Ingredients
Scale
- 1 pound (450g) beef sirloin or chuck, thinly 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
- 1 teaspoon ginger, grated
- Salt and pepper to taste
Instructions
- Place beef slices, garlic, ginger, soy sauce, sesame oil, salt, and pepper into the slow cooker. Cook on low for 4-6 hours until beef is tender.
- About 15 minutes before serving, cook ramen noodles according to package instructions. Drain and set aside.
- Add beef broth to the slow cooker and stir. Turn to high and cook for an additional 15 minutes.
- Divide cooked noodles into bowls, ladle hot broth and beef over noodles, and top with soft boiled eggs and sliced scallions. Serve immediately.
Notes
- Adjust soy sauce for saltiness. You can add vegetables like mushrooms or bok choy for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal Kcal
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 155mg