Step 1

To a large skillet over medium heat, brown the beef until no longer pink. Drain any grease, if necessary.

Step 2

Pour the cooked beef into the basin of a 6 quart slow cooker.

Step 3

To the slow cooker add the carrots, red bell pepper and scallions.

Step 4

In a medium bowl, whisk together the garlic, soy sauce, brown sugar and chicken stock.

Step 5

Pour the sauce into the slow cooker and stir to combine.

Step 6

Cover and cook on LOW for 4-6 hours.

Step 7

Approximately 30 minutes before serving, add the dry ramen noodles. [discard the seasoning packets, you only need the noodles.]

Step 8

Stir those around frequently to make sure they get all covered and cook evenly.

Step 9

When the noodles are tender, serve, topping with additional scallions and some sesame seeds.