If you are looking for a quick, flavorful, and satisfying dinner that feels like a special treat, you have to try this Sheet Pan Beef and Broccoli Ramen. This dish brilliantly combines tender, savory flank steak with crisp, bright broccoli and perfectly cooked gluten-free ramen, all brought together by a luscious, slightly sweet and tangy sauce. The best part? It all cooks on one sheet pan, making cleanup a breeze and your weeknight dinners so much easier. You’ll love how effortlessly the flavors meld, creating a comforting meal that’s both exciting and nourishing. Once you try this Sheet Pan Beef and Broccoli Ramen, I promise it’s going to become a favorite in your kitchen rotation.

Sheet Pan Beef and Broccoli Ramen Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Sheet Pan Beef and Broccoli Ramen really shines through its straightforward, carefully chosen ingredients. Each one plays a significant role, adding texture, flavor, or a vibrant pop of color to the dish, turning simple pantry staples into a restaurant-quality meal.

2 bricks gluten-free ramen: The noodles form the hearty base, soaked up with all the delicious sauce.

1 ½ cup broccoli florets: Adds that satisfying crunch and fresh green color to balance the rich flavors.
Salt and pepper: Enhances the natural taste of the steak and broccoli; omit pepper if following AIP.

2 tbsp avocado oil: A neutral, high-heat oil perfect for roasting and keeping things moist.
1 lb flank steak: Thinly sliced for quick roasting; tender and full of beefy flavor.

2 tbsp arrowroot starch: Helps create a crispy coating on the steak and thickens the sauce.
2 tbsp green onion, chopped: Adds freshness and a mild onion punch as a finishing touch.
⅓ cup coconut aminos: A gluten-free alternative to soy sauce, rich in umami and sweetness.

¼ cup chicken broth: Brings savory depth and moisture to the sauce.
1 tbsp coconut sugar: Balances tanginess with gentle sweetness.
1 tbsp rice vinegar: Infuses brightness; swap with apple cider vinegar for AIP compliance.

2 cloves garlic, grated: Fresh and aromatic, building layers of flavor.
1 knob ginger, grated: Adds warmth and a subtle spicy kick.
1 ½ tsp arrowroot starch (for sauce): Helps thicken the sauce to a luscious consistency.

How to Make Sheet Pan Beef and Broccoli Ramen

Step 1: Cook the Ramen Noodles

Start by bringing a large pot of water to a boil. Add your gluten-free ramen bricks and cook them according to the package instructions until they’re tender but still have a nice bite. Once cooked, drain the noodles and lightly toss them with a tablespoon of avocado oil. This little step prevents them from sticking together and keeps your noodles silky and easy to work with in the next steps.

Step 2: Roast the Broccoli

Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. Spread out the broccoli florets evenly on the sheet. Season with salt and pepper, then drizzle with 1 tablespoon of avocado oil. Roast in the oven for about 10 minutes until the edges just start to crisp up, giving you that perfect roasted broccoli bite that adds crunch and a slight caramelized flavor to your Sheet Pan Beef and Broccoli Ramen.

Step 3: Prepare the Flank Steak

While the broccoli roasts, slice your flank steak thinly against the grain—this step is key to ensuring tenderness. Season the steak slices with salt and pepper, then toss them with arrowroot starch to help them crisp up beautifully in the oven. This coating forms a subtle crust that locks in juice and flavor, making each bite juicy and satisfying.

Step 4: Bake the Steak and Finish the Broccoli

Move the broccoli to one side of your sheet pan. On the cleared space, arrange the steak slices in a single layer, making sure the pieces don’t touch to promote even cooking. If your tray feels too cramped, feel free to use an additional pan to keep steak and broccoli separate. Drizzle the steak with avocado oil and pop the tray back into the oven for 8 to 12 minutes. Toss everything halfway through cooking to ensure the steak crisps evenly and reaches your desired doneness—145°F is medium-well, and it will keep cooking slightly while resting.

Step 5: Whisk Up the Sauce

While your steak and broccoli roast, make the sauce by combining coconut aminos, chicken broth, coconut sugar, rice vinegar, grated garlic, grated ginger, and the remaining arrowroot starch in a small pot. Whisk everything together and bring the mixture to a gentle simmer. Let it thicken slightly until it reaches a glossy, velvety consistency—this sauce is where all the flavors come alive, perfectly complementing both the beef and noodles.

Step 6: Toss Everything Together

Once your steak and broccoli are perfectly cooked, add the cooked ramen directly onto the sheet pan. Pour the warm sauce over everything and toss gently to combine, making sure every strand of noodle, piece of steak, and broccoli floret gets coated in that irresistible glaze. Finish with a sprinkle of chopped green onion for a fresh burst of flavor and color. Your Sheet Pan Beef and Broccoli Ramen is officially ready to enjoy!

How to Serve Sheet Pan Beef and Broccoli Ramen

Garnishes

Garnishes can truly elevate your Sheet Pan Beef and Broccoli Ramen experience. I highly recommend topping the dish with freshly chopped green onion for a subtle crunch and mild oniony zing. If you love a little heat, a few red pepper flakes or a drizzle of chili oil add a delightful kick that pairs perfectly with the savory sauce. Toasted sesame seeds also bring a lovely nuttiness and texture contrast that rounds out the flavors beautifully.

Side Dishes

This meal is pretty complete on its own, but if you want to make it even more special, consider crisp cucumber salad for a refreshing crunch or a simple miso soup to complement the savory tones. A light Asian-style slaw or steamed edamame pods will also add variety to the plate without stealing the show from your Sheet Pan Beef and Broccoli Ramen.

