Ingredients
Scale
- 1 lb beef stew meat
- 4 cups beef broth
- 2 packs ramen noodles
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 green onions, sliced
- 2 soft-boiled eggs
- Salt and pepper to taste
Instructions
- Place beef stew meat, garlic, soy sauce, sesame oil, salt, and pepper in the slow cooker. Cook on low for 6 hours.
- Remove beef, shred it, and return to the slow cooker with beef broth. Cook for an additional hour.
- Cook ramen noodles separately according to package instructions.
- Divide noodles into bowls, ladle hot broth and beef over noodles, and garnish with sliced green onions and halved soft-boiled eggs.
Notes
- Tip: For richer broth, add a splash of rice vinegar or chili oil.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 1350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg