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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SO EASY, SO QUICK, and SO DELICIOUS! This meal is going onto the regular rotation. Family loved it! Never ordering this out again when it’s this good at home.
Amazing and so easy! The sauce makes it! I doubled the sauce and wish that I had tripled it. Thank you for a wonderful recipe!!!
Really good and easy recipe! Could use more sauce, but we didn’t really “need” it. Love how the broccoli turned out—cooked to perfection. Thank you!
So easy and delicious!! Husband approved!!
Delicious and SO easy to make! The store only had sirloin, so I used that instead of the NY steak. I cooked the meat and broccoli on separate sheet pans, and doubled the sauce as some reviews suggested (since the broccoli did take a few min longer to cook than the steak). It turned out fantastic, I will definitely be making this again! Thank you!
Amazing. Just amazing
Could you use sirloin steak instead?
So flavorful! Took others advice and split broccoli and beef among two smaller sheet pans. Cooked beef 16 mins and broccoli 18 mins. Served with lo mein noodles. Turned out perfect!
Fabulous and easy
The whole family liked it! My only variation was to use separate sheet pans for broccoli and beef. Tastes just like takeout!
I knocked off a star for 2 reasons: 1) pound the steak so it’s not so tough and 2) add a little salt and pepper to the steak and maybe the broccoli as well… other than that, it’s delicious
I’m continuously amazed at how much I’ve learned in the kitchen by going through your recipes. Thank you for elevating my cooking game and providing bomb recipe after bomb recipe. This recipe was so simple, yet so packed with flavor that my fiance was begging for more. The meat was wonderfully cooked, the broccoli wonderfully browned, and the sauce kicking with flavor! Served with
Koshihikari in lieu of Basmati, but wonderful all the same!
The sauce was amazing and a little bit went a long way. Drizzle over the top and toss bringing flavor to the whole meal. So great to have a recipe that isn’t as heavy as takeout.
Quick and easy! I would double the yummy sauce to keep the rest of the meal from tasting dry. Personally, I chose two small cookie sheets and lined them with foil, separated the broccoli from the beef. The broccoli would be better toasted with salt, pepper, and olive oil, because my itself does not have much flavor. This meal is a great one when in a hurry! Thanks
It’s such a quick one for those busy weeknights! 🙂
I have made this several times now and we love it! I did reduce the amount of sesame oil in the sauce as it was a little strong for my taste. Easy one pan dish.
It’s such an easy one! 🙂
I would like the nutritional value of this dish please.
Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps, Deborah!
Not a review but could you substitute chicken for the beef?
Sure!
This looks great, I LOVE sheet pan meals! Do you think the sauce could be made ahead and refrigerated for a day or two? I would love to make the sauce and cut the beef and broccoli on my prep day, for a truly fast-and-easy meal a night or two later. If I try it I’ll report back!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
So, I prepped this on Monday and cooked it tonight (wednesday). Overall I think it’s a great concept, and I would never have thought to use these flavor profiles on a sheet pan, but I ran into a few snags.
My prep consisted of cutting up the broccoli, getting some steak tips out of the deep freeze to thaw, and combining the sauce ingredients in a jar but not cooking them. This morning I cut up the steak tips and put them in the marinade. When I went to cook dinner. all I had to do was toss the broccoli with olive oil, salt and garlic powder, spread it on a sheet pan, and place the steak chunks around it, then slide it in the oven.
I found that the steak cooked faster than the broccoli. I carefully picked all the steak off the tray, then put the broccoli back in at a higher temp for another 5+minutes. I think next time I would maybe start the broccoli a bit sooner to give it a head start.
I also find that I prefer a more flavorful marinade for the beef than just sweetened soy sauce. Next time I think I would use the sauce as a marinade instead. I had microwaved the sauce long enough to boil and thicken it, but I think it would add more as a marinade, and be easier too.
So, this was a great start, and I think with those modifications I will have this in my regular rotation. I am always in favor of easy sheet pan dinners and this is a new take that I had not tried before!
Thanks for sharing your feedback with us, Laura!
Not a review ( yet ) but a question. Do you toss the broccoli in oil too or does it go on the pan dry? Thanks
SK, the broccoli does not have to be tossed in oil unless you prefer to do so.
Made this dish today. It was delicious and the family loved it.
The meat went from looking raw to a tad overcooked very quickly. I will watch it more closely next time.
I used a Teflon pan with cooking spray but the broccoli still stuck. Next time I will use parchment paper.
I doubled the sauce recipe and it was about right because we like lots of sauce..
Thanks for turning me on to basmati rice. I have not had it before and it was wonderful.
Thank you for all the wonderful recipes.
Thanks so much for sharing!
Absolutely delicious! I love takeout, but hate that it’s always swimming in sauce and oil. This was fresh and delicious – my husband is still raving. Thank you!
Awesome!