Sheet Pan Beef and Broccoli Ramen
This sheet pan beef & broccoli ramen is dinner on easy mode! It’s made with gluten-free ramen and a delicious sauce tossed together on one pan!
Why you’ll love this Sheet Pan Beef & Broccoli Ramen
- It’s so simple!! It’s a sheet pan meal that is so easy and delicious! Assemble it, bake and dinner is served!
- It’s allergen friendly! This recipe is paleo, gluten-free, soy-free, and easily tweaked to be AIP, while maintaining the great flavor of the dish.
The Ingredients for Sheet Pan Beef & Broccoli Ramen
- Gluten-Free Ramen. I use this rice ramen, but for AIP you can sub cauliflower rice or sweet potato glass noodles.
- Broccoli Florets.
- Salt, Pepper, and Avocado Oil. Omit pepper for AIP.
- Flank Steak.
- Coconut Aminos, Chicken Broth, Coconut Sugar, Rice Vinegar, Garlic, Ginger, and Arrowroot Starch. These ingredients make the sauce!
- Green Onion. For topping!
How to make Sheet Pan Beef & Broccoli Ramen
- Step One. Cook the ramen.
- Step Two. Add broccoli to a sheet pan and bake.
- Step Three. Add sliced flank steak to sheet pan and bake.
- Step Four. Make the sauce.
- Step Five. Add the cooked ramen to the sheet pan and coat with sauce.
Tips & Tricks
- Use a large sheet pan! A key to making the broccoli and beef crispy is not overcrowding the pan. Give them some space with a very large sheet pan, or split the recipes on two smaller sheet pans.
- Don’t let the beef touch. If the steak pieces are touching each other, they’ll get sticky rather than crispy. Spread them out to make sure they get nice and crisp!
Store this recipe in the fridge for up to 3-4 days.
How to make this recipe AIP
- Omit the black pepper
- Swap apple cider vinegar for rice vinegar
- Swap out the ramen for cauliflower rice, or sweet potato glass noodles
You’ll also like…
- Sheet Pan Citrus Glazed Chicken
- Italian Style Mini Meatloaf & Vegetable Sheet Pan
- Sheet Pan Breakfast Taco Hash
- 2 bricks gluten-free ramen
- 1 1/2 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
- 1/3 cup coconut aminos
- 1/4 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 1/2 tsp arrowroot starch
- Bring a large pot of water to boil and add the bricks of ramen. Cook according to package instructions until cooked through. Strain and lightly coat with avocado oil and toss to avoid sticking.
- Preheat the oven to 425 F and line a large baking sheet with parchment paper.
- Add the broccoli to the sheet pan and season with salt and pepper. Top with 1 tbsp avocado oil and transfer to the oven for 10 minutes. Remove from the oven when the broccoli begins to crisp.
- Slice the flank thin against the grain and season with salt and pepper. Toss with arrowroot starch.
- Move the broccoli to one side of the pan and add the steak pieces to the other half of the pan, making sure they don’t touch each other. If your sheet pan is too crowded, keep the broccoli and steak on two separate pans. Top with avocado oil. Bake in the oven for 8-12 minutes or until crisp and baked through (see notes for internal temperature), tossing halfway through. Remove from the oven when baked.
- To make the sauce, combine the coconut aminos, broth, coconut sugar, rice vinegar, ginger, garlic, and arrowroot starch in a pot and whisk well. Bring to a low simmer to allow the sauce to thicken. Remove from the stove.
- Add the cooked ramen to the sheet pan with the steak and broccoli and pour the sauce over. Toss to coat and serve topped with green onion.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
The flank steak will be at 145℉ for medium-well and 155 F for well-done. The temperature will rise as the beef rests.
- Method: Oven
- Cuisine: Global
- Serving Size: 1 serving
- Calories: 389
- Fat: 13.6g
- Carbohydrates: 37.3g
- Fiber: 1.9g
- Protein: 28.6g