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Season the steak with sea salt and black pepper. Set aside.
Rinse the shirataki noodles very well in a colander, under cool running water.
Bring a pot of water to a boil. Add the noodles and boil for 3 minutes. Rinse again very well under running water. Pat dry and set aside.
In a large dutch oven over medium heat, heat 1 tablespoon of olive oil. Add the steak in a single layer and sear for 1-2 minutes per side, until cooked through. Transfer to a plate, cut into smaller pieces, and cover to keep warm.
In the same dutch oven, heat the remaining olive oil. Saute garlic and ginger for about 2 minutes, until fragrant.
Add the sliced mushrooms, coconut aminos, fish sauce, and broth. Bring to a gentle boil, then reduce to medium-low heat and simmer for about 10 minutes.
Assemble the ramen by dividing the noodles equally into 4 bowls. Then, add 1 cup (236 ml) of broth and top with 4 ounces (113 g) of the cooked steak. Add optional toppings (eggs, green onions, and lime wedges), if desired.
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