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
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, 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.
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!