Description
A comforting dish featuring rich beef flavors and hearty broth, perfect for busy days and family dinners.
Ingredients
- 2 lbs beef chuck, cut into chunks
- Salt and pepper to taste
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 4 cups beef broth
- 2 cups water
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- 8 oz ramen noodles
- 2 cups baby spinach
- Green onions, sliced (for garnish)
- Soft-boiled eggs (optional for garnish)
- Sriracha or chili oil (optional for serving)
Instructions
- Season the beef chuck chunks with salt and pepper.
- Add the beef to the slow cooker and layer with sliced onions, minced garlic, and grated ginger.
- Pour in the beef broth and water, then add soy sauce, sesame oil, and brown sugar. Stir gently to combine.
- Cover and set the slow cooker to low for 480 minutes or high for 240 minutes.
- Cook until the beef is tender and easily shredded.
- About 10 minutes before serving, cook the ramen noodles according to package instructions in a separate pot.
- Stir in the baby spinach into the slow cooker just before serving, allowing it to wilt slightly.
- Ladle the beef and broth over the cooked ramen noodles in bowls.
- Garnish with green onions and optional soft-boiled eggs. Drizzle with Sriracha or chili oil, if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to keep noodles moist.