Here’s what you’ll need to make Slow Cooker Beef Ramen
- Beef stew meat
- Salt and pepper
- Canola oil
- Produce: onion, garlic, fresh ginger, mushrooms, snow peas, green onions, cilantro
- Beef broth
- Soy sauce
- Sesame oil
- Fish sauce
- Ramen noodles
- Lime juice
- Chili oil, for garnish (optional)
Ingredients:
- 2 pounds stew meat
- 2 tablespoons canola oil
- 1 small onion, diced
- 4-6 cloves garlic, minced
- 1 tablespoon fresh chopped ginger
- 8 cups low-sodium beef broth
- 8 ounces mushrooms, sliced
- 1/4 cup soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 8 ounces snow peas
- 1 tablespoon lime juice
- 3-4 green onions, chopped
- 3-4 packages ramen noodles
- Fresh chopped cilantro, for garnish
- Chile oil, for garnish
Instructions:
- Season stew meat with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add stew meat, working in batches so as not to crowd the pan, and sear until well browned. Transfer to a lightly greased slow cooker.
- Add the onion, garlic, ginger, beef broth, mushrooms, soy sauce, fish sauce and sesame oil to the slow cooker with the beef. Cover and cook on low for 8 hours.
- About 30 minutes before serving, add the snow peas, lime juice and green onions to the slow cooker and stir to combine.
- Meanwhile, cook the Ramen noodles according to package directions. Place cooked noodles in individual bowls and ladle the soup over top. Garnish with chopped cilantro and a splash of chile oil, if desired.
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