Description
A hearty and flavorful slow cooker ramen dish with tender beef chuck and fresh ingredients.
Ingredients
Scale
- 1 pound beef chuck roast, cut into chunks
- 4 cups beef broth
- 3 cups water
- 4 cloves garlic, minced
- 1 onion, sliced
- 1 tablespoon ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 packs fresh ramen noodles (or egg noodles)
- 1 cup baby spinach
- 2 green onions, sliced (for garnish)
- Soft-boiled eggs (optional, for serving)
- Sriracha or chili oil (optional, for heat)
Instructions
- Season the beef chuck chunks generously with salt and pepper.
- Layer the seasoned beef into the slow cooker with sliced onions, minced garlic, and grated ginger on top.
- Pour in the beef broth, water, soy sauce, sesame oil, and brown sugar; gently stir to combine.
- Cover and set the slow cooker to low for 8 hours or high for 4 hours.
- Cook until the beef is tender and shreddable.
- About 10 minutes before serving, cook the ramen noodles in a separate pot according to package instructions.
- Stir in the baby spinach into the slow cooker just before serving.
- Ladle the beef and broth over the cooked ramen noodles in bowls.
- Top with green onions, soft-boiled eggs, and Sriracha or chili oil, if desired.
Notes
- This recipe is great for meal prep, as the flavors deepen over time.
- Soft-boiled eggs are a delicious addition but can be omitted if desired.
- Adjust the seasoning to taste, particularly the saltiness from the soy sauce.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg