Keto Sheet Pan Beef Broccoli Ramen
A one-pan Asian-inspired dish combining tender sliced flank steak, crispy roasted broccoli, and gluten-free ramen noodles tossed in a savory-sweet sauce made with coconut aminos. The sheet pan method delivers perfectly caramelized vegetables and beef while keeping cleanup minimal. Great for busy weeknight dinners when you want bold flavors without multiple pots and pans.
Ingredients
- 2 bricks gluten-free ramen
- 1 ½ cup broccoli florets
- salt
- pepper, omit for AIP(optional)
- 2 tbsp avocado oil
- 1 lb flank steak
- 2 tbsp arrowroot starch
- 2 tbsp green onion, chopped
- ⅓ cup coconut aminossoy sauce1:1gluten-freesoy-freeadds glutenadds soy
use regular soy sauce if not avoiding gluten
Full guide → - 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
- 1
Bring large pot of water to boil and cook ramen according to package instructions until tender
- 2
Strain ramen and toss with avocado oil to prevent sticking
- 3
Preheat oven and line large baking sheet with parchment paper
- 4
Season broccoli with salt and pepper, drizzle with avocado oil, and roast until beginning to crisp
- 5
Slice flank steak thin against the grain and season with salt and pepper
- 6
Toss steak with arrowroot starch until coated
- 7
Move broccoli to one side of pan and add steak pieces to other half, ensuring pieces don't touch
- 8
Drizzle steak with avocado oil and bake, tossing halfway through, until crisp and cooked through
- 9
Combine coconut aminos, broth, coconut sugar, rice vinegar, ginger, garlic, and arrowroot starch in pot
- 10
Whisk sauce ingredients well and bring to low simmer until thickened
- 11
Add cooked ramen to sheet pan with steak and broccoli
- 12
Pour sauce over everything and toss to coat
- 13
Serve topped with chopped green onion
Tips
Don't overcrowd the sheet pan or the steak won't brown properly. Use two pans if needed to give ingredients space.
Slice flank steak very thin against the grain for maximum tenderness and faster cooking.
Let the sauce simmer until it coats the back of a spoon for the right consistency.
Good to Know
refrigerate up to 3 days in airtight container
prepare sauce up to 2 days ahead and reheat before serving
serve immediately while hot for best texture
Common Mistakes
don't skip tossing ramen with oil to avoid sticky clumps
slice steak against the grain to avoid tough, chewy pieces
Substitutions
Gluten-Free Swaps
use regular soy sauce if not avoiding gluten
Full guide →General Alternatives
FAQ
Can I use regular ramen noodles instead of gluten-free?
Yes, any ramen noodles work. Cook according to package directions and toss with oil to prevent sticking.
What if I don't have coconut aminos?
Substitute with soy sauce using the same amount. The flavor will be slightly saltier but equally delicious.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. Reheat in microwave or skillet until heated through.