Photographer: Cath Muscat. Stylist: Kate Brown. Photochefs: Rebecca Lyall, Kerrie Worner.
Who knew you could cook a beef ramen in the slow cooker? We did! With soft shiitake mushrooms, browned, juicy beef and a rich broth, this slow cooker beef ramen recipe is the ultimate winter warmer.
We recommend browning the chuck steak first. See our Test Kitchen tips below the recipe for how.
This recipe is from our cookbook The Year Round Slow Cooker, available wherever good books are sold, RRP $39.99.
Ingredients
Method
To make the spice pouch, combine ingredients in a square of muslin cloth; pull corners together and tie with string to secure.
Heat sesame oil in a large frying pan over high heat. Cook chuck steak in batches for 4-5 minutes or until browned.
Place the spice pouch, garlic, stock, soy sauce, onion, shiitake mushrooms and ½ cup (125ml) water in a 3.7-litre (15-cup) slow cooker; stir to combine. Add the chuck steak. Cook, covered, on LOW for 4 hours or HIGH for 2½ hours, or until chuck steak can be shredded with a fork.
Remove the spice pouch from the cooker and discard. Using a slotted spoon, transfer chuck steak to a medium bowl. Using two forks, coarsely shred meat. Stir shredded chuck steak into the cooking liquid. Stir in chopped coriander stems and the juice from 1 lime. Cut the remaining lime into wedges.
Cook noodles following packet directions. Add snow peas to noodles for the last minute of cooking time; drain.
To serve, divide noodles and snow peas among bowls; ladle over broth, chuck steak and shiitake mushrooms. Top beef ramen with sliced radishes and coriander leaves. Serve with lime wedges.
Why brown the beef first for this ramen?
For meat-based slow cooker recipes it is important to brown the meat first, as it enhances the flavour and gives a beautiful rich colour. Do this in a preheated, oiled, large frying pan, adding the meat in batches and turning it so that the browns evenly. Make sure there is enough oil in the pan so the meat caramelises rather than scorches. Be sure to maintain the heat during browning; if the pan is not hot enough the meat will stew rather than brown.
If you’re pushed for time, brown the meat or vegetables the night before. Once everything is browned, put in a sealable container along with any juices and refrigerate until the next day.
Find more beef cooking tips and recipes here.
Can I freeze the ramen?
Yes, beef ramen is suitable to freeze at the end of step 4.
