Ingredients
Scale
- 1 lb beef stew meat, sliced
- 4 cups beef broth
- 2 packs ramen noodles
- 2 eggs
- 1 cup sliced green onions
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and pepper to taste
Instructions
- Place beef slices into the slow cooker with beef broth, garlic, soy sauce, sesame oil, salt, and pepper.
- Cook on low for 6 hours until beef is tender.
- In a separate pot, boil eggs for 7 minutes, then peel and halve.
- Cook ramen noodles according to package instructions, drain.
- Remove beef from slow cooker, shred if desired.
- Divide noodles into bowls, ladle hot broth and beef over, top with eggs and green onions.
Notes
- For added flavor, include mushrooms, spinach, or bean sprouts.
- Use low sodium soy sauce for a healthier option.
- Make ahead and store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 1500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg