Ingredients
- 2 lbs beef chuck or brisket
- 4 cups beef broth
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 8 oz ramen noodles
- 4 soft-boiled eggs
- Fresh greens (like baby spinach or bok choy)
- Crisp vegetables (like sliced radishes or carrots)
- Green onions, sliced
Instructions
- Trim any large fat caps from the beef if desired.
- Add the beef, broth, soy sauce, sesame oil, garlic, and ginger to the slow cooker.
- Cook on low for 6–8 hours until the meat shreds easily.
- Remove the beef, shred it, and return it to the broth.
- Boil the ramen noodles in a separate pot according to the package directions.
- Serve by placing noodles in bowls, ladling the beef and broth over the noodles.
- Top with soft-boiled egg, fresh greens, vegetables, and sliced green onions.
Notes
For a gluten-free version, use gluten-free soy sauce and rice noodles. This dish is perfect for meal prep and can be customized with different toppings.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Beef