Crock Pot Beef and Broccoli Ramen is the type of weeknight meal that will not only make eating at home easier but it’s also one you’re going to want to keep in your regular rotation. Loaded up with punchy flavors like garlic and ginger, I took a classic beef and broccoli recipe to another level with chewy ramen noodles.
By leaps and bounds, Beef and Broccoli is one of our absolute favorite meals to order from our local Chinese food restaurant. And truthfully, up until the past few years, I was a chicken-only type of gal when it came to ordering Chinese take-out.
I mean, how could you go wrong with a scoop or two of sticky and crunchy General Tso’s chicken over a pile of pork fried rice??
Beef and broccoli wasn’t really on my radar until Riley started to love eating steak in all forms. And since then, we’ve gone all in! I guess it was finally time to come up with a homemade beef and broccoli recipe!
I went in the direction of crockpot beef and broccoli because I’m always in need of fast meals to get on the dinner table at night. As a solo parent, doing all the things – yes, even for 1 child – is A LOT to manage.
Here’s the basic shopping list for this crockpot recipe! Try not to be intimidated by the length of the list.
You’ll likely have many of the ingredients already in your pantry and fridge. Be sure to scroll down to the recipe card for the full ingredient list!
- Vegetable oil
- Boneless chuck roast
- Aromatics: fresh garlic and fresh ginger
- Low-sodium soy sauce
- Toasted sesame oil
- Light brown sugar
- Carrots – matchstick size, either cut or purchased this way
- Scallions or green onions
- Low-sodium beef stock or broth
- Dry ramen packages – the really cheap ones are perfect here
- Toasted sesame seeds
How to Make Crock Pot Beef and Broccoli
STEP 1: Brown thin slices of the beef in vegetable oil.
STEP 2: Whisk the aromatics, soy sauce, sesame oil, and brown sugar together into a sauce a small bowl.
STEP 3: Add the beef, sauce, carrots, some of the scallions, and beef broth/stock to a 6- or 8-quart crock pot. Set the timer for 5 hours on LOW.
STEP 4: Make a slurry by whisking the cornstarch and water together. Stir the slurry and broccoli florets into the crock pot. Nestle the dry ramen noodles into the whole mixture until they are covered.
STEP 5: Set the timer for another 30 minutes on LOW. Mix the noodles into the beef, broccoli, and sauce. Serve it up with the extra scallions and toasted sesame seeds on top!
Want to Skip the Noodles?
You can definitely skip the noodles here!
However, because the noodles release some starch into the sauce while they cook, they actually help to thicken the sauce.
If you’re going to skip the ramen, increase the cornstarch to 1 1/4 teaspoons and the water by a splash.
The “Take Away”
What I love most about this recipe – aside from how easy and incredibly delicious it is! – is that it’s a full meal by itself.
There’s no extra rice to cook since the ramen soaks up all of the awesome sauce and gives you the carby goodness you’re craving.
More Chinese Take Out Recipes to Make
Over the years, I’ve made my fair share of other take-out dishes at home. Orange chicken will always be my #1 choice to make at home.
If you’re more into noodles, go with this Shrimp Lo Mein. And if you’re a rice lover like my Riley is, this Veggie Fried Rice will knock your socks off, especially if you serve it with a runny egg over the top of it. Yum!!
Looking to lighten up your homemade take out? My Easy Lightened Up Orange Chicken is just so so good!
Have an Instant Pot you love to use or want to use more often? Honey Garlic Chicken (photo is above) is THE homemade take out recipe for you to make!
- 1 tbsp vegetable oil
- 1 ½ lbs boneless chuck roast, cut into thin 2-inch wide slices
- 3 large or 4 medium cloves garlic, finely minced
- 1 tbsp finely minced fresh ginger
- ½ cup low-sodium soy sauce
- 1 tsp toasted sesame oil
- 3 tbsp light brown sugar
- 1 ½ cups matchstick carrots
- 2 scallions, green and white parts sliced
- 3 cups low-sodium beef stock or broth
- 1 tsp cornstarch
- ¼ cup water
- 2 packages dry ramen (discard the seasoning packets)
- 1 lb broccoli
- Toasted sesame seeds
- dfdf Heat oil in a large sauté pan. Brown half of the meat on all sides, about 5 to 7 minutes total. Drain the meat before transferring to a plate. Repeat with the remainder of the meat.
- Whisk the garlic, ginger, soy sauce, toasted sesame oil, and brown sugar in a small bowl.
- Add the meat, carrots, and ¾ of the scallions to a 6-quart crock pot. Pour the broth/stock and soy mixture over the meat and vegetables in the crock pot. Stir to combine.
- Cook on LOW for 5 hours. Mix the cornstarch and water together in a small bowl to dissolve the cornstarch. Stir in the broccoli and cornstarch mixture. Nestle the ramen into the crock pot and cover with the sauce, meat, and broccoli.
- Continuing cooking on LOW for 30 minutes. Stir the ramen into the beef, broccoli, and sauce. Serve the beef and broccoli topped with sliced scallions and a good sprinkle of toasted sesame seeds.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 412Total Fat: 22gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 71mgSodium: 1311mgCarbohydrates: 28gFiber: 4gSugar: 7gProtein: 29g