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

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

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

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

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

Cover and cook on LOW for 4-6 hours.

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

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

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