A savory slow-cooker ramen made with seasoned ground beef, colorful vegetables, soy-based broth, sriracha, and tender noodles. It is an easy, comforting meal with a balance of sweet, salty, spicy, and sesame flavors.
Ingredients :
1 lb ground beef browned and drained
32 oz beef stock
1/2 cup low-sodium soy sauce
2 tbsp brown sugar packed
2 to 3 tsp sriracha adjust to taste
3 cloves garlic minced
1 small head broccoli cut into florets
1 cup carrots thinly sliced
1 red bell pepper sliced
4 green onions chopped, plus more for serving
2 packages instant ramen noodles seasoning packets discarded
2 tsp sesame oil
1 tbsp sesame seeds for garnish
Method :
Brown the ground beef in a skillet over medium heat, breaking it into crumbles as it cooks. Drain the excess grease.
In the slow cooker, whisk together the beef stock, soy sauce, brown sugar, sriracha, and garlic.
Add the browned beef, broccoli, carrots, bell pepper, and green onions.
Cover and cook on low for 4–5 hours, until the vegetables are tender.
About 15 minutes before serving, break the ramen noodles into the slow cooker and add the sesame oil.
Let the noodles soften undisturbed for about 5 minutes.
Stir the noodles into the broth and continue cooking for another 5–10 minutes, until tender.
Serve immediately, garnished with sesame seeds and additional green onions.