Introduction

This Sheet Pan Beef and Broccoli Ramen is an easy, flavorful dinner that combines tender flank steak, crisp-tender broccoli, and gluten-free ramen noodles all baked together. The savory sauce ties the dish together for a quick weeknight meal that feels special without the fuss.

A white bowl filled with three main layers: the bottom layer is thin, light brown cooked noodles tangled around the bowl, the middle layer includes dark brown strips of cooked beef mixed evenly throughout, and the top layer has bright green broccoli florets and sliced green onions scattered on top, all coated in a glossy brown sauce that gives a shiny texture to the noodles and beef. The bowl sits on a white marbled surface with a woman's hand holding the side of the bowl slightly visible. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Bring a large pot of water to a boil and cook the ramen according to package instructions until tender. Drain, then lightly coat with 1 tablespoon avocado oil and toss to prevent sticking.
Step 2: Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Step 3: Spread the broccoli florets on the baking sheet, sprinkle with salt and pepper, drizzle with 1 tablespoon avocado oil, and bake for 10 minutes until they begin to crisp. Remove from the oven.
Step 4: Slice the flank steak thinly against the grain, season with salt and pepper, and toss with 2 tablespoons arrowroot starch.
Step 5: Push the broccoli to one side of the baking sheet and arrange the steak slices on the other side, making sure pieces do not touch. If the pan is crowded, use two baking sheets. Drizzle the steak with avocado oil.
Step 6: Return the sheet to the oven and bake for 8-12 minutes or until the steak is cooked through and crisp on the edges. Toss halfway through baking. Remove from oven.
Step 7: While the steak cooks, combine coconut aminos, chicken broth, coconut sugar, rice vinegar, grated garlic, grated ginger, and 1 ½ teaspoons arrowroot starch in a small pot. Whisk well and bring to a low simmer until the sauce thickens, then remove from heat.
Step 8: 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.
Step 9: Serve immediately topped with chopped green onions.

Tips & Variations

Use apple cider vinegar instead of rice vinegar for an AIP-friendly option.
To prevent noodles from sticking, toss them with oil right after draining.
Check steak doneness with a meat thermometer: 145°F for medium-well, 155°F for well-done.
Feel free to swap flank steak for sirloin or another thinly sliced cut.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid overcooking the steak and broccoli. The sauce may thicken upon cooling, so stir in a splash of broth or water if needed when reheating.

How to Serve

A white plate holds several round cookies, each with three visible layers: the bottom layer is a dark chocolate base covered in rough chopped nuts that form a thick border around the cookie; the middle layer is a smooth, glossy caramel disc perfectly centered; the top layer is a drizzle of milk chocolate in thin lines crossing the caramel. Some cookie crumbs and nut pieces are scattered on the white marbled surface around the plate. A glass of milk is blurred in the background, along with two more cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, regular ramen noodles work well if you don’t need to avoid gluten. Just follow package cooking instructions and adjust the cooking time as needed.

What is arrowroot starch and why is it used?

Arrowroot starch is a gluten-free thickening agent that helps coat the steak and thickens the sauce. It creates a nice texture without adding gluten or altering the flavor.