Serves 2
Directions
- 1Cut 2 lbs chuck roast into chunks and season with 1/2 tsp black pepper and 1/4 tsp salt.
- 2Heat 1 tbsp oil in a skillet and sear the beef for 1–2 minutes per side.
- 3Add the beef to your Crockpot along with 1/2 cup soy sauce, 1/2 cup beef broth, 1/3 cup brown sugar, 1/4 cup hoisin sauce, 1 tbsp minced garlic, 1 tsp ground ginger, 1 tbsp sesame oil, 1 tbsp sriracha, and 2 cups shredded carrots.
- 4Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is fall-apart tender.
- 5Break the beef into bite-size pieces with two forks.
- 6Mix 2 tbsp cornstarch with 2 tbsp cold water and stir it into the Crockpot. Cover and cook on HIGH for another 10–15 minutes to thicken the sauce.
- 7Add 2-3 packages of ramen. Push the noodles into the sauce, cover, and cook another 10–15 minutes, stirring halfway through. Add an extra 1/4–1/2 cup beef broth if needed.
- 8Toss everything together and finish with sliced green onions, sesame seeds, and chili crisp or chili oil.
Ingredients
- 2 lbs chuck roast, cut into 1 1/2–2-inch chunks
- 1 tbsp avocado or vegetable oil
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/2 cup low-sodium soy sauce
- 1/2 cup beef broth
- 1/3 cup packed brown sugar
- 1/4 cup hoisin sauce
- 1 tbsp minced garlic
- 1 tsp ground ginger
- 1 tbsp sesame oil
- 1 tbsp sriracha (optional)
- 2 cups shredded carrots
- 2 tbsp cornstarch
- 2 tbsp cold water
- 2-3 packages ramen noodles, seasoning packets discarded
- 3–4 whole green onions, sliced
- 1 tbsp sesame seeds
- chili crisp or chili oil (optional)
Equipment
skilletCrockpottwo forks
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