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Slow Cooker Curry Ramen with Beef

a bowl of slow cooker curry beef ramen topped with soft boiled eggs with a spoon and chopsticks
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  6 hrs 45 min

Ingredients

  • 1 (2½- to 3-pound) chuck roast, fat trimmed, cut into 3-inch pieces
  • 2 teaspoons kosher salt
  • 1 tablespoon vegetable oil
  • 6 cups chicken stock
  • 1 (12.5-ounce) can coconut milk, shaken
  • 1 tablespoon red curry paste, plus more to taste
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1 tablespoon grated ginger
  • 2 garlic cloves, grated
  • 1½ tablespoons soy sauce
  • 1½ tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 3 heads baby bok choy, halved
  • 4 ounces shiitake mushrooms, sliced
  • ¼ cup sliced green onions, plus more for serving
  • 2 (4-ounce) packages dried ramen noodles
  • 6 soft boiled eggs, halved, for serving
  • Toasted sesame seeds, for serving

Method

  1. Season the beef all over with the salt. Heat the oil in a large skillet over high heat. Once the oil is glistening, working in batches, add the beef and cook until browned on all sides, about 15 minutes total.

  2. Meanwhile, in a slow cooker, whisk together the stock, coconut milk, red curry paste, lime juice, ginger, garlic, soy sauce, fish sauce, and brown sugar. Transfer the beef to the slow cooker. Cover and cook on high for 6 hours on low for 8 hours, until the beef is very tender.

  3. Using tongs, transfer the beef to a plate or cutting board and shred it using two forks, discarding any large pieces of fat.

  4. Add the bok choy, mushrooms, and green onions to the slow cooker. Cover and cook on high for 15 minutes, or until the bok choy is nearly tender. Add the ramen and shredded beef, cover and cook until the ramen is tender, about 15 minutes.

  5. Divide ramen between six bowls and top each with a soft boiled egg and green onions before serving.


Make in the Instant Pot

  1. Set the Instant Pot on the ‘Sauté’.

  2. Season the beef all over with salt. Heat the oil in the Instant Pot. Once the oil is glistening, working in batches, add beef and cook until browned on all sides, about 15 minutes total. Transfer the beef to a plate.

  3. Discard the fat in the Instant Pot before adding the stock, coconut milk, red curry paste, lime juice, ginger, garlic, soy sauce, fish sauce and brown sugar. Whisk to combine. Transfer the beef back to the Instant pot, submerging it into the liquid.

  4. Secure the lid and set to ‘Pressure Cook’ for 35 minutes. Allow the steam to naturally release for 10 minutes, before manually releasing the remaining steam.

  5. Using tongs, transfer the beef to a plate or cutting board and shred it using two forks, discarding any large pieces of fat.

  6. Set the Instant Pot to ‘Sauté’, add the bok choy, mushrooms and green onions. Let simmer for about 3-5 minutes or until the bok choy is nearly tender.

  7. Add the shredded beef and bring to a boil. Add the ramen and cook until tender, about 5 minutes.

  8. Divide ramen between six bowls and top each with a soft boiled egg and green onions before serving.