Description
This savory, slow-cooked beef ramen is packed with umami flavor and topped with fresh veggies for a comforting, restaurant-quality dish made at home!
Ingredients
Units
Scale
- :
- 1 1/2 lbs beef chuck roast (or flank steak), thinly sliced
- 4 cups beef broth (low sodium)
- 1/3 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 3 tablespoons brown sugar
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon sesame oil
- 8 oz mushrooms, sliced (optional)
- 2 packs instant ramen noodles (discard seasoning packets)
- 1 cup shredded carrots
- 1 cup baby bok choy or spinach
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- :
- Prepare the sauce: In a bowl, mix beef broth, soy sauce, hoisin sauce, brown sugar, ginger, garlic, rice vinegar, and red pepper flakes.
- Slow cook the beef: Place sliced beef in the slow cooker and pour the sauce over it. Add mushrooms if using. Cover and cook on low for 6-7 hours or high for 3-4 hours, until beef is tender.
- Add noodles & veggies: In the last 15-20 minutes, add the ramen noodles (breaking them into pieces if needed). Stir in carrots and bok choy/spinach. Cook until noodles are tender.
- Finish & serve: Drizzle in sesame oil, stir, and let sit for a few minutes. Serve hot, garnished with green onions and sesame seeds.
Notes
- :
- Make it spicy: Add sriracha or chili paste for extra heat.
- Protein swaps: Use chicken or pork instead of beef.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat with a splash of broth to keep noodles from drying out.
Nutrition
- Calories: ~400
- Sugar: 10g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg