Sheet Pan Beef and Broccoli
by Chungah
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This sheet pan beef and broccoli is a fast and easy dinner! With juicy, tender steak, crisp-tender broccoli and a savory soy-garlic sauce!
Featured Comment
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.
Why you’ll love 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. Cook the basmati rice according to package instructions. Pro tip: always rinse the rice in cold water first until the water runs clear to remove any excess starch.
- Prep the steak. Combine the steak with soy sauce and brown sugar.
- Bake. Arrange the steak and broccoli on a sheet pan in a single layer and bake until the steak is browned and the broccoli is crisp-tender, about 16-18 minutes.
- Make the sauce. While the steak and broccoli are baking, combine the sesame oil, garlic, ginger, red pepper flakes, soy sauce and brown sugar in a small saucepan over medium low heat until slightly thickened, about 2-3 minutes.
- Serve. Serve the beef and broccoli with the cooked rice, drizzling, or spooning the sauce over top and garnishing with green onions and sesame seeds.
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
Can I use a different cut of meat?
Sirloin steak, cut into bite-sized pieces, is a great swap.
What other vegetables can I add?
Carrots, bell peppers, snow peas, and baby corn are all excellent additions.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Is this freezer-friendly?
Yes! Let cool completely and portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. To reheat, thaw overnight in the fridge and reheat over low heat until warmed through.
Can I make beef and broccoli on the stovetop?
Absolutely! You can try this recipe instead.
Can I make this in the slow cooker?
Yes, I have a recipe for that here.
Sheet Pan Beef and Broccoli
This sheet pan beef and broccoli is a fast and easy dinner! With juicy, tender steak, crisp-tender broccoli and a savory soy-garlic sauce!
Ingredients
- 1 cup basmati rice
- 1 ½ pounds New York strip steak, cut into 1-inch chunks
- 1 tablespoon reduced sodium soy sauce
- 2 teaspoons brown sugar
- 2 heads broccoli, cut into florets, about 8 cups
- 2 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
For the sauce
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons toasted sesame oil
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- ¼ teaspoon crushed red pepper flakes
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, soy sauce and 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.
- Serve steak and broccoli immediately with rice, drizzled with soy sauce mixture and garnished with green onions and sesame seeds, if desired.
For the sauce
- In small saucepan over medium low heat, combine soy sauce, brown sugar, sesame oil, garlic, ginger and red pepper flakes. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes.
Equipment
Notes
- Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
- Cut in uniform pieces. Cut the broccoli into similar-sized florets for even cooking.
- Avoid an overcrowded sheet pan. An overcrowded pan will steam the beef and broccoli instead. Use two sheet pans, if needed, ensuring that the ingredients do not overlap.
- 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 incredibly freezer-friendly. Always freeze in plastic freezer bags in individual servings for easy thawing, and 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!
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.