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!
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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