Description
This Slow Cooker Beef Ramen is a hearty, flavorful meal that combines tender beef, rich broth, fresh veggies, and slurp-worthy noodles. It’s the perfect comfort food for cozy nights, made effortlessly with your slow cooker. Customize with your favorite vegetables and garnishes for a delicious and satisfying dinner.
Ingredients
For the Beef and Broth:
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2 lbs beef chuck roast or stew meat, cut into chunks
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4 cups beef broth (low sodium)
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1/3 cup soy sauce (low sodium)
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1/4 cup hoisin sauce
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2 tbsp oyster sauce
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1 tbsp sesame oil
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1 tbsp rice vinegar
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3 cloves garlic, minced
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1 tsp grated ginger
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1 tbsp brown sugar
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1 tsp chili flakes (optional)
For the Ramen:
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3–4 packs instant ramen noodles (discard seasoning packets)
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1 cup shredded carrots
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1 cup baby spinach or bok choy
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1/2 cup sliced green onions
For Garnish (Optional):
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Soft-boiled eggs
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Sesame seeds
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Additional green onions
Instructions
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Prepare the Slow Cooker: Place beef chunks into the slow cooker.
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Make the Broth: In a bowl, combine beef broth, soy sauce, hoisin sauce, oyster sauce, sesame oil, rice vinegar, garlic, ginger, brown sugar, and chili flakes. Mix well and pour over the beef.
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Cook the Beef: Cover and cook on low for 7–8 hours or high for 4–5 hours until tender.
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Shred the Beef: Remove beef, shred with two forks, and return to the slow cooker.
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Add Noodles and Vegetables: Add ramen noodles, carrots, and spinach (or bok choy). Cook on high for 5–7 minutes until noodles are tender.
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Serve: Ladle into bowls and garnish with green onions, sesame seeds, and soft-boiled eggs. Enjoy hot!
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Notes
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To avoid mushy noodles, only add them towards the end of cooking.
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For extra flavor, sear the beef before adding it to the slow cooker.
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Store leftovers in the fridge for up to 3 days or freeze the beef and broth (without noodles) for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 7–8 hours on low, or 4–5 hours on high
- Category: Main Course
- Method: Slow CookerSlow Cooker
- Cuisine: Asian-Inspired