Sheet Pan Beef and Broccoli Ramen Recipe
A quick and flavorful Sheet Pan Beef and Broccoli Ramen recipe featuring tender flank steak, crisp roasted broccoli, and gluten-free ramen noodles tossed in a savory coconut aminos-based sauce. Perfect for an easy weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian-inspired
- Diet: Gluten Free
Ingredients
Scale
Main 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
- Cook the Ramen: Bring a large pot of water to boil and add the bricks of gluten-free ramen. Cook according to package instructions until fully cooked. Drain the noodles, lightly coat with avocado oil and toss to prevent sticking.
- Prepare Broccoli: Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper. Place the broccoli florets on the sheet pan, season with salt and pepper (omit pepper if following AIP), drizzle with 1 tbsp avocado oil, and bake for 10 minutes until the broccoli starts to crisp.
- Prepare Steak: Slice the flank steak thinly against the grain. Season with salt and pepper and toss with 2 tbsp arrowroot starch to coat evenly.
- Combine and Bake: Move the broccoli to one side of the baking sheet. Arrange the steak slices on the other side, ensuring pieces do not touch. If necessary, use a separate pan to avoid overcrowding. Drizzle the steak with avocado oil. Return the sheet pan(s) to the oven and bake for 8-12 minutes, tossing halfway through, until the steak is crisp and cooked to desired doneness (medium-well at 145°F/63°C, well-done at 155°F/68°C). Remove from oven once done.
- Make the Sauce: In a small pot, combine coconut aminos, chicken broth, coconut sugar, rice vinegar, grated garlic, grated ginger, and arrowroot starch. Whisk well and bring to a low simmer. Cook until the sauce thickens slightly, then remove from heat.
- Combine and Serve: Add the cooked ramen to the sheet pan with the steak and broccoli. Pour the sauce over everything and toss to coat evenly. Serve topped with chopped green onion.
Notes
- All nutritional information are estimations and will vary depending on specific ingredient brands and portions.
- The flank steak reaches an internal temperature of 145°F (63°C) for medium-well and 155°F (68°C) for well-done; carryover heat will increase temperature slightly as the beef rests.
- Omitting pepper and substituting rice vinegar with apple cider vinegar makes this recipe compliant with the Autoimmune Protocol (AIP).
Keywords: beef ramen, sheet pan dinner, gluten free ramen, roasted broccoli, flank steak recipe, easy weeknight meal
