Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 cups baby spinach
  • 1/2 cup low-sodium beef broth
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 tbsp water
  • 4 packages (3 oz each) ramen noodles
  • 2 stalks green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat the avocado oil in a 12-inch skillet over medium-high heat. Add the ground beef and spread it across the pan; let it sit undisturbed for 3-4 minutes until a mahogany-colored crust forms. Break the meat apart and cook until fully browned.
  2. Stir in the minced garlic and grated ginger. Sauté for 60 seconds until fragrant.
  3. Pour in the beef broth, low-sodium soy sauce, honey, and sesame oil. Stir well, scraping up the browned bits (fond) from the bottom of the pan.
  4. Add the dry ramen noodles directly into the simmering liquid and push them down with tongs until submerged. Cover with a lid for 2-3 minutes, stirring occasionally.
  5. Once noodles are tender and liquid is mostly absorbed, stir in the cornstarch slurry (cornstarch mixed with water) and baby spinach. Cook for 1 more minute until the sauce is velvety and spinach has wilted.
  6. Garnish with sliced green onions and toasted sesame seeds before serving.