Slow Cooker Beef and Broccoli Ramen

Every Wednesday I make a slow cooker meal.  Something I can just throw together in the morning and forget about for the rest of the day.  Wednesday’s are my busy day because I take L to swimming lessons about 25 minutes away.  And when I get home, I’d like to have dinner already ready so we can eat, do homework and get the kids to bed at a decent hour.

I’m going to admit to something…I bought an Instant Pot.  I don’t use it as much as I thought because I tend to rely on my slow cooker.  Now I know I could use the Instant Pot as a slow cooker, instead of my slow cooker, but I haven’t reached that point of efficiency with my kitchen appliances yet.  Plus, I’ve had my slow cooker since 2002, which means it’s 16 years old and it’s been places with me.  You can’t just throw away a kitchen appliance like that.  It’s kind of like a relationship.  LOL.

Anyways, the other day I threw together a slow cooker beef and broccoli ramen dish.  I didn’t add the broccoli or the ramen until the end because I didn’t want mushy, overcooked broccoli or mushy noodles.  If you were around to watch the broccoli and noodles, you could probably throw them in uncooked and just serve when everything was cooked perfectly.  But I wasn’t going to be around until I was ready to serve, so I had no way to watch the meal and serve when ready.

Add the onion, sliced flank steak, minced garlic, ginger, soy sauce, sesame oil, and rice vinegar into the bottom of a slow cooker.

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Cook on low for 6-8 hours.

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Meanwhile, steam broccoli.  I actually cooked mine in the microwave with a little water, but you can do this on the stovetop in a pot with a little bit of water.

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Then add the cooked broccoli to the beef mixture.  You could serve this as-is over rice if you wanted.

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Then I added cooked brown rice ramen noodles.

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Mix well to combine.

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Serve and enjoy!

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Recipe:
2 lbs beef flank steak, thinly sliced
1 yellow onion, sliced
1/2 cup soy sauce
1/4 cup sesame oil
2 Tablespoons rice vinegar
6 garlic cloves, minced
1 Tablespoon fresh ginger, grated
2 cups broccoli florets
1 lb brown rice ramen noodles, cooked

In the bottom of a slow cooker, place onion, steak, soy sauce, sesame oil, rice vinegar, garlic and ginger.  Cover and cook on low for 6-8 hours.  Meanwhile, steam broccoli in a little bit of water in a saucepan on the stove (or in the microwave).  Add the cooked broccoli and ramen to the steak.  Mix well.

Serve and enjoy!

Caroline