You only need one pan to make this Sheet Pan Beef and Broccoli, a quick dinner with tender steak and roasted vegetables. Perfect for an easy and balanced weeknight meal!
This Sheet Pan Beef and Broccoli is one of my favourite ways to get a fast, flavourful dinner on the table without a lot of cleanup. If you know my recipes then you know I'm a big fan of sheet pan meals because they keep cooking simple and realistic for busy nights. Options like my Sheet Pan Honey Mustard Chicken Thighs and Veggies and Sheet Pan Moroccan Salmon are always on repeat in my kitchen, so I thought it was time to add a beef sheet pan option!
This recipe has all the takeout style flavours you'd expect, but in an easy homemade format. The steak turns out tender, the broccoli roasts up perfectly, and the savoury soy ginger sauce ties everything together. Serve it over rice for a balanced dinner that also holds up well for leftovers!
Why This Recipe Is Dietitian Approved
- One pan meal. Everything cooks on a single sheet pan, which means minimal cleanup and a realistic dinner option for busy nights.
- Source of iron. The beef provides heme iron, which is easily absorbed by the body and important for energy levels and overall health.
- Ready in 30 minutes. From prep to plate, this meal comes together quickly without sacrificing flavour or balance.
Sheet Pan Beef and Broccoli Recipe
Ingredients
Steak. I recommend flank steak, skirt steak, top sirloin or petite tender steak. Cut it into thin strips against the grain for best results!
Broccoli. We use two broccoli heads for this recipe. If you are working with a very large head of broccoli- one may be alright!
Shallots. For a mild onion flavour
Red bell pepper. For colour and additional vitamin C
Flour. To help tenderize the meat and absorb the sauce.
Sesame oil. Our oil of choice for flavour
For the sauce: soy sauce, rice vinegar, honey, garlic, fresh ginger, sesame oil and red pepper flakes
Brown rice. I recommend pairing this sheet pan meal with cooked brown rice- Lundberg short grain brown rice is my personal favourite, however quinoa or white rice will work as well!
Optional for serving: pickled ginger, sesame seeds, green onions. These are ingredients that aren't necessary for the base dish but do add flavour and colour to your final dish!
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Cook brown rice according to package instructions. Preheat the oven to 475F. Line a large sheet pan with parchment paper.
- To the sheet pan add steak, shallots and flour. Toss to coat. Drizzle with half of the sesame oil and sprinkle with half of the black pepper. Toss once more. Arrange the steak and shallots on half of the sheet pan.
- To the other half of the sheet pan, add broccoli and bell peppers. Drizzle with the remaining oil and black pepper. Bake for 10 minutes.
- Make the sauce by whisking together soy sauce, rice vinegar, honey, ginger, sesame oil and red pepper flakes.
- After 10 minutes, remove the broccoli and bell peppers from the pan and set aside. Drizzle ⅔ of the sauce over the meat. Turn the oven to broil and broil for 2-5 minutes (watching to ensure the steak does not burn).
- Remove from the oven, add the broccoli and peppers back to the pan and toss with the remaining ⅓ of the sauce.
- Serve over brown rice and top with pickled ginger, green onions, sesame seeds and a drizzle of sriracha mayo.
Substitutions and Variations
To make gluten-free: Soy sauce and all purpose flour are not gluten free. If you are looking to make gluten free substitutions you can sub the soy sauce with tamari sauce or coconut aminos and the all-purpose flour with arrowroot starch or a GF flour blend.
To make dairy-free: This recipe is naturally dairy free without the addition of the sriracha mayo!
To make nut-free: This recipe is naturally nut free!
Equipment
Storage
This sheet pan beef and broccoli can be stored in an airtight container in the fridge for up to 3 days!
Top Tips for Success
The type of steak you use will impact this recipe! I recommend flank steak, skirt steak, top sirloin or petite tender.
When slicing your steak make sure you cut AGAINST the grain. I recommend using a sharp knife to thinly slice the beef into strips.
Be careful not to overcrowd the beef while cooking- this is key to making sure it turns out evenly cooked!
Frequently Asked Questions
I recommend cutting into thin strips to ensure proper cooking!
More Sheet Pan Dinners
If you liked this sheet pan beef and broccoli, try these recipes:
- Sheet Pan French Onion Soup Chicken
- Oven Baked Sausage and Pepper Sheet Pan
- Sheet Pan Tofu Fajitas
- Sheet Pan Chicken Shawarma Bowls
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this sheet pan beef and broccoli, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Sheet Pan Beef and Broccoli
Ingredients
- 1 cup short grain brown rice, cooked according to package
- 1 lb thinly sliced strips of flank steak (skirt steak or top sirloin steak will also work, steak just must be cut thinly)
- 3 shallots, thinly sliced
- 1 tablespoon all purpose flour
- 1 tablespoon sesame oil (or olive oil), divided
- 1 teaspoon black pepper, divided
- 3 cups broccoli florets, cut small (about 2 heads)
- 1 red bell pepper, thinly sliced
Honey soy sauce:
- ½ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1.5 tablespoon honey
- 1 tablespoon fresh ginger, finely chopped
- 1 tablespoon sesame oil
- red pepper flakes, to taste
Optional for serving:
- Pickled ginger
- Green onions, thinly sliced
- Sesame seeds
- Sriracha mayo (in a bowl whisk together 1 part Greek yogurt, 1 part mayonnaise and a derizzle of sriracha sauce to taste)
Instructions
- Cook brown rice according to package instructions. Preheat the oven to 475F. Line a large sheet pan with parchment paper.
- To the sheet pan add steak, shallots and flour. Toss to coat. Drizzle with half of the sesame oil and sprinkle with half of the black pepper. Toss once more. Arrange the steak and shallots on half of the sheet pan.
- To the other half of the sheet pan, add broccoli and bell peppers. Drizzle with the remaining oil and black pepper. Bake for 10 minutes.
- Make the sauce by whisking together soy sauce, rice vinegar, honey, ginger, sesame oil and red pepper flakes.
- After 10 minutes, remove the broccoli and bell peppers from the pan and set aside. Drizzle ⅔ of the sauce over the meat. Turn the oven to broil and broil for 2-5 minutes (watching to ensure the steak does not burn).
- Remove from the oven, add the broccoli and peppers back to the pan and toss with the remaining ⅓ of the sauce.
- Serve over brown rice and top with pickled ginger, green onions, sesame seeds and a drizzle of sriracha mayo.
Pam keith says
This recipe was so easy and fabulous. I made it on a Monday night and we ate making it again on Sunday. My family of 4 loved it.
Nicole Addison says
The EASIEST weeknight meal! If you need a 30 minute dinner I recommend giving this one a try- enjoy!