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.
Ingredients
Scale
Noodles and Vegetables
- 2 bricks gluten-free ramen
- 1 ½ cup broccoli florets
- Salt and pepper, omit pepper for AIP
- 2 tbsp avocado oil (divided)
Beef
- 1 lb flank steak
- 2 tbsp arrowroot starch
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 (about 1 tablespoon)
- 1 ½ tsp arrowroot starch
Garnish
- 2 tbsp green onion, chopped
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
