clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sheet Pan Beef & Broccoli Ramen

  • Author: Michelle
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Units Scale
  • 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


  1. 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.
  2. Preheat the oven to 425 F and line a large baking sheet with parchment paper.
  3. 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.
  4. Slice the flank thin against the grain and season with salt and pepper. Toss with arrowroot starch.
  5. 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.
  6. 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.
  7. 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