Crock Pot Beef Ramen

 

• 1 pound ground beef I recommend sirloin (93/7)
• 1 cup matchstick carrots
• 1 medium red bell pepper sliced
• 2-3 large scallions roughly chopped
• 3 cloves garlic minced
• ½ cup low sodium soy sauce
• 2 Tablespoons brown sugar
• 14.25 ounces chicken stock or beef stock
• 2 packs ramen noodles
• sesame seeds optional
• scallions

• To a large skillet over medium heat, brown the beef until no longer pink. Drain any grease, if necessary. 
• Pour the cooked beef into the basin of a 6 quart slow cooker.
• To the slow cooker add the carrots, red bell pepper and scallions.
• In a medium bowl, whisk together the garlic, soy sauce, brown sugar and chicken stock.
• Pour the sauce into the slow cooker and stir to combine.
• Cover and cook on LOW for 4-6 hours.
• Approximately 30 minutes before serving, add the dry ramen noodles. [discard the seasoning packets, you only need the noodles.]
• Stir those around frequently to make sure they get all covered and cook evenly.
• When the noodles are tender, serve, topping with additional scallions and some sesame seeds.