Name: Slow Cooker Beef and Broccoli Ramen
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Ingredients: 1 pound beef (flank steak or sirloin), thinly sliced across the grain (Flank steak or sirloin recommended for flavor.); 2 cups broccoli florets (fresh or frozen) (Frozen broccoli can be used; add a few minutes less of cook time if it's precooked.); 4 cups beef broth (or substitute chicken broth for a lighter flavor); 3 packages ramen noodles — discard the seasoning packets; 1/4 cup soy sauce (use low-sodium if preferred) (For gluten-free, use tamari.); 1/4 cup oyster sauce (or hoisin for a different sweet-savory note) (For gluten-free, use gluten-free oyster sauce.); 2 tablespoons cornstarch (Mix into a small amount of cold broth before adding to avoid clumps.); 2 tablespoons sugar (brown sugar works well); 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced (or 1/2 tsp ground ginger); 1 tablespoon sesame oil; to taste green onions, sliced (For garnish.)

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I first made this slow cooker beef and broccoli ramen on a rainy weeknight when I wanted something cozy, hands-off, and big on umami. It’s essentially a hybrid of classic beef-and-broccoli and a comforting bowl of ramen: tender slow-braised beef, bright broccoli, and slurpable noodles all in a savory, slightly glossy broth. It’s perfect when you want a no-fuss family dinner that still feels restaurant-worthy. If you like slow-cooked beef noodle bowls, you might also enjoy this slow cooker beef ramen for a slightly different spin.

Why you’ll love this dish

This recipe gives you three major wins: deep flavor from long, low cooking; a hands-off slow cooker that frees up evening time; and a bowl that’s both filling and customizable. It stretches one pound of beef into multiple servings with a broth that tastes richer than the sum of its parts thanks to oyster sauce and a touch of sugar. Kids usually enjoy the mild, savory profile, while adults can add chili oil or Sriracha at the table.

"Comfort in a crockpot — the beef shredded like butter and the broth soaked into the noodles perfectly. One of our new weeknight staples."

It’s also budget-friendly compared with takeout and works well for meal prep. If you want a heartier stew-like version, check the slow cooker beef and potato curry for inspiration: slow cooker beef and potato curry.

The cooking process explained

Quick overview so you know what to expect: slice and layer the beef with aromatics and sauces in the slow cooker, add broccoli and broth, then let it braise slowly until the beef is tender. You’ll thicken the sauce slightly with cornstarch already mixed in, then add ramen at the end so the noodles stay pleasantly tender instead of gluey. Total hands-on time: about 15–20 minutes. Cook time: 3–7 hours depending on setting.

Gather these items

Key ingredients

1 pound beef (flank steak or sirloin), thinly sliced across the grain
2 cups broccoli florets (fresh or frozen)
4 cups beef broth (or substitute chicken broth for a lighter flavor)
3 packages ramen noodles — discard the seasoning packets
1/4 cup soy sauce (use low-sodium if preferred)
1/4 cup oyster sauce (or hoisin for a different sweet-savory note)
2 tablespoons cornstarch
2 tablespoons sugar (brown sugar works well)
2 cloves garlic, minced
1 teaspoon fresh ginger, minced (or 1/2 tsp ground ginger)
1 tablespoon sesame oil
Green onions, sliced, for garnish

Notes/substitutions inline:

For gluten-free, use tamari in place of soy sauce and gluten-free oyster sauce, and swap ramen for rice noodles added at the end.
If you prefer more veg, add sliced carrots or snap peas with the broccoli.
Frozen broccoli can be used; add a few minutes less of cook time if it’s precooked.

Step-by-step instructions

Prep the beef: slice the steak thinly across the grain. Thinner slices become tender and easy to bite after slow cooking.
Combine in the slow cooker: add the beef, broccoli florets, beef broth, soy sauce, oyster sauce, cornstarch, sugar, minced garlic, minced ginger, and sesame oil. Stir to distribute the cornstarch evenly — this helps thicken the sauce as it cooks.
Cook low and slow: cover and cook on low for 6–7 hours or on high for 3–4 hours. The goal is fork-tender beef.
Add noodles near the end: about 30 minutes before serving, gently stir in the ramen noodles. Break them into large chunks if you prefer shorter strands.
Finish cooking: cook for the remaining time until the noodles are tender but not mushy — roughly 20–30 minutes depending on the noodle brand.
Serve: ladle into bowls and garnish with sliced green onions. Add sesame seeds or a drizzle of chili oil if you like.

