Crockpot Asian Beef Noodle Soup Recipe

I love sharing this take on Crock Pot Beef Noodle Soup. The rich beef broth pairs wonderfully with tender beef cubes, tangy rice vinegar, and zesty sriracha. Enhanced by minced garlic and fresh ginger, crisp baby bok choy and silky noodles complete a bowl bursting with authentic, bold flavors that invite another serving.

I’ve always been fascinated by recipes that pack a punch of flavors and this Crockpot Asian Beef Noodle Soup really does just that. I mixed 2 lbs beef stew meat with 6 cups beef broth, a 1/4 cup splash of soy sauce and another 1/4 cup of rice vinegar to give it that strong tang.

I then added 2 Tbsp sriracha sauce and 1 Tbsp hoisin sauce along with 1 Tbsp sesame oil to build layers of rich, spicy flavor. I tossed in garlic, ginger and a thinly sliced onion to bring out some authentic Asian notes.

Sprinkling a bit of brown sugar and red pepper flakes gave it a slight kick that’s hard to resist. Later, I stirred in 3 baby bok choy halves and 8 oz noodles to turn it into a hearty meal.

Topped with chopped green onions and fresh cilantro, it’s a dish that reminds me of classic Asian soups like Lao Beef Soup and Chinese Beef Broth Soup. Enjoy!

Why I Like this Recipe

I really love this recipe because the beef comes out super tender and full of rich flavors; it makes every bite feel really comforting, like a warm hug. I also like how the slow cooker brings all the ingredients together and enhances the natural taste of the beef and spices, even if sometimes I forget to stir it right away. Another reason I enjoy this dish is that the mix of noodles and baby bok choy gives the soup a great texture and a bit of crunch, which keeps it interesting and satisfying. Lastly, I appreciate that I can easily adjust the spice level with sriracha or red pepper flakes, so I can make it as mild or as hot as I want.

Ingredients

• Beef stew meat: a mighty protein source that adds rich flavor and hearty texture to the soup.
• Beef broth: gives a savory base full of nutrients and natural taste which is good for you.
• Soy sauce: brings a salty, umami kick that balances the beefy flavor and boosts overall depth.
• Rice vinegar: adds a tangy sour note that lightens the dish and pairs well with other flavors.
• Bok choy: a crisp green veggie that provides fiber and vitamins while giving a satisfying crunch.

Ingredient Quantities

• 2 lbs beef stew meat, cut into 1-inch cubes
• 6 cups beef broth
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 2 Tbsp sriracha sauce (or another hot chili sauce if you prefer it extra spicy)
• 1 Tbsp hoisin sauce
• 1 Tbsp sesame oil
• 2 Tbsp brown sugar
• 4 garlic cloves, minced
• 1 Tbsp fresh ginger, grated
• 1 medium onion, thinly sliced
• 1 tsp red pepper flakes (optional, for extra heat)
• 3 baby bok choy, halved lengthwise
• 8 oz noodles (rice noodles or egg noodles, based on what you like)
• 2 green onions, chopped (for garnish)
• Fresh cilantro, roughly chopped (optional garnish)

How to Make this

1. Heat a large skillet over medium-high heat and quickly sear the beef stew meat until lightly browned on all sides; this step is optional but adds extra flavor.

2. Pour the beef broth, soy sauce, and rice vinegar into your crockpot and give it a quick stir.

3. Add the sriracha sauce, hoisin sauce, sesame oil, and brown sugar; stir again so all the sugars dissolve.

4. Toss in the minced garlic, grated ginger, thinly sliced onion, and red pepper flakes if you want it spicy, then mix everything together.

5. Put the seared beef into the crockpot, making sure the meat is well coated with the sauce.

6. Cover the crockpot and cook on low for about 6 to 8 hours, or on high for 4 to 5 hours, until the beef is tender.

7. About 30 minutes before serving, add the halved baby bok choy to the crockpot so they remain crisp yet tender.

8. Meanwhile, cook the noodles according to the package directions, then drain and set aside.

9. Once the soup is ready, ladle the broth, beef, and bok choy over a bowl of noodles.

10. Finally, garnish with chopped green onions and fresh cilantro if using, then serve hot and enjoy this hearty and tasty meal!

Equipment Needed

1. Large skillet for searing the beef
2. Crockpot or slow cooker for simmering the broth and meat
3. Stirring spoon or spatula to mix the ingredients
4. Knife for cutting the meat, garlic, ginger, onion, and bok choy
5. Cutting board for prepping the vegetables and meat
6. Ladle for serving the soup
7. Pot for cooking the noodles
8. Colander for draining the noodles
9. Measuring cups for the broth, soy sauce, and vinegar
10. Measuring spoons for the sauces, sugar, and spices

FAQ

Crockpot Asian Beef Noodle Soup Recipe Substitutions and Variations

• Beef stew meat: Try using cubed chuck roast or even pork shoulder if you prefer a slightly different flavor profile but keep in mind the cook time might need adjusting.
• Rice vinegar: Apple cider vinegar is a solid substitute in equal measure if you dont have rice vinegar on hand.
• Sriracha sauce: You can switch it up with chili garlic sauce or add a few dashes of cayenne pepper mixed with a little water for that extra kick.
• Noodles: If rice or egg noodles are not available, udon or ramen noodles work just fine and bring a nice texture to the soup.

Pro Tips

1. Try searing the beef in small batches so that you get a nice brown crust on every piece instead of cooking too many at once and steaming them. It really helps to build flavor even if it takes a bit longer.

2. Don’t rush when adding garlic and ginger. Let them get all soft and aromatic in the hot sauce mixture before you add the beef. This step really makes a difference in the final taste of your soup.

3. When you add the bok choy, make sure you put it in only about half an hour before you serve. That way they stay crisp and don’t overcook into mushy greens which can ruin the texture.

4. If you ever need an extra kick or want to sweeten it up a bit, experiment with adding a bit more sriracha or brown sugar. Taste as you go and adjust so the broth is just right for you.