Ingredients
- 2 pounds beef chuck roast, sliced into thin strips
- 4 cups beef broth
- 1 cup soy sauce
- 1/2 cup brown sugar
- 3 cloves garlic, minced
- 2 tablespoons sesame oil
- 4 cups broccoli florets
- 2 carrots, julienned
- 4 packs of ramen noodles, seasoning packets discarded
- Green onions and sesame seeds for garnish
Directions
1. In your slow cooker, combine the beef strips, beef broth, soy sauce, brown sugar, garlic, and sesame oil. Stir to ensure the beef is well coated with the mixture.
2. Cook on low for about 6 hours or until the beef is tender to your liking.
3. In the last 30 minutes of cooking, add the broccoli and carrots to the slow cooker. Stir well to combine.
4. Meanwhile, cook the ramen noodles according to the package instructions and set aside.
5. Once the vegetables are tender, add the cooked ramen noodles to the slow cooker, gently combining them with the beef and vegetable mixture. Allow everything to heat through together for about 5 minutes.
6. Serve hot, garnished with green onions and sesame seeds.
Variations & Tips
For a gluten-free version, use tamari instead of soy sauce and swap the ramen noodles for rice noodles or even zucchini noodles for a lower carb option.
Feel free to add additional vegetables like mushrooms or bell peppers to sneak in more veggies.
If you prefer a thicker sauce, mix 2 tablespoons of cornstarch with 3 tablespoons of water and stir into the slow cooker about 30 minutes before the end of cooking.
To make this dish vegetarian, substitute the beef for thick slices of mushrooms and use vegetable broth instead of beef broth.
This Slow Cooker Beef and Broccoli Ramen is more than a meal; it’s a journey through flavors and traditions. As you sit down to enjoy this dish, remember that each bite is a connection to stories, cultures, and traditions far and wide, brought together in the heart of your home. Happy cooking!
