Slow Cooker Curry Beef Ramen 🍜

An easy ramen recipe that can be thrown in the slow cooker in the morning then finished when you get home. Perfect for chilly evenings after school sport and late nights.

Time: 6 hours
Serves: 4

Ingredients:

• 4-500 g beef chuck steak or gravy beef
• 2 tablespoons flour
• 2 teaspoons Spicecraft Pimped Pepper
• 2 teaspoons olive oil
• 4 cups chicken stock
• 350ml coconut milk
• 2 teaspoons soy sauce
• 1 tablespoon brown sugar
• 2 tablespoons red curry paste (more or less to taste)
• 2-3 heads baby Bok Choi/Pak Choi/Spinach/Silverbeet
• 3 packets dried ramen noodles, flavouring packets discarded
• 4 soft boiled eggs (cook eggs at a simmer for 4 mins soft boiled, 5 medium, 6 hard boiled)

Method:

1. Place flour and Pimped Pepper into a small bowl and combine. Cube the beef pieces and coat in the flour.

2. Heat the oil over a medium-high heat then brown the beef on all sides.

3. Place the beef into the slow cooker and cover with the stock, coconut milk, soy sauce. Brown sugar and curry paste. Stir to combine then cook on high for 4 hours or low for 6 hours.

4. Add noodles and chosen vegetables then cook a further 15 minutes until tender.

5. Serve the noodles with beef, vegetables and plenty of broth. Top with a halved boiled egg, spring onions, fresh basil and chosen sauces/toppings. Season with more Pimped Pepper and dig in.