Belton’s Crockpot Beef Ramen

Back in my college days at Ole Miss I ate a lot of ramen and always experimented by adding things to it like beef, chicken, veggies, & etc. Checkout this Crockpot Beef Ramen.

DIRECTIONS FOR CROCKPOT BEEF RAMEN:

-In a large skillet over medium heat, brown the beef and break apart until no longer pink. Drain off any grease, and add into the crockpot.
-Also add in the carrots, red bell pepper and scallions to the crockpot.
-In a bowl, whisk together the garlic, soy sauce, brown sugar and beef stock.
-Pour the sauce into crockpot and stir to combine.

-Cover and cook on LOW for 4-6 hours or if you’re really hungry, on HIGH for 2-3 hrs.
-Approximately 30 minutes before serving, add the dry ramen noodles. [discard the seasoning packets, you only need the noodles.]
-Stir noodles around frequently to make sure they get all covered and cook evenly.

-When the noodles are tender, it’s time to dish up. Guess what, it’s eatin time!!!

I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.

INGREDIENTS FOR CROCKPOT BEEF RAMEN:

-1 lb lean ground beef

-1 cup carrots, matchstick or shredded

-1 medium red bell pepper, sliced

-2-3 large scallions roughly chopped

-5 cloves garlic, minced

-½ cup low sodium soy sauce

-2 tbsp brown sugar

-2 cups chicken or beef stock

-2 packs ramen noodles