Crock Pot Mondays – Beef Ramen

Ingredients

• 1 pound beef strips
• 1 tablespoon sesame oil
• 1 cup carrots, cut like matchsticks
• 1 red bell pepper, sliced
• 2-3 green onions, roughly chopped
• 3 garlic cloves, minced
• 1-inch piece of fresh ginger root
• 1/2 cup low-sodium soy sauce
• 1/2 cup brown sugar
• 2 tablespoons white miso paste
• 1 3/4 cups beef stock
• 2 packets dry ramen noodles

For Serving

• Sesame seeds (for garnish)
• Eggs for soft-boiling

Directions

1. Add sesame oil to a hot skillet. Add beef and brown over medium-high heat. Once the beef has browned, add garlic and cook for another two minutes.
2. Transfer browned beef and garlic to a six-quart slow cooker. Add the carrots, sliced bell pepper, ginger, and chopped green onions.
3. Mix the soy sauce, brown sugar, miso, and beef stock in a small bowl, then pour it over the beef mixture. Stir to combine.
4. Cook on low for 4-6 hours.
5. Thirty minutes before the end of cooking time, remove the ginger root and add two packages of dry ramen noodles, making sure they are covered.
6. Cook on low for another 30 minutes, or until the noodles have softened. Stir, then portion into bowls.
7. Serve with sesame seeds and soft-boiled egg.