Creative Ways to Present

For a casual vibe, serve the ramen straight from the sheet pan family-style so everyone can help themselves—it makes for a fun, interactive dinner. If you’re feeling fancy, arrange the noodles in shallow bowls, layering steak and broccoli artfully on top, then drizzle with extra sauce and garnish. You can even divide the portions into bento boxes for a delightful packed lunch or dinner option that feels anything but boring.

Make Ahead and Storage

Storing Leftovers

Leftover Sheet Pan Beef and Broccoli Ramen stores really well. Transfer leftovers to an airtight container and keep them in the refrigerator for up to 3 days. The flavors actually meld even more after a day, making for a delicious next-day lunch or dinner.

Freezing

If you want to freeze it, cool the dish completely and then pack it into freezer-safe containers. It will keep well for up to 2 months—just be mindful that the broccoli texture might soften slightly after freezing and thawing. The noodles and beef hold up beautifully, keeping the dish tasty and convenient for busy days.

Reheating

Reheat leftovers gently on the stovetop over medium heat, adding a splash of water or broth if the noodles seem dry. Alternatively, microwave in short bursts, stirring between each to warm the dish evenly. Reheating slowly helps maintain the texture and prevents the beef from getting tough.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak is tender and thin-slices well for this recipe, you can swap it for skirt steak or sirloin. Just be sure to slice thinly against the grain for the best texture.

Is this recipe suitable for gluten-free diets?

Yes, by using gluten-free ramen noodles and coconut aminos instead of soy sauce, this recipe keeps things gluten-free and friendly for those with gluten sensitivities.

What if I don’t have arrowroot starch?

If arrowroot starch isn’t on hand, you can use cornstarch as an alternative for coating the beef and thickening the sauce, though arrowroot gives a slightly clearer finish to the sauce and a lighter crust on the meat.

Can I make this recipe vegan?

To make it vegan, substitute flank steak with marinated tofu or tempeh and use vegetable broth instead of chicken broth. The sauce ingredients are naturally vegan-friendly otherwise.

How spicy is the dish?

The Sheet Pan Beef and Broccoli Ramen itself is mild with balanced savory and sweet notes. You can adjust the spice by adding chili flakes or sriracha to suit your heat preference.

Final Thoughts

I can’t recommend this Sheet Pan Beef and Broccoli Ramen enough for anyone craving a delicious, fuss-free meal that packs a ton of flavor with minimal cleanup. Whether you’re cooking for yourself or feeding a hungry family, it’s one of those dishes that feels both comforting and exciting. Trust me, once you bring this recipe into your home, it’s going to become a go-to favorite you’ll want to make again and again. Give it a try and enjoy every bite!

Sheet Pan Beef and Broccoli Ramen Recipe

★★★★★

5.2 from 25 reviews

Author: Lila

Total Time: 37 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

This Sheet Pan Beef and Broccoli Ramen is a quick, flavorful one-pan meal combining tender flank steak, crisp broccoli, and gluten-free ramen noodles, all coated in a savory homemade sauce. Perfect for a healthy weeknight dinner, it features easy prep, minimal cleanup, and a delicious balance of textures and flavors.

Instructions

Cook the Ramen: Bring a large pot of water to a boil and add the gluten-free ramen bricks. Cook according to the package instructions until tender. Drain well, then toss with 1 tablespoon of avocado oil to prevent sticking and set aside.
Roast the Broccoli: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Spread the broccoli florets on the sheet pan, season lightly with salt and pepper (omit pepper for AIP), and drizzle with 1 tablespoon of avocado oil. Roast for 10 minutes, until broccoli starts to crisp on the edges. Remove from oven.
Prepare the Flank Steak: Slice the flank steak thinly against the grain to ensure tenderness. Season the slices with salt and pepper and toss them in 2 tablespoons of arrowroot starch to help with browning and to thicken the sauce later.

Combine on Sheet Pan: Push the broccoli to one side of the sheet pan. Arrange the steak slices on the other side, making sure pieces don’t touch to allow even cooking; if your pan is crowded, use two pans. Drizzle steak with a little avocado oil.
Bake Beef and Broccoli: Return the sheet pan to the oven and bake for 8-12 minutes, tossing the steak halfway through cooking. Use a meat thermometer to check doneness: 145°F for medium-well and 155°F for well-done; remember the temperature will rise slightly as beef rests. Remove from oven when the beef is cooked through and broccoli is crispy.
Make the Sauce: While beef 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 over medium heat, stirring until sauce thickens slightly. Remove from heat.

Toss Everything Together: Add cooked ramen noodles to the sheet pan with the roasted broccoli and beef. Pour the sauce evenly over the ingredients and toss gently to coat all components thoroughly.
Serve and Garnish: Plate the beef, broccoli, and ramen mixture and sprinkle chopped green onions on top for freshness and color. Serve immediately while warm.

Notes

All nutritional information are estimations and may vary depending on exact ingredient brands and quantities.

Omit pepper for an Autoimmune Protocol (AIP) friendly version and substitute rice vinegar with apple cider vinegar as needed.
The internal temperature of the flank steak should be 145°F for medium-well and 155°F for well-done. Allow meat to rest after cooking for juices to redistribute.
If your sheet pan is too crowded, roast beef and broccoli separately to ensure even cooking and crispness.

Use gluten-free ramen to keep the dish gluten-free.

Prep Time: 15 minutes
Cook Time: 22 minutes

Category: Main Course
Method: Baking, Boiling
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 5 g

Sodium: 650 mg
Fat: 16 g
Saturated Fat: 3 g

Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 38 g

Fiber: 4 g
Protein: 35 g
Cholesterol: 75 mg

Keywords: sheet pan dinner, beef and broccoli, gluten-free ramen, easy weeknight meal, one pan recipe, healthy dinner, Asian-inspired