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Slow Cooker Beef Ramen Recipe

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4.4 from 24 reviews

This Slow Cooker Beef Ramen is a hearty and flavorful dish combining tender ground beef with fresh vegetables, savory beef broth, and instant ramen noodles. Perfect for a comforting, hands-off meal, it uses a slow cooker to meld delicious flavors over several hours, finishing with a touch of sesame oil and garnishes to enhance the taste and texture.

Ingredients

Main Ingredients

  • 1 pound ground beef, browned and drained
  • 32 oz beef stock
  • 1/2 cup low sodium soy sauce
  • 2 tablespoons brown sugar
  • 2-3 teaspoons sriracha
  • 3 cloves garlic, minced
  • 1 small head broccoli, chopped
  • 1 cup carrots, thinly sliced
  • 1 red bell pepper, sliced
  • 4 green onions, chopped
  • 2 (3 oz) instant ramen noodles packages
  • 2 teaspoons sesame oil

Garnish

  • Additional green onion, chopped
  • Sesame seeds

Instructions

  1. Prepare the broth: Add the beef stock, low sodium soy sauce, brown sugar, sriracha, and minced garlic to the slow cooker. Whisk these ingredients together well to combine all the flavors.
  2. Add protein and vegetables: Incorporate the browned and drained ground beef along with chopped broccoli, thinly sliced carrots, sliced red bell pepper, and chopped green onions into the slow cooker. Stir slightly to distribute.
  3. Slow cook: Cover the slow cooker and set it to low. Cook for 4 to 5 hours to allow the beef and vegetables to become tender and for the flavors to develop fully.
  4. Add noodles and sesame oil: About 15 minutes before serving, add the two packages of instant ramen noodles and the sesame oil to the slow cooker. Stir to submerge the noodles in the broth.
  5. Finish cooking: Let the noodles soften and cook for about 5 minutes in the slow cooker, then stir and continue cooking for an additional 5 to 10 minutes until the noodles reach your desired tenderness.
  6. Serve: Ladle the beef ramen into bowls and garnish with extra chopped green onions and sesame seeds for added flavor and texture. Serve immediately while hot.

Notes

  • To reduce sodium further, use low sodium beef stock and soy sauce.
  • Adjust sriracha to your preferred heat level or substitute with another chili sauce.
  • For a thicker broth, you can remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
  • Feel free to add other vegetables such as mushrooms or snap peas.
  • To save time, brown the beef in advance or use pre-cooked beef.
  • If you have dietary restrictions, substitute ingredients accordingly (e.g., gluten-free soy sauce for gluten intolerance).

Find it online: https://deliciousyum.com/slow-cooker-beef-ramen-recipe/