Ingredients
Scale
- 1 pound ground beef
- 1 Tablespoon oil
- 3 Tablespoons hoisin sauce
- 1 Tablespoon low sodium soy sauce
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon honey
- 3 cups low sodium beef stock, divided
- 2 teaspoons sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 2 cloves garlic, minced
- 1 small onion, diced (about 3/4 cup)
- 1 bell pepper, sliced
- 1/2 cup matchstick-cut carrots
- 9 ounces ramen noodles (3 packages)
- 8 ounce bag snap peas, roughly chopped
- Sesame seeds for garnish
- 2–3 green onions, sliced for garnish
Instructions
- Sauté ground beef in a pan until browned, then drain excess grease.
- Whisk together hoisin sauce, soy sauce, apple cider vinegar, honey, and 2 cups of beef stock, then mix in sesame oil and spices.
- Pour sauce into slow cooker and add garlic, onion, bell pepper, and carrots.
- Add cooked ground beef and mix all ingredients gently.
- Set slow cooker on high for 2 hours or low for 4 hours.
- About 15 minutes before done, add ramen noodles to the cooker.
- Once cooked, add reserved beef broth and snap peas, then garnish with sesame seeds and green onions.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For flavor variations, consider using shredded chicken or pork.
Add more red pepper flakes for extra spice or vegetables like broccoli for added nutrition.
Store leftovers in an airtight container for up to 3 days; reheat gently with extra broth.
- Prep Time: 10 minutes
- Cook Time: 2-4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Calories: 450
- Sugar: 6
- Sodium: 700
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
- Cholesterol: 85