Ingredients
Scale
- 1.5 pounds (680 g) beef chuck roast, cut into chunks
- 4 cups (950 ml) beef broth
- 3 cups (700 ml) water
- 4 cloves garlic, minced
- 1 onion, sliced
- 1 tablespoon ginger, grated
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 packs fresh ramen noodles (or egg noodles)
- 1 cup baby spinach
- 2 green onions, sliced (for garnish)
- Soft-boiled eggs (optional, for serving)
- Sriracha or chili oil (optional, for heat)
Instructions
- Season the beef chuck chunks with salt and pepper.
- Add the beef to the slow cooker. Layer in the sliced onions, minced garlic, and grated ginger.
- Pour in the beef broth and water. Add soy sauce, sesame oil, and brown sugar. Stir gently to combine.
- Cover the slow cooker and set it to low for 8 hours or high for 4 hours until the beef is tender.
- About 10 minutes before serving, cook the ramen noodles according to package instructions in a separate pot.
- Stir in the baby spinach into the slow cooker just before serving.
- Ladle the beef and broth over the cooked ramen noodles in bowls.
- Top with green onions and, if desired, soft-boiled eggs. Drizzle with Sriracha or chili oil for an extra kick.
Notes
For meal prep, this recipe tastes even better the day after cooking. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Japanese
- Diet: None