Slow Cooker Beef and Broccoli Ramen
A cozy, hands-off meal that combines slow-braised beef, bright broccoli, and ramen noodles in a savory broth.
Ingredients
Main 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
Sauces and Seasoning
- 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
Garnish
- to taste green onions, sliced For garnish.
Instructions
Preparation
- Slice the steak thinly across the grain.
- 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.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until the beef is fork-tender.
- About 30 minutes before serving, gently stir in the ramen noodles, breaking them into large chunks if preferred.
- Cook for the remaining time until the noodles are tender but not mushy, roughly 20–30 minutes depending on the noodle brand.
Serving
- Ladle into bowls and garnish with sliced green onions.
- Add sesame seeds or a drizzle of chili oil if desired.
Notes
Best enjoyed with toppings like extra sliced green onion, toasted sesame seeds, or a soft-boiled egg. For sides, consider kimchi or a simple side salad.