Are you ready for this guys? Not only did I make ramen, a food I thought I hated, but I made it …in the slow cooker. An asian inspired dinner in the slow cooker? Yes, it can be done!
When I think slow cooker or crock pot, I think slow roasted meats, soups and stews, and comfort food. Do I think a healthy and light, but super flavorful better than take out meal? Absolutely not. But let me tell you, this meal is easy, healthy, and absurdly delicious. I texted Ryan right before he came home and told him that dinner may be a disaster. I had just put the ramen noodles into the pot and had no idea how they would turn out. I didn’t know if the broth would be hot enough to soften them, but sure enough, half an hour later I removed the lid and they were perfectly cooked.
The broth in this meal would taste good poured over cardboard. It is so flavorful from the beef, garlic, peppers, and onions, It has some asian flavor from the soy sauce, but isn’t overpowering. I have to admit that I forgot to measure the amount of soy I used, so this is an estimate. If your sauce doesn’t have enough soy taste, feel free to add more. You want to have a lot of broth left in the pot when you serve it so that you can pour the broth over the meat and veggies. Make sure to keep the lid on the crock pot so that the broth doesn’t cook down too much.
This is a make ahead dish that you can prep the night before or in the morning before work, but make sure you don’t add the ramen noodles or cabbage until half an hour before serving or you will have very soggy noodles and veggies. The cabbage provides a great textural element, so you don’t want to overcook it.
We don’t often order Asian food for dinner since we moved out of our favorite Chinese places’s neighborhood, so the asian flavor of these broth bowls really hit the spot! This dinner is so colorful and full of flavor and I hope you try it next time you are looking to switch up your regular crock pot routine!
Slow Cooker Asian Beef Broth Bowls
- 1.5 lbs london broil
- 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
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. Top with sriracha if desired!
This recipe first appeared on Pinkwhen.com