Ingredients
Scale
- 1 lb beef stew meat, sliced
- 4 cups beef broth
- 2 packs ramen noodles
- 2 soft-boiled eggs
- 1 cup sliced scallions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Place beef stew meat, garlic, soy sauce, and sesame oil in the slow cooker. Cook on low for 6 hours until tender.
- Cook ramen noodles separately according to package instructions.
- Once beef is tender, shred it slightly and add beef broth to the slow cooker. Simmer for an additional 30 minutes.
- Divide cooked noodles into bowls, ladle hot broth and beef over the noodles.
- Top with halved soft-boiled eggs and sliced scallions.
Notes
- You can substitute ground beef for stew meat.
- Add vegetables like bok choy or mushrooms for extra flavor.
- Adjust soy sauce and sesame oil to taste for desired richness.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Method: Slow cooker
- Cuisine: Asian, Comfort Food
- Diet: Easy, Family-Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 130 mg
