Sheet Pan Beef & Broccoli Ramen Recipe

Introduction

This sheet pan beef and broccoli ramen is a simple, delicious dinner that comes together with minimal effort. Featuring gluten-free ramen and a flavorful homemade sauce, it’s perfect for a quick weeknight meal that tastes like you spent hours in the kitchen.

Ingredients

• 2 bricks gluten-free ramen
• 1 ½ cup broccoli florets
• Salt and pepper (omit pepper for AIP)
• 2 tbsp avocado oil
• 1 lb flank steak
• 2 tbsp arrowroot starch
• 2 tbsp green onion, chopped

For the sauce:

• ⅓ cup coconut aminos
• ¼ cup chicken broth
• 1 tbsp coconut sugar
• 1 tbsp rice vinegar (swap apple cider vinegar for AIP)
• 2 cloves garlic, grated
• 1 knob ginger, grated
• 1 ½ tsp arrowroot starch

Instructions

1. Step 1: Bring a large pot of water to a boil and add the ramen bricks. Cook according to package instructions until tender. Drain and toss lightly with 1 tbsp avocado oil to prevent sticking.
2. Step 2: Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper. Spread broccoli florets on the pan, season with salt and pepper, drizzle with 1 tbsp avocado oil, and bake for 10 minutes until beginning to crisp. Remove from oven.
3. Step 3: Thinly slice the flank steak against the grain. Season with salt and pepper and toss with 2 tbsp arrowroot starch.
4. Step 4: Move broccoli to one side of the sheet pan. Arrange steak slices on the other side, ensuring pieces do not touch to encourage crisping. If needed, use a second sheet pan. Drizzle steak with avocado oil.
5. Step 5: Bake for 8-12 minutes until the steak is crisp and cooked through, tossing halfway through. Remove from oven.
6. Step 6: In a small pot, whisk together coconut aminos, chicken broth, coconut sugar, rice vinegar, garlic, ginger, and 1 ½ tsp arrowroot starch. Simmer gently until the sauce thickens, then remove from heat.
7. Step 7: Add the cooked ramen to the sheet pan with broccoli and steak. Pour the sauce over and toss everything to coat evenly. Serve topped with chopped green onion.

Tips & Variations

• Use a large sheet pan to avoid overcrowding, which helps broccoli and steak crisp nicely.
• Keep steak slices separated so they don’t steam and become sticky—this ensures a crispy texture.
• For an AIP version, omit black pepper, swap rice vinegar with apple cider vinegar, and replace ramen with cauliflower rice or sweet potato glass noodles.

Storage

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in a skillet or microwave until warmed through. The broccoli may soften after storage but the flavors remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular ramen noodles instead of gluten-free?

Yes, regular ramen can be used if gluten is not a concern. Just cook according to package instructions and proceed with the recipe as usual.

How do I know when the steak is done?

For medium-well, the flank steak should reach an internal temperature of 145°F, and 155°F for well-done. The temperature will rise slightly as it rests after cooking.

Sheet Pan Beef & Broccoli Ramen Recipe

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★★★★★

4.6 from 71 reviews

• Author: Matteo
• Total Time: 37 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Sheet Pan Beef and Broccoli Ramen is an easy, one-pan dinner that combines gluten-free ramen noodles with crispy baked flank steak and broccoli, tossed in a flavorful Asian-inspired sauce made with coconut aminos and fresh ginger. This allergen-friendly recipe is paleo, gluten-free, soy-free, and can be adapted for AIP diets. It’s perfect for a quick, nutritious weeknight meal that requires minimal cleanup.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 bricks gluten-free ramen
• 1 ½ cups broccoli florets
• Salt and pepper (omit pepper for AIP)
• 2 tbsp avocado oil
• 1 lb flank steak
• 2 tbsp arrowroot starch
• 2 tbsp green onion, chopped (for topping)

For the Sauce

• ⅓ cup coconut aminos
• ¼ cup chicken broth
• 1 tbsp coconut sugar
• 1 tbsp rice vinegar (or apple cider vinegar for AIP)
• 2 cloves garlic, grated
• 1 knob ginger, grated
• 1 ½ tsp arrowroot starch

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Instructions

1. Cook the Ramen: Bring a large pot of water to a boil and add the ramen noodles. Cook according to package instructions until tender but not mushy. Drain well and coat lightly with avocado oil to prevent sticking. Set aside.
2. Prepare and Bake Broccoli: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Spread the broccoli florets on the sheet, season with salt and pepper (omit pepper for AIP), and drizzle with 1 tablespoon of avocado oil. Bake for 10 minutes or until the broccoli starts to crisp on the edges. Remove from oven.
3. Prepare the Flank Steak: Slice the flank steak thinly against the grain. Season with salt and pepper (omit pepper for AIP) and toss the slices with 2 tablespoons of arrowroot starch to coat evenly.
4. Bake Steak with Broccoli: Push the broccoli to one side of the sheet pan and spread the steak slices in a single layer on the other side, ensuring no pieces touch each other to promote crisping. Drizzle the steak with remaining avocado oil. If your sheet pan is small, use a second sheet pan to avoid overcrowding. Bake for 8-12 minutes until the steak is crispy and cooked through (internal temperature should reach 145°F for medium-well or 155°F for well-done). Toss halfway through baking. Remove from oven.
5. Make the Sauce: In a small pot, whisk together coconut aminos, chicken broth, coconut sugar, rice vinegar, grated garlic, grated ginger, and 1 ½ teaspoons arrowroot starch. Bring to a low simmer while whisking continuously until the sauce thickens. Remove from heat.
6. Toss and Serve: Add the cooked ramen noodles to the sheet pan with the steak and broccoli. Pour the thickened sauce over everything and toss gently to coat well. Serve topped with chopped green onions for a fresh finish.

Notes

• Ensure you use a large sheet pan or two pans to avoid overcrowding, which helps the steak and broccoli crisp up instead of steaming.
• Allow the steak slices to have space between them on the pan to achieve a crispy texture.
• The flank steak is best cooked to 145°F for medium-well or 155°F for well-done; the temperature rises a bit as it rests.
• Store leftovers in an airtight container in the fridge for up to 3-4 days.
• To make this recipe AIP-compliant, omit black pepper, swap rice vinegar for apple cider vinegar, and substitute ramen noodles with cauliflower rice or sweet potato glass noodles.
• All nutritional information is approximate and can vary depending on ingredient brands and portions.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Asian-inspired

Keywords: sheet pan dinner, beef and broccoli, gluten-free ramen, paleo dinner, easy weeknight meal, one pan recipe, Asian sauce, flank steak, healthy ramen