Slow Cooker Beef and Ramen
Slow Cooker Beef and Ramen
Ingredients
For the Beef and Marinade
- 2 pounds chuck roast, cut into thin strips
- 1 teaspoon onion powder, or to taste
- 1/2 teaspoon ground ginger, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon mustard powder, or to taste
- 1/4 cup brown sugar
- 1/2 cup soy sauce
- 1 tablespoon sesame oil
- 2 cups beef broth
- 4 garlic cloves, smashed (but left whole)
For the Slow Cooker
- 2 bell peppers, sliced (any color)
- 1 onion, sliced
- nonstick cooking spray, as needed
For Finishing and Garnish
- 2 packets plain ramen noodles, discard seasoning packets
- sesame seeds, for garnish
- green onions, chopped, for garnish
Instructions
- 1
In a large bowl, combine the chuck roast strips. Add the onion powder, ground ginger, black pepper, and mustard powder. Stir in the brown sugar, soy sauce, sesame oil, and beef broth. Add the smashed garlic cloves. Mix everything together, ensuring the beef is fully coated and submerged in the liquid.
⏱️ 5 min
- 2
Cover the bowl and marinate in the refrigerator for at least 30 minutes. For best results, marinate overnight (up to 24 hours).
⏱️ 30 min
- 3
Spray the slow cooker insert with nonstick cooking spray. Pour the entire marinated beef mixture, including all the liquid and garlic cloves, into the slow cooker.
⏱️ 2 min
- 4
Add the sliced bell peppers and sliced onion on top of the beef mixture.
⏱️ 3 min
- 5
Cover the slow cooker and cook on low for 6 hours.
⏱️ 360 min
- 6
After 6 hours, open the slow cooker. Add the plain ramen noodles directly into the mixture, discarding the seasoning packets. Gently push the ramen noodles down into the liquid as much as possible so they are submerged.
⏱️ 5 min
- 7
Cover the slow cooker again and cook for another 15 minutes, or until the noodles are tender.
⏱️ 15 min
- 8
Once cooked, stir the beef and ramen mixture. Serve immediately, garnished with sesame seeds and chopped green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Beef and Ramen
For the Beef and Marinade
- 2 pounds chuck roast, cut into thin strips
- 1 teaspoon onion powder, or to taste
- 1/2 teaspoon ground ginger, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon mustard powder, or to taste
- 1/4 cup brown sugar
- 1/2 cup soy sauce
- 1 tablespoon sesame oil
- 2 cups beef broth
- 4 garlic cloves, smashed (but left whole)
For the Slow Cooker
- 2 bell peppers, sliced (any color)
- 1 onion, sliced
- nonstick cooking spray, as needed
For Finishing and Garnish
- 2 packets plain ramen noodles, discard seasoning packets
- sesame seeds, for garnish
- green onions, chopped, for garnish
Instructions
- 1
In a large bowl, combine the chuck roast strips. Add the onion powder, ground ginger, black pepper, and mustard powder. Stir in the brown sugar, soy sauce, sesame oil, and beef broth. Add the smashed garlic cloves. Mix everything together, ensuring the beef is fully coated and submerged in the liquid.
⏱️ 5 min - 2
Cover the bowl and marinate in the refrigerator for at least 30 minutes. For best results, marinate overnight (up to 24 hours).
⏱️ 30 min - 3
Spray the slow cooker insert with nonstick cooking spray. Pour the entire marinated beef mixture, including all the liquid and garlic cloves, into the slow cooker.
⏱️ 2 min - 4
Add the sliced bell peppers and sliced onion on top of the beef mixture.
⏱️ 3 min - 5
Cover the slow cooker and cook on low for 6 hours.
⏱️ 360 min - 6
After 6 hours, open the slow cooker. Add the plain ramen noodles directly into the mixture, discarding the seasoning packets. Gently push the ramen noodles down into the liquid as much as possible so they are submerged.
⏱️ 5 min - 7
Cover the slow cooker again and cook for another 15 minutes, or until the noodles are tender.
⏱️ 15 min - 8
Once cooked, stir the beef and ramen mixture. Serve immediately, garnished with sesame seeds and chopped green onions.
⏱️ 5 min