Ingredients
Scale
- 1 lb (450g) beef stew meat
- 4 cups beef broth
- 2 packs ramen noodles
- 2 eggs, soft boiled
- 1 cup sliced green onions
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Optional: sliced mushrooms, bok choy, or corn
Instructions
- Place beef stew meat, garlic, soy sauce, and beef broth into the slow cooker. Cook on low for 6-8 hours until meat is tender.
- Remove beef, shred into chunks, and return to the slow cooker, keeping broth warm.
- Cook ramen noodles separately according to package instructions. Drain and set aside.
- Slice soft boiled eggs in half and prepare green onions for garnish.
- To serve, divide noodles into bowls, ladle hot broth and beef over noodles, and top with eggs and green onions.
Notes
- For extra flavor, sauté garlic before adding to the slow cooker.
- Eggs can be prepared ahead for quick assembly.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cook
- Cuisine: Asian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 1200 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg