Description
A cozy and comforting beef ramen dish made in the slow cooker, perfect for chilly evenings.
Ingredients
- 2 lb halal beef chuck roast, cut into 1½-inch pieces
- 6 cups low-sodium beef broth
- 1/3 cup soy sauce
- 2 tbsp brown sugar or maple syrup
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp rice wine vinegar
- 3 carrots, peeled and sliced into coins
- 2 cups baby bok choy or chopped greens
- 4 packs ramen noodles (discard seasoning packets) or fresh ramen
- 2 tbsp sesame oil
- 3 green onions, thinly sliced
- Optional toppings: soft-boiled eggs, toasted sesame seeds, chili oil, cilantro
Instructions
- Prep the beef and aromatics: Season the beef lightly with salt and pepper. Brown the pieces in a hot skillet with a touch of oil to develop flavor (optional, but recommended).
- Build the broth: Place the beef in the slow cooker and add beef broth, soy sauce, brown sugar, garlic, ginger, and rice wine vinegar. Stir to combine.
- Add vegetables: Tuck in the carrots and half the green onions. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the beef is fork-tender.
- Shred and finish: About 30 minutes before serving, remove the beef pieces, shred them with two forks, and return the meat to the cooker. Add the bok choy and ramen noodles (if using dried ramen, break them in half). Stir in sesame oil.
- Final simmer: Cover and cook on high for 20–30 minutes until the noodles are tender and greens are softened. Taste and adjust seasoning with more soy or a splash of rice vinegar.
- Serve: Ladle into bowls and top with soft-boiled eggs, the remaining green onions, sesame seeds, and a drizzle of chili oil if you like heat.
Notes
For richer broth, leave the slow cooker lid slightly ajar for the last 30 minutes to concentrate flavors. Monitor noodle doneness closely, especially for fresh ramen.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Japanese