Slow Cooker Beef Ramen
A comforting and delicious slow cooker meal featuring tender ground beef, fresh vegetables, and flavorful broth. Perfect for cozy dinners with family or friends.
Ingredients
Main Ingredients
- 1 lb ground beef (sirloin recommended, 93/7) Ground beef can be swapped with turkey or chicken for a lighter version
- 1 cup matchstick carrots
- 1 medium red bell pepper, sliced
- 2-3 large scallions, roughly chopped Extra scallions can be used for garnish
- 3 cloves garlic, minced
- 1/2 cup low sodium soy sauce Use gluten-free soy sauce for a gluten-free version
- 2 tbsp brown sugar
- 2 cups beef stock
- 2 packs ramen noodles (just the noodles) Discard seasoning packets
Instructions
Preparation
- Brown and drain the ground beef in a skillet. Transfer it to a 6-quart slow cooker.
- Add the matchstick carrots, sliced red bell pepper, and chopped scallions to the slow cooker with the beef.
- In a bowl, whisk together minced garlic, soy sauce, brown sugar, and beef stock. Pour this mixture over the meat and vegetables in the slow cooker.
Cooking
- Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
- About 30 minutes before serving, add the dry ramen noodles to the slow cooker. Stir the noodles frequently as they cook.
- Once the noodles are tender, serve the ramen hot, garnished with optional sesame seeds and extra scallions.
Notes
If you have leftovers, store them in an airtight container in the fridge. Best to keep noodles separate from the broth. The dish can last up to three days in the refrigerator. To reheat, warm it in the microwave or on the stove until hot.