In a large skillet, heat over medium heat for about 5 minutes. Add the ground beef and cook until it’s no longer pink, stirring occasionally—this should take about 6-8 minutes. Once browned, drain any excess grease, then transfer the beef to your slow cooker.

Add the matchstick carrots, diced red bell pepper, and chopped scallions to the slow cooker with the beef. Gently stir to combine everything.

In a medium bowl, whisk together the minced garlic, low sodium soy sauce, brown sugar, and beef or chicken stock. Once mixed, pour the broth over the meat and vegetables in the slow cooker.

Cover the slow cooker and set it to LOW heat for 4-6 hours.

About 30 minutes before serving, break up the ramen noodles and stir them into the slow cooker.

Spoon the hearty beef ramen into bowls, garnishing with reserved scallions. If desired, sprinkle with sesame seeds.