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Slow Cooker Asian Beef and Ramen Bowls | PinkWhen
Review Recipe
5 from 1 vote

Slow Cooker Asian Beef and Ramen Bowls

Delicious and easy slow cooker Asian beef ramen bowls. 
Course dinner
Cuisine American
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings 6
Calories 189kcal
Author Amanda Dorich


  • 1.5 lbs london broil or flank steak
  • 2 cups chicken broth
  • 1/3 cup low sodium soy sauce plus more to taste
  • 6 garlic cloves sliced
  • 1 red bell pepper cut into strips
  • 1/2 medium onion diced
  • 2 tbsp. worcestershire sauce
  • 2 cups bagged cabbage carrot mix
  • 1 package ramen noodles seasoning mix discarded
  • 3 tbsp. fresh cilantro
  • salt and pepper
  • sriracha optional


  • Sprinkle your meat with a small amount of salt and pepper and then place in the bottom of your crockpot.
  • Add red pepper, onion, garlic cloves, worcestershire, and soy sauce.
  • Cover meat with chicken broth. If the two cups don't cover the meat completely, add water to cover.
  • Put lid on the crock pot and cook on low 7-8 hours or until meat is very tender but not falling apart. You want to be able to slice it into strips.
  • Half an hour before serving dinner, remove meat from the crockpot and slice into thin strips. Add back to the pot and then add the cabbage mix and the ramen noodles. Break the brick of noodles into three big chunks before adding.
  • Taste the sauce and add more soy sauce if desired. You should still have a lot of sauce remaining in the pot so that the noodle and cabbage can soak it up. If sauce has cooked down, add more soy, worcestershire and broth and then toss meat strips,noodles, and cabbage so that everyone is coated in sauce.
  • After half an hour check the noodles and cabbage. They should be tender but not soggy. If it is cooked to your liking, go ahead and serve! For softer cabbage, put the lid back on and cook until desired texture.
  • For serving, add the cilantro to the pot and then scoop out a big helping of meat and veggies and place on the bottom of your bowl. Using a ladle, scoop the broth out of the pot and pour over the meat and veggie mixture.
  • Enjoy!


Calories: 189kcal | Carbohydrates: 6g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 879mg | Potassium: 646mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1140IU | Vitamin C: 42.9mg | Calcium: 56mg | Iron: 2.8mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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