Today for breakfast the girls had a slice of my Paleo Plantain Bread, fried eggs and a persimmon. Lunch was leftover kalua pig and greens for all of us. For dinner I decided on trying my hand at a ramen. Typically, this is made with chicken or pork, but I went with thin strips of eye of round. The addition of the hard boiled egg (traditionally it’s a soft boiled egg, but I had to please the hubs) on top was phenomenal and the zucchini noodles reminded me of the traditional ramen noodles used. This would be a great weeknight meal as it’s quick to put together and tastes fantastic.
2 lbs thin-cut eye of round cut into strips
4 zucchinis, zoodled
6 cups broth of choice
1/4 cup coconut aminos
2 handfuls of pak choi or baby bok choy (same thing) leaves
2 sheets of nori, broken into pieces
sea salt & pepper to taste
2 tbsp coconut oil
4 hard or soft boiled eggs, sliced in half
8 scallions, thinly sliced
Preheat oven to 200 degrees F. Season the beef with sea salt and pepper. Heat 1 tbsp coconut oil in a large saute pan and cook 1/3 of the meat until browned. Remove to an oven proof dish and place in the oven. Add another 1/3 of the meat to the pan, cooking until browned and removing to the oven. Add the 2nd tbsp of oil and cook the last 1/3 of the meat until browned and remove to the oven. Add the broth and coconut aminos to the pan, scraping the yummy bits off the pan. Bring to a boil and then add the zoodles. Cook until softened, about 5-7 minutes. With tongs, pull out the zoodles and place in a shallow bowl. Place some pak choi leaves and pieces of nori on top of the zoodles. Pour broth over them, then top with cooked meat, scallions, boiled eggs, a drizzle of sesame oil and a sprinkle of garlic flakes. If I had had bamboo shoots, I would have placed those on top as well.
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