Slow Cooker Beef Ramen
A comforting and convenient meal made with ground beef and fresh vegetables, cooked slowly for rich flavors and tender noodles.
Ingredients
Beef and Vegetables
- 1 pound ground sirloin You can substitute with other cuts of beef like chuck or brisket.
- 3 cloves garlic (minced)
- 2-3 large scallions (roughly chopped) Use more for garnish.
- 1 cup matchstick carrots
- 1 medium red bell pepper (sliced)
Sauce
- ½ cup low sodium soy sauce Use tamari for a gluten-free option.
- 2 Tablespoons brown sugar
- 14.25 ounces chicken stock or beef stock Use vegetable stock for vegetarian version.
Noodles and Garnish
- 2 packs ramen noodles (seasoning packets discarded) Traditional ramen is recommended.
- none Sesame seeds (optional garnish)
- none Additional scallions (optional garnish)
Instructions
Preparation
- Heat a large skillet over medium heat. Brown the ground beef until no pink remains, then drain any excess fat.
- Transfer the cooked beef to your 6-quart slow cooker.
- Add the prepared vegetables (carrots, bell pepper, scallions) to the slow cooker.
- In a separate bowl, create the sauce by whisking together minced garlic, soy sauce, brown sugar, and stock.
- Pour the sauce mixture over the ingredients in the slow cooker and stir to combine.
Cooking
- Cover and cook on low for 4-6 hours.
- During the final 30 minutes, add the dry ramen noodles (discarding the seasoning packets).
- Stir occasionally until noodles are tender.
Serving
- Serve hot, garnished with additional scallions and sesame seeds.
Notes
To store leftovers, cool completely, transfer to an airtight container, and refrigerate for up to 3 days. Can be frozen in portions; noodles may become softer when reheated.