Prep the beef: Season beef cubes lightly with salt and pepper. For extra flavor, you can sear them in a skillet with a little oil before adding to the slow cooker (optional, but recommended).
Slow cook: In the slow cooker, add beef, beef broth, water, soy sauce, oyster sauce, Worcestershire sauce, brown sugar, vinegar, sesame oil, garlic, and ginger. Stir well.
Add veggies: Place carrots, bell pepper, mushrooms, and onion on top.
Cook: Cover and cook on Low 7–8 hours or High 4–5 hours, until beef is tender.
Add noodles: About 20–25 minutes before serving, add ramen noodles directly into the slow cooker. Stir occasionally until softened.
Serve: Ladle into bowls. Top with green onions, boiled eggs, sesame seeds, and fresh cilantro if desired.
👉 Tip: If you like a spicier ramen, add a spoonful of chili paste (like sambal oelek or gochujang) or sriracha while cooking.
Would you like me to also give you a creamy version of this ramen, similar to what you’d get at a ramen shop, with milk or coconut milk added at the end?
