size
  • 1 cup of bok choy thinly sliced
  • 1/2 cup of sliced green onions
  • 2 tablespoons of rice vinegar
  • 1 teaspoon of extra virgin olive oil
  • 1 tablespoon of toasted sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon of black pepper


Make the sauce: Whisk together all the sauce ingredients and set aside. If you don't have coconut aminos and you don't mind using soy-sauce, go ahead and use that.

    Make the beef: In a medium bowl, combine beef, salt and arrowroot powder. Then heat a large pan on medium high heat, adding in 2 teaspoons of avocado oil. Sear the meat until brown on all sides. You won't be able to get all the beef in so repeat this until you've browned all your meat. Then, transfer to your slow cooker. Pour the sauce in the slow cooker. Next, pour in 1.5 cups of the beef broth into the skillet so you can deglaze your pan. Make sure to scrape up all the bits from the skillet and then pour that into your slow cooker as well. Cover and cook for 5 hours.

      Make the noodles: Do this about 15-20 minutes before you serve the dish. Any longer and your noodles will get soggy. In a large bowl, mix the noodles, bok choy, half of the green onions and toss with the sesame oil, vinegar, olive oil, salt and pepper. You'll get best results of you toss this marinade in it's own bowl first, whisk together and then toss into the noodles. If you want a little heat, add some red pepper flakes.

        Transfer: Transfer the beef pieces from the slow cooker to a bowl (just the beef, not all the sauce) and use a fork to shred. Take a half a cup of the sauce from the slow cooker and pour on top of the beef. Finally, add in 1 cup of beef broth to the sauce in the slow cooker and stir together.

          Serve: Pour hot broth in each bowl. Then add in zucchini noodles, then the shredded beef mixture. Finally sprinkle green onions over the top.