Slow Cooker Beef Ramen
A savory slow-cooker ramen made with seasoned ground beef, colorful vegetables, soy-based broth, sriracha, and tender noodles. It is an easy, comforting meal with a balance of sweet, salty, spicy, and sesame flavors.
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Ingredients
- 1 lb ground beef browned and drained
- 32 oz beef stock
- 1/2 cup low-sodium soy sauce
- 2 tbsp brown sugar packed
- 2 to 3 tsp sriracha adjust to taste
- 3 cloves garlic minced
- 1 small head broccoli cut into florets
- 1 cup carrots thinly sliced
- 1 red bell pepper sliced
- 4 green onions chopped, plus more for serving
- 2 packages instant ramen noodles seasoning packets discarded
- 2 tsp sesame oil
- 1 tbsp sesame seeds for garnish
Instructions
- Brown the ground beef in a skillet over medium heat, breaking it into crumbles as it cooks, until it reaches 160°F. Drain the excess grease.
- In the slow cooker, whisk together the beef stock, soy sauce, brown sugar, sriracha, and garlic.
- Add the browned beef, broccoli, carrots, bell pepper, and green onions.
- Cover and cook on low for 4–5 hours, until the vegetables are tender.
- About 15 minutes before serving, break the ramen noodles into the slow cooker and add the sesame oil.
- Let the noodles soften undisturbed for about 5 minutes.
- Stir the noodles into the broth and continue cooking for another 5–10 minutes, until tender.
- Serve immediately, garnished with sesame seeds and additional green onions.
Notes
Add the ramen only near the end so it does not become overly soft. Use 2 teaspoons sriracha for mild heat or 3 teaspoons for a spicier broth. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; the noodles soak up broth, so add a splash of stock when reheating to 165°F.
Nutrition
Serving: 1servingCalories: 423kcalCarbohydrates: 30.8gProtein: 19gFat: 22gSaturated Fat: 7gTrans Fat: 1gCholesterol: 53mgSodium: 1670mgFiber: 2.5gSugar: 6.7g
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