RecipeCastle

The Slow Cooker Beef Ramen Noodles I Make Every Weeknight

The Slow Cooker Beef Ramen Noodles I Make Every Weeknight
Prep
15 min
Cook
240 min
Total
265 min
Serves
6
Calories
500 kcal

Ingredients

  • 1.5 poundsbeef chuck roast (cut into chunks)
  • 4 cupsbeef broth
  • 3 cupswater
  • 4 clovesgarlic (minced)
  • 1 mediumonion (sliced)
  • 1 tablespoonginger (grated)
  • 1/4 cupsoy sauce
  • 2 tablespoonssesame oil
  • 2 tablespoonsbrown sugar
  • 2 packsfresh ramen noodles ((or egg noodles))
  • 1 cupbaby spinach
  • —Soft-boiled eggs ((optional, for serving))
  • —Sriracha or chili oil ((optional, for heat))

Instructions

  1. 1

    Season the beef chuck chunks with salt and pepper.

  2. 2

    Layer ingredients: Add the beef to the slow cooker. Then, add sliced onions, minced garlic, and grated ginger on top.

  3. 3

    Add liquid: Pour in the beef broth and water, followed by soy sauce, sesame oil, and brown sugar. Stir gently to combine.

  4. 4

    Set slow cooker: Cover and set your slow cooker to low for 8 hours or high for 4 hours.

  5. 5

    Let it cook until the beef is tender and easily shredded.

  6. 6

    Prepare noodles: About 10 minutes before serving, cook the ramen noodles according to package instructions in a separate pot.

  7. 7

    Add vegetables: Stir in the baby spinach into the slow cooker just before serving, allowing it to wilt slightly.

  8. 8

    Serve: Ladle the beef and broth over the cooked ramen noodles in bowls.

  9. 9

    Garnish: Top with green onions and optional soft-boiled eggs. Drizzle with Sriracha or chili oil for added spice, if desired.