Sheet Pan Beef and Broccoli
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!
Servings: 4
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.
Notes
If you are looking for a thicker sauce mix in a cornstarch slurry by combining 1.5 teaspoon of corn starch with 1.5 teaspoon cold water and adding it to the sauce.
Any vegetables can be used in addition (or in place) of the broccoli: cauliflower, brussels sprouts, carrots or asparagus all work!
*I have included an estimation of the nutrition information for this recipe below but please note the nutrition info doesn't include toppings! Always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 0.25sheet pan | Calories: 496kcal | Carbohydrates: 58g | Protein: 34g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 1236mg | Potassium: 994mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1360IU | Vitamin C: 101mg | Calcium: 95mg | Iron: 4mg
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