Description

This Slow Cooker Beef Ramen is a hearty and flavorful dish perfect for busy days. Ground beef simmers with fresh vegetables in a savory broth enriched with soy sauce, brown sugar, garlic, and a touch of sriracha for mild heat. Instant ramen noodles are added near the end for a comforting, perfectly cooked finish, all made effortlessly in your slow cooker.

Ingredients

Scale

Beef and Broth

1 pound ground beef, browned and drained
32 oz beef stock
½ cup low-sodium soy sauce
2 tablespoons brown sugar
2-3 teaspoons sriracha sauce (adjust to taste)
3 cloves garlic, minced

Vegetables

1 small head broccoli, chopped
1 cup carrots, thinly sliced
1 red bell pepper, sliced
4 green onions, chopped

Noodles and Finishing Touches

2 (3 oz) packages instant ramen noodles (discard seasoning packets)
2 teaspoons sesame oil
Garnish: additional green onions and sesame seeds

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Instructions

Combine Ingredients: In a slow cooker, whisk together beef stock, low-sodium soy sauce, brown sugar, sriracha sauce, and minced garlic to create a flavorful broth base.
Add Beef and Vegetables: Add the browned and drained ground beef into the slow cooker along with chopped broccoli, thinly sliced carrots, sliced red bell pepper, and chopped green onions, mixing everything together.
Slow Cook: Cover the slow cooker and cook on LOW heat for 4 to 5 hours, or until the vegetables are tender and the flavors have melded beautifully.
Add Noodles: About 15 minutes before serving, unwrap the instant ramen noodles and discard the seasoning packets. Add the noodles and sesame oil to the slow cooker, stirring gently to combine.
Cook Noodles: Allow the noodles to cook in the hot broth for approximately 5 minutes until they soften fully and absorb the flavors.
Serve: Ladle the beef ramen into bowls and garnish with extra chopped green onions and a sprinkle of sesame seeds. Serve hot for a comforting meal.

Notes

Adjust the amount of sriracha sauce according to your preferred heat level for a milder or spicier dish.
Discard the seasoning packets from the instant ramen noodles as the broth provides sufficient flavor.
For a vegetarian version, substitute ground beef with plant-based protein and use vegetable broth instead of beef stock.
To save time, brown the ground beef in advance or use pre-cooked beef.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid overcooking the noodles.