Description
This comforting slow cooker beef ramen combines rich flavors of tender beef, soy, and garlic for a soulful meal that brings families together.
Ingredients
Scale
- 1.5 pounds beef chuck roast, cut into chunks
- 4 cups beef broth (low-sodium recommended)
- 3 cups water
- 4 cloves garlic, minced
- 1 onion, sliced
- 1 tablespoon ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 packs fresh ramen noodles (or egg noodles)
- 1 cup baby spinach
- 2 green onions, sliced (for garnish)
- Soft-boiled eggs (optional, for serving)
- Sriracha or chili oil (optional, for heat)
Instructions
- Season the beef chuck chunks with salt and pepper.
- Layer ingredients: Add the beef to the slow cooker. Then, add sliced onions, minced garlic, and grated ginger on top.
- Add liquid: Pour in the beef broth and water, followed by soy sauce, sesame oil, and brown sugar. Stir gently to combine.
- Set the slow cooker: Cover and set your slow cooker to low for 8 hours or high for 4 hours.
- Cook: Let it cook until the beef is tender and easily shredded.
- Prepare noodles: About 10 minutes before serving, cook the ramen noodles according to package instructions in a separate pot.
- Add vegetables: Stir in the baby spinach into the slow cooker just before serving.
- Serve: Ladle the beef and broth over the cooked ramen noodles in bowls.
- Garnish: Top with green onions and optional soft-boiled eggs. Drizzle with Sriracha or chili oil for added spice, if desired.
Notes
This recipe is designed to be forgiving and can be adjusted to personal tastes. Use fresh noodles for better texture and adjust seasoning to preference.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg