Description
A cozy slow cooker beef ramen dish made with tender shredded beef, vegetables, and flavorful broth, finished with quick-cooking ramen noodles for an easy weeknight meal.
Ingredients
- 1 1/2–2 lbs beef stew meat or chuck roast, cut into chunks
- 4 cups beef broth
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp brown sugar or honey
- 4 cloves garlic, minced
- 1 tbsp grated ginger
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 2–3 packages ramen noodles (discard seasoning packets)
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- Add beef, broth, soy sauce, hoisin, rice vinegar, sesame oil, brown sugar, garlic, ginger, carrots, and mushrooms to the slow cooker.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until beef is tender.
- Shred beef lightly with forks and stir back into the broth.
- Turn slow cooker to HIGH and add ramen noodles.
- Cook 5–8 minutes, stirring occasionally, until noodles are tender.
- Serve hot, topped with green onions and sesame seeds.
Notes
- Add spinach or bok choy at the end for extra veggies.
- Use low-sodium soy sauce to better control salt levels.
- For spicy ramen, add sriracha or chili paste.
- Prep Time: 10 mins
- Cook Time: 6 hrs
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian