This easy to make slow cooker recipe is perfect for a fall dinner. Ground beef is browned in a skillet, then placed in a slow cooker. Then carrots and green onions are added to the pot with a mixture of garlic, soy sauce, brown sugar and beef stock. Next the meat, vegetables and sauce cook for several hours. Dry ramen noodles are added to the slow cooker and cooked until the noodles are done. Then the finished dinner is served with green onions and sesame seeds.
Course
Entree
Prep Time20minutes
Cook Time6hours
Servings8people
Ingredients
2lbground beef
2cupmatchstick carrots
2medium red bell peppersliced
4 to 6large scallionsroughly chopped
6clovesgarlicminced
1cuplow sodium soy sauce
4tbspbrown sugar
28.5ozchicken or beef stock
4packs ramen noodles
Sesame seeds
Green onionschopped
Instructions
In a large skillet over medium heat, brown the beef until no longer pink. Drain any grease, if necessary.
Pour the cooked beef into the basin of a 6 quart slow cooker.
Add the carrots, pepper and scallions to the slow cooker.
In a medium bowl, whisk together the garlic, soy sauce, brown sugar and stock.
Pour the sauce into the slow cooker and stir to combine.
Cover and cook on LOW for 4 to 6 hours.
Approximately 30 minutes before serving, add the dry ramen noodles (discard the seasoning or same for another recipe).
Stir the noodles around frequently to make sure they get all covered and cook evenly.
When the noodles are tender, serve, topping with additional scallions and sesame seeds.
Recipe Notes
Sliced mushrooms can be substituted for the red pepper.