Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 cups shredded carrots and sliced snap peas
  • 1/2 cup low-sodium beef broth
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 4 cakes ramen noodles (approx. 400g)
  • 2 cups water

Instructions:

  1. Heat the avocado oil in a large deep skillet or Dutch oven over medium-high heat. Add the lean ground beef in a flat layer and leave untouched for 3-4 minutes until a mahogany-colored crust forms. Break the meat apart and cook until just browned.
  2. Stir in the minced garlic and grated ginger, sautéing for 60 seconds until fragrant. Add the shredded carrots and snap peas, stirring for 2 minutes until bright but still crisp.
  3. Pour in the beef broth, soy sauce, rice vinegar, honey, and sesame oil. Stir to deglaze the bottom of the pan, scraping up the browned bits.
  4. Add the ramen noodles and water. Simmer according to noodle package directions, stirring occasionally, until the noodles are cooked and the sauce has reduced to a velvety glaze that coats the noodles.