Best ways to enjoy it

Serve the bowls straight from the slow cooker with a few optional accoutrements:

Toppings: extra sliced green onion, toasted sesame seeds, a soft-boiled egg, or thin cucumber ribbons for crunch.
Sides: quick kimchi or pickled cucumbers to cut the richness, or a simple side salad with rice vinegar dressing.
Beverage pairings: a crisp lager, jasmine tea, or a light-bodied red wine.
For plated presentation, nestle the noodles in the bowl first, then spoon beef and broccoli with plenty of broth over the top so the noodles stay visible for a picture-perfect, slurp-ready bowl.

Storage and reheating tips

Refrigerator: Cool quickly and store in an airtight container up to 3–4 days. Because noodles soak up liquid, keep broth and solids together for short-term storage.
Reheating: Reheat gently on the stovetop over medium-low, adding a splash of water or broth to loosen the sauce. Microwaving works too — stir every 45–60 seconds to heat evenly.
Freezing: Freeze the beef-and-broccoli broth (without noodles) up to 3 months. Thaw overnight in the fridge and reheat, then cook fresh noodles just before serving.
Food safety tip: refrigerate within two hours of cooking and reheat to 165°F (74°C) for safe consumption.

Pro chef tips

Slice across the grain: cutting the beef against the grain yields a more tender bite after slow cooking.
Pre-sear only if you want extra flavor: a quick sear of the beef in a hot pan beforehand adds Maillard flavor, but it’s optional since long braising builds plenty of taste.
Dissolve cornstarch first: mix cornstarch into a small amount of cold broth or water before adding to avoid clumps.
Add noodles late: adding ramen too early results in mushy noodles. Add them 20–30 minutes before serving.
Customize spice: stir in chili-garlic sauce or toasted chili oil when serving to let everyone control heat.
For more slow-cooker beef ideas and inspiration, try this slow cooker beef stew and dumplings recipe: slow cooker beef stew and dumplings.

Recipe variations

Spicy Sriracha Beef & Broccoli Ramen: add 1–2 tbsp Sriracha to the broth and a splash of rice vinegar for tang.
Vegetarian version: swap beef with extra-firm tofu (press and pan-sear first) and use vegetable broth; replace oyster sauce with mushroom-flavored vegetarian oyster sauce.
Noodle swaps: use udon for thicker chew, or rice vermicelli for a gluten-free option (add rice noodles in the last 8–10 minutes).
One-pot rice option: skip the ramen and serve the beef, broccoli, and sauce over steamed jasmine or brown rice instead for a less noodle-forward dish.

Your questions answered

Q: Can I use frozen broccoli?
A: Yes. If using frozen broccoli, add it at the same time as fresh — it will break down slightly more. If the frozen florets are pre-cooked, add them later to avoid turning them mushy.

Q: Will the noodles get soggy if left in the slow cooker?
A: Ramen will soften and absorb liquid over time. Add noodles in the last 20–30 minutes and serve promptly. For leftovers, store noodles separately when possible and reheat with fresh noodles cooked just before serving.

Q: What cuts of beef work best?
A: Flank steak and sirloin are recommended for their flavor and relatively quick tenderizing. Chuck roast works too but requires longer cooking and may shred more. Always slice against the grain for tenderness.

Q: Can I double the recipe?
A: Yes. Make sure your slow cooker is not more than two-thirds full so everything cooks evenly. You may need slightly more broth to maintain liquid levels if you add extra vegetables.

Q: Is there a gluten-free version?
A: Replace soy sauce with tamari and use a gluten-free oyster sauce substitute or a mushroom-based stir-fry sauce. Swap ramen for rice noodles.

Conclusion

This slow cooker beef and broccoli ramen is a cozy, hands-off meal that delivers big flavor from simple pantry ingredients. For another take on this comforting combo and to compare methods, see this detailed version at Slow Cooker Beef and Broccoli Ramen Recipe – Simply Stacie. If you want a slightly different approach with more step-by-step photos and tips, you can also read the Crock Pot version at Crock Pot Beef and Broccoli Ramen – Smells Like Home. Give it a try on a busy weeknight — the slow cooker does the heavy lifting and you get bowls of cozy, savory satisfaction.