Tender beef simmered in savory broth with ramen noodles, fresh vegetables, and aromatic garnishes for a cozy, satisfying meal.
# Components:
→ Beef & Aromatics
01 - 1.5 lbs beef chuck roast, cut into 2-inch chunks
02 - Salt and freshly ground black pepper, to taste
03 - 1 medium onion, thinly sliced
04 - 4 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
→ Broth
06 - 4 cups beef broth, low-sodium recommended
07 - 3 cups water
08 - 1/4 cup soy sauce, low-sodium if preferred
09 - 2 tablespoons sesame oil
10 - 2 tablespoons brown sugar, packed
→ Noodles & Vegetables
11 - 2 packs fresh ramen noodles (about 7-8 oz total), or egg noodles
12 - 1 cup baby spinach, packed
→ Garnishes
13 - 2 green onions, thinly sliced
14 - Soft-boiled eggs, 1 per serving (optional)
15 - Sriracha or chili oil, to taste (optional)
# Directions:
01 - Generously season beef chunks on all sides with salt and freshly ground black pepper, ensuring even coverage for maximum flavor penetration during the slow cooking process.
02 - Transfer seasoned beef to the slow cooker insert. Create an even layer at the bottom, then distribute sliced onion, minced garlic, and grated ginger evenly over the meat surface.
03 - In a measuring cup or bowl, whisk together beef broth, water, soy sauce, sesame oil, and brown sugar until sugar completely dissolves. Pour this mixture over the beef and aromatics in the slow cooker.
04 - Cover with lid and cook on LOW setting for 8 hours or HIGH setting for 4 hours. The beef is done when it shreds easily with a fork and reaches an internal temperature of 205°F for optimal tenderness.
05 - About 10 minutes before the beef finishes cooking, bring a large pot of salted water to boil. Cook ramen noodles according to package directions, typically 2-3 minutes for fresh noodles. Drain thoroughly and set aside.
06 - Remove the slow cooker lid. Using two forks, shred the beef directly in the cooking liquid, pulling apart the meat fibers. This allows the beef to absorb more of the flavorful broth.
07 - Stir the baby spinach into the hot broth mixture. Allow to cook for 2-3 minutes until spinach just wilts. Avoid overcooking to maintain vibrant color and texture.
08 - Divide cooked noodles evenly among serving bowls. Using a ladle, portion the shredded beef and hot broth over the noodles, ensuring each bowl receives both meat and vegetables.
09 - Top each bowl with sliced green onions and halved soft-boiled eggs if using. Serve immediately with Sriracha or chili oil on the side for guests to adjust spice level to preference.
