This Slow Cooker Beef Ramen Noodles is like a cozy hug in a bowl! With tender beef, rich broth, and a medley of veggies, it’s a dish that brings comfort and warmth on any chilly day. Plus, it’s a one-pot wonder that lets your slow cooker do all the heavy lifting while you go about your day.
Why You’ll Love It:
Effortless Cooking: Let the slow cooker handle most of the work while you relax!
Bold Flavors: A perfect blend of savory, sweet, and spicy notes.
Perfect for Meal Prep: Tastes even better the next day, and reheats like a dream!
Ingredients:
- 1 1/2 pounds beef chuck roast, sliced into bite-sized pieces
- 4 cups beef broth
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes (optional, for heat)
- 2 carrots, julienned
- 1 red bell pepper, sliced
- 4 green onions, chopped (white and green parts separated)
- 8 ounces ramen noodles (discard flavor packets)
- Sesame seeds, for garnish
- Fresh cilantro or parsley leaves, for garnish
Ingredient Tips:
Beef Chuck Roast: Choose a well-marbled cut for the most tender and flavorful results.
Oyster Sauce: Adds a depth of umami flavor; if unavailable, substitute with hoisin sauce.
Ramen Noodles: Fresh ramen works best, but instant noodles are a great alternative—just discard the flavor packets.
Ginger and Garlic: Freshly minced ginger and garlic give the broth a lively, aromatic punch.
Instructions:
Prepare the Slow Cooker: Place the beef chuck roast pieces into your slow cooker.
Mix the Sauce: In a bowl, whisk together the beef broth, garlic, ginger, soy sauce, oyster sauce, brown sugar, sesame oil, and chili flakes (if using). Pour this mixture over the beef in the slow cooker.
Start Cooking: Add the white parts of the green onions to the slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender.
Add Vegetables: About 30 minutes before serving, add the julienned carrots and red bell pepper to the slow cooker. Stir gently.
Cook the Noodles: Meanwhile, cook the ramen noodles separately according to the package instructions (usually 3-4 minutes in boiling water), then drain.
Combine and Serve: Once the vegetables are tender and the meat is cooked, stir in the cooked ramen noodles.
Garnish and Enjoy: Serve the beef ramen hot, garnished with the green parts of the onions, sesame seeds, and fresh herbs.
Serving Suggestions:
Pair this beef ramen with a side of steamed dumplings or a simple cucumber salad for a full, satisfying meal. A hot cup of green tea would complement the flavors perfectly!
Storage/Meal Prep Tips:
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: For longer storage, freeze the beef and broth (without the noodles) for up to 2 months. Add freshly cooked noodles when reheating.
Reheat: Warm in a pot on the stove or in the microwave until hot.
Variations:
Spicy Beef Ramen: Add more chili flakes or a dash of sriracha for an extra kick.
Vegetarian Option: Substitute the beef with firm tofu or mushrooms, and use vegetable broth.
Gluten-Free: Use gluten-free tamari in place of soy sauce and swap the ramen noodles for rice noodles.
Slow Cooker Beef Ramen
Ingredients
- 1 1/2 pounds beef chuck roast sliced into bite-sized pieces
- 4 cups beef broth
- 2 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes optional, for heat
- 2 carrots julienned
- 1 red bell pepper sliced
- 4 green onions chopped, white and green parts separated
- 8 ounces ramen noodles discard flavor packets
- Sesame seeds for garnish
- Fresh cilantro or parsley leaves for garnish
Instructions
- Place the beef chuck roast pieces into your slow cooker.
- In a bowl, whisk together the beef broth, garlic, ginger, soy sauce, oyster sauce, brown sugar, sesame oil, and chili flakes if using. Pour this mixture over the beef in the slow cooker.
- Add the white parts of the green onions to the slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender.
- About 30 minutes before serving, add the julienned carrots and red bell pepper to the slow cooker. Stir gently.
- Meanwhile, cook the ramen noodles separately according to the package instructions, usually 3-4 minutes in boiling water, then drain.
- Once the vegetables are tender and the meat is cooked, stir in the cooked ramen noodles.
- Serve the beef ramen hot, garnished with the green parts of the onions, sesame seeds, and fresh herbs.