Ingredients

Scale

Gathering ingredients for this dish is as easy as a stroll down memory lane, recalling the simple yet magical transformations my mom would create. Here’s what you’ll need:

2 pounds beef chuck roast, cut into 2-inch pieces
4 cups beef broth
1/4 cup soy sauce
2 tablespoons fish sauce
1 tablespoon sesame oil
1 tablespoon grated ginger
4 cloves garlic, minced
1 tablespoon brown sugar
2 packs of instant ramen noodles (discard the seasoning packets)
1 cup sliced mushrooms
2 cups baby spinach
Salt and pepper to taste
Green onions and sesame seeds for garnish

Feel free to substitute beef with chicken if that’s what you prefer, or add more veggies like bok choy and carrots for added nutrition.

Instructions

Let’s get cooking! This recipe is all about easy steps and maximum flavor:

In your slow cooker, combine beef broth, soy sauce, fish sauce, sesame oil, ginger, garlic, and brown sugar. Stir well to combine.
Add the beef pieces to the mixture, ensuring they are well coated. Season with salt and pepper.
Set the slow cooker to low and cook for 7-8 hours, or until the beef is tender and falls apart easily.
About 30 minutes before serving, add the mushrooms and ramen noodles to the slow cooker. Stir to ensure the noodles are submerged in the broth.
Just before serving, stir in the baby spinach and let it wilt in the hot broth.
Serve hot, garnished with green onions and sesame seeds.

Pro tip: If you’re short on time, you can cook on high for 4-5 hours, but the longer, slower method yields the most tender beef.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International

Keywords: Beef ramen slow cooker, recipe, cooking, food