Ingredients
Scale
- 2 pounds beef chuck roast, trimmed and cut into chunks
- 1 inch fresh ginger root, peeled and minced
- 4 garlic cloves, minced
- ½ cup low-sodium soy sauce
- 4 cups beef broth
- 8 ounces fresh ramen noodles (avoid instant packets)
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Trim excess fat from the chuck roast and cut it into chunks for even cooking.
- In a skillet over medium heat, add a splash of oil and sauté minced ginger and garlic until fragrant.
- Transfer the sautéed mixture to a slow cooker along with beef chunks, soy sauce, and beef broth. Stir gently to combine.
- Cover and cook on low for 6 hours or high for 3 hours until the beef is fork-tender.
- Stir in the ramen noodles and let them cook in the broth for about 5 minutes until softened.
- Serve in bowls topped with sliced green onions and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 3g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 100mg