Sheet Pan Beef & Broccoli
Updated
Updated
This Sheet Pan Beef & Broccoli is perfect for busy weeknights, with a short ingredient list, incredible flavor, and minimal dishes. Tender slices of sirloin steak are marinated in a mixture of soy sauce, brown sugar, and rice vinegar for that classic savory flavor then baked with broccoli and onions. It’s a great alternative to takeout and ready in just 30 minutes!
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Beef and broccoli is one of my favorite Chinese takeout dishes. I’ve made a few variations of it at home, like my classic beef and broccoli recipe and beef and broccoli ramen stir fry. This sheet pan beef & broccoli is arguably even easier than those two and packs so much flavor with minimal effort – my whole family loves it and yours will, too!
Tips & Variations
- Slice across the grain. For tender, juicy pieces of steak, be sure to slice the sirloin steak across the grain.
- Can I use other types of steak? I’ve only ever made this with thinly sliced sirloin. However, I think that NY strip and flank steak would also work.
- Marinate longer. While the steak can be marinated for as little as 20 minutes, I recommend at least an hour for the best flavor. Overnight is ideal if time permits.
- Avoid overcooking. The steak cooks very quickly since it’s sliced so thin. 8 minutes is usually plenty of time and more can lead to dry, tough steak. That’s why I bake the broccoli first, since it takes more time.
- Try other veggies. Feel free to add other veggies to this beef & broccoli sheet pan dinner, like cauliflower, mushrooms, or bell peppers.
Sheet Pan Beef & Broccoli
Ingredients
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon ginger, , minced (or 2 teaspoons ginger paste)
- 2 cloves garlic, , minced
- 1 teaspoon toasted sesame oil
- salt and pepper, , to taste
- 1 pound sirloin, , sliced thin across the grain
- 4 cups fresh broccoli florets
- 1 small sweet Vidalia onion, , cut into 6 wedges, separated
- 2 tablespoons vegetable oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- pinch of crushed red pepper flakes
- 2 scallions, , diced, for serving
- toasted sesame seeds, , for serving, optional
- cooked white rice, , for serving
Instructions
- In a large bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon minced ginger, 2 cloves mined garlic, 1 teaspoon toasted sesame oil, and a bit of salt and pepper.
- Add 1 pound thinly sliced sirloin to the marinade and toss to coat well. Cover and chill in the fridge for at least 20 minutes (1 hour is better, overnight is ideal.)
- Let beef come to room temperature for about 30 minutes. Preheat oven to 425 degrees F.
- Coat a large rimmed 15×10 baking sheet with nonstick spray.
- Scatter 4 cups broccoli florets and onion wedges on the baking sheet. Drizzle with 2 tablespoons vegetable oil and sprinkle with 1/2 teaspoon coarse salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes. Toss to coat.
- Place pan in the oven and roast for about 8 minutes.
- Push the vegetables to one side of the pan. Remove sirloin from the marinade, letting excess drip off, then arrange on the other side of the pan (try to have them in a single layer as best as possible.)
- Place pan back in the oven and roast for another 8 minutes or until steak is slightly charred and vegetables are crisp-tender.
- Sprinkle with diced scallions and a bit of toasted sesame seeds, toss to coat.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Serving Suggestions
To keep dinner super simple, I typically serve this sheet pan beef & broccoli with a side of steamed white rice. If I have more time or am craving more Chinese takeout, I might add some fried rice or egg rolls to the menu.
How To Store Leftovers
- Fridge. Store leftover sheet pan beef & broccoli in an airtight container in the fridge. It’ll stay good for 3-4 days.
- Freezer. Allow to cool completely, then store in an airtight freezer-safe container. It will keep up to 2 months. Let thaw overnight in the refrigerator before reheating. Note that the broccoli and onions can get mushy once thawed.
- Reheat. Reheat leftovers in the microwave or on the stovetop. Take care to not overheat them and dry out the beef.
More Sheet Pan Dinners
- Sheet Pan Mini Meatloaves
- Sheet Pan Potato, Apple, and Sausage
- Easy Sheet Pan Gnocchi and Sausage
- Sheet Pan Garlic Parmesan Shrimp
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Have made it several times with beef. Tried chicken breast cubes tonight. Good, but not as flavorful as beef.
Directions are straight forward & I did not add the ginger but did substitute with turmeric & cardamom. I grated red onion as I did not have vidalia onions or toasted sesame seeds. The recipe was very good as I had some of the beef and broccoli for lunch. I will make the recipe again only with toasted sesame seeds before serving. Thanks,Amy for a winner!
This was so easy and delicious, thank you!