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!

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

1. 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.
2. Prep the steak. Combine the steak with soy sauce and brown sugar.
3. 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.
4. 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.
5. 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.

Sheet Pan Beef and Broccoli

Yield: 4 servings

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

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!

#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #fbd200; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #fbd200; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #fbd200; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #fbd200; }

4.9 stars (42 ratings)

Print Recipe Pin Recipe Leave a Review

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

Saucepan

Baking Sheet

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!

Course: Main Course

Cuisine: Asian

Did you make this recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious!

Pin Recipe Share on Facebook Share by Email