Description

This Slow Cooker Beef Ramen is a comforting and flavorful dish perfect for an easy weeknight meal. Ground beef is browned and combined with fresh vegetables and a savory broth made from soy sauce, garlic, and brown sugar, then slow-cooked to develop rich flavors. Ramen noodles are added near the end to soak up the delicious broth, creating a hearty and satisfying bowl of homemade ramen topped with scallions and sesame seeds.

Ingredients

Scale

Main Ingredients

1 pound ground beef (preferably sirloin, 93/7)
1 cup matchstick carrots
1 medium red bell pepper, sliced
2-3 large scallions, roughly chopped
3 cloves garlic, minced
½ cup low sodium soy sauce
2 tablespoons brown sugar
14.25 ounces chicken stock or beef stock
2 packs ramen noodles (discard seasoning packets)

Optional Toppings

Sesame seeds
Additional scallions, chopped

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Instructions

Brown the beef: Heat a large skillet over medium heat. Add the ground beef and cook, stirring occasionally, until it is no longer pink. Drain any excess grease to ensure a lean and clean base for the soup.
Combine ingredients in slow cooker: Transfer the cooked beef to a 6-quart slow cooker. Add matchstick carrots, sliced red bell pepper, and roughly chopped scallions on top of the beef.
Prepare broth mixture: In a medium bowl, whisk together minced garlic, low sodium soy sauce, brown sugar, and chicken or beef stock until well combined to create a flavorful broth.
Start slow cooking: Pour the broth mixture over the beef and vegetables in the slow cooker. Stir gently to combine. Cover and cook on LOW for 4 to 6 hours to allow flavors to meld and ingredients to tenderize.
Add ramen noodles: About 30 minutes before serving, add the dry ramen noodles directly into the slow cooker. Stir frequently to keep noodles submerged and cook until tender but still firm, avoiding mushiness.
Serve and garnish: Once noodles are cooked through, ladle the ramen into bowls. Garnish with additional chopped scallions and a sprinkle of sesame seeds for a fresh, nutty finish.

Notes

Use low sodium soy sauce to control sodium levels in the dish.
Drain excess grease from the beef to keep the soup lighter and prevent greasiness.
Do not add ramen noodles at the start, as they will overcook and become mushy.
If you prefer, substitute chicken stock with beef stock depending on your flavor preference.
This recipe works best with a 6-quart slow cooker for proper layering and cooking.