Ingredients
1 pound ground beef (lean sirloin, 93/7)
1 cup matchstick carrots
1 medium red bell pepper, sliced
2–3 large scallions, roughly chopped
3 cloves garlic, minced
½ cup low-sodium soy sauce
2 tablespoons brown sugar
14.25 ounces beef stock
2 packs ramen noodles (discard seasoning packets)
Sesame seeds, optional
Scallions, optional (for garnish)
Instructions
- In a large skillet over medium heat, brown the ground beef until no longer pink, breaking it apart as it cooks. Drain excess grease if needed.
- Transfer the cooked beef to a 6-quart slow cooker.
- Add the matchstick carrots, sliced red bell pepper, and chopped scallions.
- In a bowl, whisk together minced garlic, soy sauce, brown sugar, and beef stock until combined.
- Pour the sauce mixture over the beef and vegetables, stirring to combine.
- Cover and cook on LOW for 4–6 hours (or on HIGH for 2–3 hours) until vegetables are tender and flavors are well blended.
- About 30 minutes before serving, add the ramen noodles directly into the slow cooker, stirring occasionally to keep them submerged.
- When the noodles are tender, stir everything together and serve hot.
- Garnish with sesame seeds and fresh scallions if desired.
Notes
Use ground chicken or turkey for a lighter version.
Add chili oil, sriracha, or red pepper flakes for extra heat.
For a richer broth, add a splash of fish sauce or oyster sauce.
Use fresh ramen noodles and add them only 10–15 minutes before serving.
Double the recipe for larger servings but add noodles only at the end to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Japanese-Inspired
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 10g
- Sodium: 1150mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
