Slow Cooker Beef Ramen
Ground sirloin, carrots, peppers, and two packs of ramen in a slow-cooked soy sauce base. Serves four with a saucy noodle texture.
Ingredients
Beef and Noodles
- 1 pound ground sirloin
- 3 cloves garlic minced
- 2–3 large scallions chopped
- 1 cup matchstick carrots
- 1 red bell pepper medium, sliced
- 1/2 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 14.25 fluid ounces chicken or beef stock low-sodium or unsalted
- 2 packs instant ramen noodles 3 ounces each, seasoning packets discarded
- Sesame seeds optional, for garnish
- Additional scallions sliced, optional, for garnish
As Needed
- Neutral oil as needed for the skillet
- Unsalted stock or water as needed while noodles cook
Instructions
Cook the Base
- Cook sirloin in a nonstick skillet over medium-high heat for 8–10 minutes, adding neutral oil as needed, until crumbled and 160°F. Drain excess fat.
- Put beef, garlic, chopped scallions, carrots, bell pepper, soy sauce, brown sugar, and 14.25 fluid ounces stock in a 3–4-quart slow cooker. Stir and cover.
- Cook on LOW for 4–6 hours until vegetables are tender, reserving the final 20–30 minutes for the noodles.
Finish with Noodles
- Discard seasoning packets, break noodle blocks into large pieces, and press into the hot sauce. Cover on LOW for the final 20–30 minutes, checking and turning after 15 minutes; add stock or water 1/4 cup at a time if dry.
- Separate the tender strands gently and divide into 4 bowls. Add sesame seeds and extra scallions if desired, and serve promptly.
Notes
- Refrigerate leftovers within 2 hours and use within 3–4 days.
- Reheat to 165°F with additional stock or water as needed.
- For make-ahead meals, store the cooked base and add fresh noodles at serving.