| Prep Time | 15 Minutes |
| Cook Time | 4 Hours |
| Servings |
People
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Ingredients
- 1 pound Ground Beef
- 1 cup Matchstick Carrots
- 1 each Red bell pepper sliced
- 3 each Scallions
- 3 cloves Garlic
- 1/2 cup low sodium soy sauce
- 2 tbsp Brown Sugar
- 14.25 ounces Beef stock
- 2 packs Ramen noodles
Ingredients
|
Instructions
- To a large skillet over medium heat, brown the beef until no longer pink. Drain any grease, if necessary.
- Pour the cooked beef into the basin of a 6 quart slow cooker.
- To the slow cooker add the carrots, red bell pepper and scallions.
- In a medium bowl, whisk together the garlic, soy sauce, brown sugar and chicken stock.
- Pour the sauce into the slow cooker and stir to combine.
- Cover and cook on LOW for 4-6 hours.
- Approximately 30 minutes before serving, add the dry ramen noodles. [discard the seasoning packets, you only need the noodles.]
- Stir those around frequently to make sure they get all covered and cook evenly.
- When the noodles are tender, serve, topping with additional scallions and some sesame seeds.
Recipe Notes
You can swap out the beef for ground turkey or chicken. Add red pepper flakes or sriracha for a spicy kick. Store leftovers covered in the fridge for up to 3 days. This recipe originally called for 1/3 cup brown sugar but after hearing from many that it was too sweet, I scaled it back to 2 Tablespoons. That said, if you prefer sweeter, you can use up to 1/3 cup. Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
Credit: https://www.persnicketyplates.com/slow-cooker-beef-ramen-noodles/