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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
