Crockpot Beef and Broccoli Ramen
This easy beef and broccoli ramen is made in one pot with tender beef, a saucy soy-ginger glaze, and ramen noodles added at the end for the perfect stir-fry-style finish. Family-friendly, cozy, and ready with minimal effort.
Creator: Leslie Stokes
There are some nights where I want something cozy and comforting… but I do not want a million steps, extra dishes, or a recipe that feels fussy. This beef and broccoli ramen is exactly that kind of dinner — simple, forgiving, and honestly better than expected.
I originally tested this as a more traditional slow cooker beef and broccoli ramen situation, but when I doubled the sauce and let everything cook together (with the noodles added at the end), it turned into this saucy, glossy, stir-fry-style noodle situation that my entire family devoured. No thickener needed. No stress. Just tender beef, perfectly cooked noodles, and a sauce that coats everything instead of turning soupy.
This is one of those meals that looks like you tried harder than you did — and those are my favorite kinds.
What I love most about this beef and broccoli ramen recipe is how flexible it is. You can make it in the crockpot on a busy day, or knock it out on the stovetop in under 30 minutes if you forgot to plan ahead (we’ve all been there). It’s also super kid-friendly — nothing spicy unless you add it — and the flavors are familiar enough that even picky eaters usually go back for seconds.
The key here is adding the ramen at the very end. Ramen noodles cook fast, and if you treat them like pasta and toss them in too early, they’ll soak up all the sauce and go mushy. By waiting until the beef is tender and the broccoli is just right, the noodles absorb flavor without falling apart. That’s how you get that stir-fry-style texture instead of soup.
Another reason I love this beef and broccoli ramen recipe is that it’s a great “use what you have” dinner. Broccoli is classic, but green beans, snap peas, bell peppers, or even zucchini all work really well here. I’ve even tossed in spinach at the very end when I needed to use it up, and it was perfect.
If you’re meal prepping, this one actually holds up surprisingly well. The noodles soften a bit as they sit, but the flavors get even better. I like storing it in individual glass containers and reheating gently — add a splash of broth if needed to loosen things back up.
This is the kind of recipe I keep coming back to on busy weeks. It’s cozy without being heavy, simple without being boring, and exactly the kind of food that makes everyone happy at the table — which, as a mom of three, is always the goal.
Veggie Variations (Use What You Have)
This is one of those clean-out-the-fridge dinners.
Swap broccoli for: snap peas, green beans, bell peppers, zucchini, asparagus
Add-ins: shredded carrots, mushrooms, baby corn, spinach (stir in at the very end)
Extra protein: toss in a soft-boiled egg on top or finish with sesame-crusted tofu cubes
I hope this meal prep helps you! Don’t forget to follow along on social meadia for more Meal Prep + healthy recipes!
Crockpot Beef & Broccoli Ramen
Ingredients
- 1-1½ lb shaved beef
- 3 cups broccoli florets
- 3 packets ramen noodles discard seasoning packets
- 1½ cups beef broth
- 1 cup low-sodium soy sauce or coconut aminos
- ½ cup brown sugar or honey
- 2 tbsp sesame oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger or 1 tsp ground
Optional toppings:
- red pepper flakes
- green onions
- sesame seeds
Let's Make It
Slow Cooker Instructions (Stir-Fry Style)
- Build the sauce: In the crockpot, whisk together beef broth, soy sauce or coconut aminos, brown sugar or honey, sesame oil, garlic, and ginger.
- In the crockpot, whisk together beef broth, soy sauce or coconut aminos, brown sugar or honey, sesame oil, garlic, and ginger.
- Add shaved beef directly to the sauce. Gently separate it so it’s mostly submerged.
- Cook on LOW: 2–3 hours or HIGH: 1½–2 hours; The beef cooks quickly — you want it tender, not shredded.
- Stir in broccoli florets during the last 20–30 minutes on LOW (or 10–15 minutes on HIGH), just until tender-crisp.
- Add ramen noodles (last): Break ramen noodles in half and stir directly into the pot. Make sure they’re mostly submerged. Cook 10–15 minutes, stirring once or twice, until noodles are just tender and the sauce has reduced slightly.
- Serve and finish with green onions, sesame seeds, or red pepper flakes.
Stovetop Instructions (Even Faster)
- In a large deep skillet or Dutch oven, whisk together all sauce ingredients.
- Bring to a gentle simmer over medium heat.
- Add shaved beef and cook 3–5 minutes, stirring frequently.
- Add broccoli and cook 3–4 minutes until tender-crisp.
- Add ramen noodles and ½–¾ cup additional broth or water as needed.
- Simmer 5–7 minutes until noodles are tender and sauce coats everything.
Nutrition Facts
(Estimated per serving, serves 6)
Calories: ~480
Protein: ~32g
Carbohydrates: ~45g
Fat: ~18g
Fiber: ~3g
Sugar: ~10g
(Nutrition will vary based on beef cut, noodle brand, and sweetener used)
