FODMAP Friendly Beef Ramen

Ingredients

• 1/2 lb. (227 g) flank steak
• Salt and pepper
• 1 tbsp (14 g) avocado oil
• 1/2 head bok choy
• 1/2 cup (57 g) shredded carrots
• 1 cup (240 g) bone broth
• 1/2 cup (118 g) water
• 1 tbsp (14 g) coconut aminos
• 1/8 tsp (0.4 g) cumin
• 1/8 tsp (0.2 g) cayenne pepper
• 1/4 tsp (0.5 g) paprika
• 2.5 oz (70 g) brown rice noodles

Directions

1. Season flank steak with salt and pepper.
2. Heat 1/2 tbsp avocado oil in pot or dutch oven on medium high heat.
3. Sear flank steak for 3 minutes on each side and set aside.
4. Add 1/2 tbsp of oil to the same pot. Reduce heat to medium and add shredded carrots. Cook for 3 minutes.
5. Add bone broth, water, bok choy (cut into quarters), coconut aminos, cumin, cayenne, and paprika.
6. Slice flank steak into strips and place back into the pot.
7. Increase to medium-high heat, bring to a boil, then decrease temperature to low for 20 minutes to simmer.
8. Add two blocks of rice noodles to simmering pot for 5 minutes.
9. Once noodles are cooked, serve and enjoy. Left overs can be kept frozen for 3 months or refrigerated for 3 days.

Servings : 2

Prep Time : 10 minutes

Cooking time: 45 Minutes

Nutrition Info

Calories: 456, Carbohydrate: 44 grams, Protein: 38 grams, Fat: 15 grams