Ingredients

The following ingredients have 8 Servings
  • 2 pounds stew meat
  • 2 tablespoons canola oil
  • 1 small onion, diced
  • 4-6 cloves garlic, minced
  • 1 tablespoon fresh chopped ginger
  • 8 cups low-sodium beef broth
  • 8 ounces mushrooms, sliced
  • 1/4 cup soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons sesame oil
  • 8 ounces snow peas
  • 1 tablespoon lime juice
  • 3-4 green onions, chopped
  • 3-4 packages ramen noodles
  • Fresh chopped cilantro, for garnish
  • Chile oil, for garnish

Instruction

  • Season stew meat with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add stew meat, working in batches so as not to crowd the pan, and sear until well browned. Transfer to a lightly greased slow cooker.
  • Add the onion, garlic, ginger, beef broth, mushrooms, soy sauce, fish sauce and sesame oil to the slow cooker with the beef. Cover and cook on low for 8 hours.
  • About 30 minutes before serving, add the snow peas, lime juice and green onions to the slow cooker and stir to combine.
  • Meanwhile, cook the Ramen noodles according to package directions. Place cooked noodles in individual bowls and ladle the soup over top. Garnish with chopped cilantro and a splash of chile oil, if desired.