Slow Cooker Beef Ramen
A flavorful slow cooker beef ramen made with ground beef, beef broth, soy sauce, fresh vegetables, and ramen noodles. A hearty, easy meal.
4 Servings
Ingredients
- 1 pound ground beef browned and drained
- 32 oz beef stock preferably low-sodium
- 1/2 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 –3 teaspoons sriracha adjust to taste
- 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 packages instant ramen noodles (discard seasoning packets)
- 2 teaspoons sesame oil
- Garnish: additional chopped green onions and sesame seeds as desired
Instructions
Prepare the broth base:
- In the base of a slow cooker, combine the beef stock, soy sauce, brown sugar, sriracha, and minced garlic. Whisk gently until well blended.
Add beef and vegetables:
- Stir in the browned and drained ground beef. Add the chopped broccoli, sliced carrots, bell pepper, and green onions to the slow cooker.
Cook:
- Cover and cook on the low setting for 4 to 5 hours, or until the vegetables are tender and the flavors have melded.
Incorporate noodles and finish:
- Approximately 15 minutes before serving, break the ramen noodles in half and add them to the slow cooker along with the sesame oil. Stir gently once the noodles begin to soften.
Final simmer and serve:
- Allow the noodles to continue cooking for an additional 5 to 10 minutes, or until fully tender. Serve hot, garnished with extra green onions and sesame seeds if desired.
Notes
To ensure this dish is gluten-free, substitute the soy sauce with tamari or a certified gluten-free soy sauce. Additionally, use gluten-free ramen noodles or rice noodles in place of traditional instant ramen. Always check labels for hidden gluten in broth and seasonings.