Brown the ground beef in a large skillet over medium heat for about 5–7 minutes until fully cooked. Drain excess fat.

Transfer the browned ground beef to the slow cooker, spreading it evenly across the bottom.

Add matchstick carrots, sliced red bell pepper, and chopped scallions to the slow cooker and stir to combine.

In a medium bowl, whisk together minced garlic, low sodium soy sauce, brown sugar, and chicken stock.

Pour the broth mixture over the beef and vegetables in the slow cooker, stirring gently.

Cover and cook on low for 4–6 hours until flavors meld and vegetables soften.

About 30 minutes before serving, add ramen noodles to the slow cooker, stirring occasionally.

Once noodles are tender, serve in bowls, garnished with extra scallions and sesame seeds.