Sheet Pan Beef and Broccoli
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Say hello to the easiest beef and broccoli! No fuss, less dishes yet it’s 10000x better than take-out. Win-win!
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reasons to make sheet pan beef and broccoli
- Sheet pan dinner. A sheet pan dinner means no fuss with less dishes for the easiest clean up ever.
- Faster than takeout. This is made in 30 minutes start to finish. It’s easy, simple and fast, aka a weeknight superhero, beating takeout and delivery any day of the week. It’s a win-win for all.
- Better quality ingredients. Not only is this quicker than takeout, but homemade beef and broccoli uses fresh, better quality ingredients all around. We’re talking oh-so-tender, juicy, flavorful steak with crisp-tender broccoli soaked in all that saucy goodness.
- Flexible recipe. This recipe can easily be tweaked to add any lingering vegetables in the fridge, making this the perfect clean-out-the-fridge meal!
how to make sheet pan beef and broccoli
- Cook the rice
- Season the steak
- Add steak and broccoli to the sheet pan + bake
- Make the sauce, whisking constantly until thickened
- Serve over rice (or your favorite grains) with all the saucy goodness, garnished as needed
tips and tricks for success
- Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
- Serve with your favorite grains. White rice, brown rice, cauliflower rice, quinoa or farro are all great options.
- Freeze as needed. Beef and broccoli is freezer-friendly! Label, date and freeze up to 2 months.
- Double the sauce. Need extra sauce for sopping with rice? The sauce portion can easily be doubled or tripled for those saucy folks!
pro tip
Add more veggies.
This sheet pan beef and broccoli recipe is very flexible and forgiving. Add in carrots, bell peppers, snow peas or baby corn along with the broccoli for a more heartier, well-rounded meal.
what to serve with sheet pan beef and broccoli
Sheet Pan Beef and Broccoli: Frequently Asked Questions
Sirloin steak, cut into bite-sized pieces, is a great swap.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Yes! Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
Absolutely! You can try this recipe instead.
Yes, we have a recipe for that here.
Sheet Pan Beef and Broccoli
Ingredients
- 1 cup basmati rice
- 1 ½ pounds New York strip steak, cut into 1-inch chunks
- 3 tablespoons reduced sodium soy sauce, divided
- 2 tablespoons plus 2 teaspoons brown sugar, divided
- 2 heads broccoli, cut into florets*
- 2 teaspoons toasted sesame oil
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- ¼ teaspoon crushed red pepper flakes
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Equipment
Instructions
- In a small saucepan of 2 cups water, cook rice according to package instructions; set aside.
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large bowl, combine steak, 1 tablespoon soy sauce and 2 teaspoons brown sugar. Place steak and broccoli in a single layer onto the prepared baking sheet.
- Place into oven and bake until steak is browned and broccoli is just tender, about 16-18 minutes.
- In small saucepan over medium low heat, combine sesame oil, garlic, ginger, red pepper flakes, remaining 2 tablespoons soy sauce and remaining 2 tablespoons brown sugar. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes.
- Serve steak and broccoli immediately with rice, drizzled with soy sauce mixture and garnished with green onions and sesame seeds, if desired.
Notes
Did you make this recipe?
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This recipe is a staple in our house. I double the sauce, swap out the steak based on what’s on sale/what I have on hand (flank steak, burnt ends), and toss the broccoli in a little oil before hitting the oven. So freaking easy and so few dishes.
I cannot stop talking about this meal. It was unbelievable. Better than our local takeout. Going to try it with chicken next week!
I don’t normally right reviews, but every single person in my household said, “Wow- this is so good!”
I followed the previous reviewers’ suggestions: Broccoli and Steak cooked on 2 separate sheet pans (taking the meat out a couple of minutes early), and doubled/tripled the marinade and sauce.
This will be a new regular!
I subbed in Filet and doubled the sauce. Chefs kiss! Perfecto!
Just a note that if you adjust the serving size with the +/- tool you get when you hit Print Recipe, it will adjust the ingredients, but NOT the amounts in the directions. You’ll need to convert by hand (or just remember to do it while cooking).
This dish was another hit for my family!! Tasted delicious; next time I need to make more sauce to drizzle onto the beef and broccoli! Thank you, Chungah, your recipes are gems!
I have makes this 3 times now. I did add mushrooms and bell pepper to the recipe. I followed all the advice and made more sauce for the meat. I also let is soak in the sauce for about 30 min before I baked it in the oven. Very very yummy! New family favorite.
I made this for meal prep last week, then again this week with noodles (soba) instead of rice. It’s perfect! Not too sweet, not too saucy. I see that some people doubled or tripled, but I like how light it is the way the recipe is written.
This was tasty and easy! I followed some other reviewers’ comments and doubled the sauce for the steak, used 2 sheet pans, and tripled the sauce you cook. Really good!
Delicious!!! This is a keeper! Thank you!!!!
So easy & very good! Definitely hit the spot.
Excited to try this! FYI should step 5 say 2 tsp of brown sugar, or 2 tbsp?
2 TBSP is correct as there is only 2 TSP brown sugar being used in step 3.
So easy and delicious! This is a keeper.
As always, this recipe does not disappoint. It’s excellent!
I made this but not for steak & Broccoli – I made the sauce for Cauliflower w/out soy sauce or sugar. I started 1/2 medium white onion finely chopped, garlic 1 clove, thinly chopped Ginger 1 very small knob in Sesame Oil by La Tourangelle (delicious), and the aroma…oh my! After the onion stopped sweating, I added 1/4 C cilantro and 3 green onions finely cut, and 1/4 tsp of Japanese 7 spice by McCormick. After the fresh ingredients had come to their full aroma I added 1 tsp of Sweet Chili sauce. To pull into a sauce consistency. With the fresh ingredients, neither soy nor sugar was needed with only 1 tsp of the sweet chili sauce. I like keeping the abundant flavor of all the fresh ingredients.
This is delicious! I did double the sauce ingredients. Definitely a make again.
I love this recipe. I have made it twice and will definitly make it again. It is so quick and easy but turns out delicious!
DELICIOUS!
I used 2 separate pans. 16 min for beef (I used sirloin strip steak), 18 min for broccoli (I did toss it lightly with a little olive oil and lightly seasoned it with salt and pepper. I will make broccoli this way all the time. It was SO GOOD)
Doubled steak sauce. Tripled the soy sauce mixture.
I loved everything about this meal. To make it even quicker I used basmati microwave pouch rice.
Ok beyond delicious. This is my third recipe from this site and each one has been amazing.
What I’d do differently next time:
-Double sauce on steak
-Double and a half (however that makes sense) of the side sauce
-Tenderloin rather than New York strip because that sh** was tough
Amazing tho
I don’t really cook and this recipe was.easy to follow. It turned out great, did not use rice with the recipe.