Name: Slow Cooker Beef Raman
Cuisine: international_ingredients
Ingredients: Ground Beef; Carrots; Red Bell Pepper; Scallions; Garlic Cloves; Low-Sodium Soy Sauce; Brown Sugar; Chicken Stock; Raman Noodles; Sesame Seeds; Scallions

An image of Slow Cooker Beef Raman, captured from a three-quarter angle 10 feet away, including the dish and environmental elements, nicely arranged for a family setting on a picnic table outdoors. The entire contents of the dish are visible in a Chinese take-out food container, showcasing raman noodles topped with ground beef, carrots, and red bell peppers, sprinkled with sesame seeds and sliced scallions. The setting includes green grass and a clear blue sky in the background.

Transform humble raman into restaurant worthy comfort food.

Ingredients

Ground Beef: 1 Lbs
Carrots (Julienned): 1 Cup
Red Bell Pepper (Diced): 1 Each
Scallions (Sliced): 3 Each
Garlic Cloves (Minced): 3 Each
Low-Sodium Soy Sauce: 1/2 Cup
Brown Sugar: 2 TBSP
Chicken Stock: 1 Can
Raman Noodles: 2 Env
Sesame Seeds: 1 Oz
Scallions (Chopped): 1 Each

Instructions

For the Slow Cooker Beef Raman:
In a skillet, cook the ground beef until browned.
Add carrots, red bell pepper, scallions, and garlic to the slow cooker.
Pour in low-sodium soy sauce and brown sugar over the vegetables.
Add the browned ground beef to the slow cooker.
Pour in chicken stock and stir to combine all ingredients.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Cook the ramen noodles according to package instructions.
Serve the beef mixture over cooked ramen noodles.
Garnish with sesame seeds and chopped scallions before serving.

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