Slow Cooker Beef Ramen – Easy Asian-Inspired Dinner
This Slow Cooker Beef Ramen is an easy, flavorful dinner made with savory ground beef, tender carrots, red bell pepper, and scallions in a rich garlic-soy broth. Brown sugar balances the salty soy sauce, creating a delicious sweet-and-savory sauce that coats the ramen noodles. With simple ingredients and minimal hands-on preparation, this comforting Asian-inspired meal is perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Ingredients
Ingredients
- 1 lb ground beef, preferably 93/7 sirloin
- 1 cup matchstick carrots
- 1 medium red bell pepper, sliced
- 2–3 large scallions, roughly chopped
- 3 cloves garlic, minced
- ½ cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 cups beef stock
- 2 packs ramen noodles, seasoning packets discarded
- Sesame seeds, optional, for topping
- Extra scallions, optional, for topping
Instructions
Instructions
- Brown the beef: In a skillet over medium-high heat, cook the ground beef until browned and no pink remains, breaking it into small crumbles. Drain excess fat if needed.
- Prepare the sauce: In a bowl, whisk together the low-sodium soy sauce, brown sugar, beef stock, and minced garlic.
- Fill the slow cooker: Transfer the browned beef to the slow cooker. Add the matchstick carrots, sliced red bell pepper, and chopped scallions. Pour the soy sauce mixture over the ingredients and stir to combine.
- Slow cook: Cover and cook on LOW for 3–4 hours or HIGH for 1½–2 hours, until the vegetables are tender and the flavors have blended. Avoid overcooking the vegetables.
- Cook the ramen: Near the end of the cooking time, prepare the ramen noodles according to the package directions, without the seasoning packets. Drain well.
- Combine: Stir the cooked noodles into the beef mixture. If the sauce is too thin, leave the lid off for a few minutes and stir gently. If it is too thick, add a small splash of warm beef stock.
- Check and season: Ensure the ground beef has reached an internal temperature of 160°F (71°C). Taste the sauce before adding any extra salt, since soy sauce is already salty.
- Garnish and serve: Divide into bowls and top with sesame seeds and extra scallions, if desired. Serve immediately for the best noodle texture.
Notes
Notes
- Brown the beef first: This improves flavor and lets you drain excess fat before adding the beef to the slow cooker.
- Noodles: Cook ramen separately and add it just before serving so it doesn’t absorb too much broth or become overly soft.
- Adjust the sweetness: Reduce the brown sugar to 1 tablespoon if you prefer a less-sweet sauce.
- Vegetables: Add the bell pepper later in cooking if you prefer it firmer.
- Soy sauce: Low-sodium soy sauce is recommended, but the dish can still be salty. Taste before adding extra salt.
- Storage: Refrigerate leftovers in an airtight container within 2 hours and use within 3–4 days. Store noodles separately when possible and reheat thoroughly.
- Gluten note: Standard ramen noodles and soy sauce usually contain wheat. Use verified gluten-free noodles and tamari if you need a gluten-free version.
- Nutrition: Values are estimates per serving and will vary by brand of noodles, soy sauce, and beef stock.