Slow Cooker Beef Ramen

Today, we’re diving into the world of comforting, flavor-packed goodness with my Slow Cooker Beef Ramen. This dish is a symphony of savory flavors, tender beef, and slurp-worthy noodles, all brought together effortlessly in your trusty crockpot. Whether you’re craving a cozy weeknight dinner or looking to impress your guests at a family gathering, this recipe is a surefire winner. So, grab your apron and let’s get cookin’!

Why should you whip up a batch of Slow Cooker Beef Ramen, you ask? Well, let me tell you, folks, this dish is the epitome of comfort food bliss. Picture this: succulent beef simmered to perfection in a rich, flavorful broth, mingling with vibrant veggies and toothsome ramen noodles. It’s a one-pot wonder that’s as satisfying as it is simple to make. Plus, with the convenience of your crockpot doing all the heavy lifting, you can sit back, relax, and let the aroma of this simmering masterpiece fill your kitchen. Trust me, once you take that first slurp, you’ll be hooked!

“Taking the Mystery Out of Cooking” Cookbook (Hardback)

$39.95

Learning to cook doesn’t have to be a mystery. In my first-ever standalone cookbook, you will find easy-to-follow recipes to craft delicious meals you’ll be proud of. Perfect for both beginner and seasoned chefs!

Order Now

Category: Cookbooks, Hardback and Paperback Books

Ingredients:

• 1 pound ground beef (sirloin recommended, 93/7)
• 1 cup matchstick carrots
• 1 medium red bell pepper, sliced
• 2-3 large scallions, roughly chopped
• 3 cloves garlic, minced
• 1/2 cup low sodium soy sauce
• 2 tablespoons brown sugar
• 14.25 ounces chicken or beef stock
• 2 packs ramen noodles
• Optional: sesame seeds, additional scallions for topping

Step-by-Step Guide:

1. In a large skillet over medium heat, brown the ground beef until no longer pink. Drain any excess grease if needed.
2. Transfer the cooked beef to the basin of a 6-quart slow cooker.
3. Add matchstick carrots, sliced red bell pepper, and chopped scallions to the slow cooker.
4. In a medium bowl, whisk together minced garlic, low sodium soy sauce, brown sugar, and chicken or beef stock.
5. Pour the sauce mixture into the slow cooker and stir to combine with the beef and vegetables.
6. Cover and cook on LOW for 4-6 hours.
7. Approximately 30 minutes before serving, add the dry ramen noodles to the slow cooker. Discard the seasoning packets.
8. Stir the noodles frequently to ensure they are evenly coated and cook evenly.
9. When the noodles are tender, serve the dish, optionally topping with additional scallions and sesame seeds.

Expert Tips and Tricks:

• For an extra flavor boost, consider adding a splash of rice vinegar or a dash of sriracha to the broth.
• To make this dish even heartier, toss in some sliced mushrooms or baby spinach during the last hour of cooking.
• Don’t overcook the noodles! Keep an eye on them towards the end of the cooking time to ensure they don’t become mushy.

Variations:

1. Swap out the ground beef for ground turkey or chicken for a leaner option.
2. Add a kick of heat with a teaspoon of red pepper flakes or a drizzle of chili oil.
3. For a vegetarian twist, omit the beef and use vegetable broth instead.
4. Experiment with different veggies like broccoli, snap peas, or bok choy for added crunch and flavor.
5. Elevate the dish with a soft-boiled egg or a sprinkle of nori strips as garnish.
6. Customize the broth with a dollop of miso paste or a splash of mirin for a Japanese-inspired twist.
7. Make it gluten-free by using tamari instead of soy sauce and gluten-free ramen noodles.
8. For a protein-packed option, toss in some diced tofu or shredded chicken during the last hour of cooking.
9. Amp up the umami factor with a spoonful of tahini or a sprinkle of furikake seasoning.
10. Get creative with your toppings! Try adding crispy fried shallots, sliced jalapenos, or a drizzle of sesame oil for extra flavor.

What to Serve With It:

1. Steamed white or brown rice for a hearty side dish.
2. Crisp, refreshing cucumber salad with a tangy rice vinegar dressing.
3. Pickled ginger and kimchi for a zesty, probiotic kick.
4. Steamed edamame sprinkled with sea salt for a nutritious snack.
5. Freshly sliced avocado for a creamy, indulgent addition.
6. Crusty garlic bread for mopping up every last drop of broth.
7. Crisp lettuce wraps filled with shredded cabbage and crunchy peanuts.
8. A side of crispy spring rolls or potstickers for a satisfying crunch.
9. A bowl of tangy Asian slaw with sesame dressing for a vibrant burst of flavor.
10. A cold glass of Japanese green tea or a fruity sake cocktail to wash it all down.

Freezing:

1. Allow the Slow Cooker Beef Ramen to cool completely to room temperature before freezing to prevent condensation and freezer burn.
2. Transfer the leftovers to airtight freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to minimize freezer burn.
3. Label the containers with the date and contents for easy identification.
4. Place the containers in the freezer and store for up to 2-3 months.

Reheating:

1. To reheat frozen Slow Cooker Beef Ramen, remove the desired portion from the freezer and transfer it to the refrigerator to thaw overnight.
2. Once thawed, transfer the ramen to a saucepan or microwave-safe bowl.
3. Reheat gently on the stovetop over low to medium heat, stirring occasionally, until heated through.
4. Alternatively, reheat in the microwave in 1-minute intervals, stirring between each interval, until heated to your desired temperature.
5. If the noodles or broth have thickened during storage, you can add a splash of water or broth to loosen them up as needed.
6. Once heated through, serve the Slow Cooker Beef Ramen hot, garnished with fresh scallions and sesame seeds if desired.