Slow Cooker Beef Ramen
A cozy, hands-off dinner that features tender beef, rich broth, and slurpy noodles, perfect for weeknight meals.
Ingredients
For the Broth
- 2 lbs beef chuck or stew meat Can also use short ribs.
- 4 cups beef broth Use low-sodium for a healthier option.
- 1/4 cup soy sauce or tamari Use tamari for gluten-free.
- 2 tbsp toasted sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp brown sugar or honey Optional for a hint of sweetness.
- 1 tbsp chili paste Add for heat, optional.
For the Noodles
- 3 packs instant ramen bricks Can substitute fresh ramen or rice noodles.
For the Toppings
- 3 stalks green onions, chopped For garnish.
- 2 eggs soft boiled Optional for serving.
- 1 tbsp toasted sesame seeds For garnish.
- 1 cup shredded cabbage Optional for crunch.
- 1 lime for squeezing To brighten the broth.
Instructions
Preparation
- Optional: Sear the beef in a skillet over medium-high heat for 5 minutes for extra flavor.
- Add beef, broth, soy sauce, sesame oil, garlic, ginger, and chili paste to the slow cooker.
Cooking
- Set the slow cooker on low for 6 to 8 hours or high for 3 to 4 hours.
- In the last 10 to 12 minutes of cooking, stir in the ramen noodles and let them cook until tender.
- Adjust seasoning and salt to taste before serving.
Serving
- Ladle the broth and beef over bowls of noodles.
- Top with green onions, soft boiled eggs, sesame seeds, and shredded cabbage.
- Serve with lime, chili crisp, or sriracha on the side.
Notes
Store leftover broth and noodles separately. Reheat broth until steaming and add noodles to warm through. This dish is very versatile; feel free to add any vegetables you have on hand.