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Step one: Put the beef chuck roast in the slow cooker.
Stir the beef stock, ginger, garlic, oyster sauce, brown sugar, sesame oil, and chili flakes (if used) in a basin. Add the soy sauce and oyster sauce and stir to combine. Once the meat is in the slow cooker, pour the mixture over it.
Third, put the green onion whites in the slow cooker. To make the meat tender, cover and simmer for 6-8 hours on low heat or 3-4 hours on high heat.
4. Place the red bell pepper and julienned carrots in the slow cooker about 30 minutes before to dinner. Gently mix.
5. In a separate pot, cook the ramen noodles for the recommended amount of time (often 3–4 minutes in boiling water) and drain.
6. Add the cooked ramen noodles and toss until the meat is done and the veggies are soft.
Garnish the hot beef ramen with fresh herbs, sesame seeds, and the green bits of the onion. 7.
For a vegetarian version of this recipe, try using tofu or mushrooms in place of the beef and veggie broth for the beef broth.
You may save time in the slow cooker by chopping the vegetables and meat ahead of time if you’re into meal preparing.
– Get creative with the toppings! For a change of pace, try topping it with bean sprouts, soft-boiled eggs, or bamboo stalks.
Reheating the noodles in their own broth prevents them from becoming too mushy in leftovers.
The result is this beef ramen, my friends, that will effortlessly add a touch of heritage to your dining table. Just focus on the things that really matter to you and your slow cooker will take care of the rest. Indulge in this delightful dish!