Sheet Pan Beef and Broccoli

Weeknights can be chaotic — between work, errands, and everything in between, figuring out dinner sometimes feels like a full-time job. That’s where meals like this sheet pan beef and broccoli come in and absolutely save the day. It’s quick to prep, easy to clean up, and loaded with flavor. But what makes this version special is the extra veggie boost — we’re not stopping at just broccoli. We’re throwing in red bell peppers, green beans, mushrooms, and green onions for a colorful, well-rounded, and seriously satisfying dinner.

This dish is inspired by the classic beef and broccoli stir-fry but with a simpler approach. Instead of hovering over a hot stove, everything goes right onto a single pan and roasts in the oven. That means you still get those savory, caramelized edges and tender veggies without the constant stirring or cleanup. Plus, roasting brings out such rich depth in the veggies — mushrooms get meaty, bell peppers turn sweet, and green beans develop a slight char that adds so much character.

And let’s talk about that sauce. It’s the magic that ties it all together — a bold mix of soy sauce, garlic, ginger, and a little honey to balance the umami. It coats everything beautifully, giving each bite that sticky-sweet, savory goodness you expect from a stir-fry, minus the grease or heaviness.

Whether you’re feeding a family, meal-prepping for the week, or just need something fuss-free after a long day, this sheet pan beef and broccoli ticks all the boxes. It’s wholesome, hearty, and so delicious, you might forget it all came together with just a single pan.

Why You’ll Love It

• One-Pan Wonder: Everything cooks on a single sheet pan — less mess, less cleanup, and more time to relax after dinner.
• Loaded with Veggies: Beyond the classic broccoli and beef combo, you get red bell peppers, green beans, mushrooms, and green onions — all roasted to perfection.
• Flavor-Packed Sauce: The homemade soy-ginger-garlic sauce coats every bite, giving you that irresistible sweet-savory flavor without any takeout guilt.
• Quick & Weeknight-Friendly: Minimal prep, simple ingredients, and dinner on the table in under 30 minutes. Perfect for busy evenings.
• Versatile & Customizable: Swap out the veggies, adjust the spice level, or serve it with rice, noodles, or even cauliflower rice for a low-carb option.

Ingredient List

For the Sheet Pan Beef and Veggies

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 cups broccoli florets
• 1 red bell pepper, sliced into strips
• 1 cup green beans, trimmed
• 1 cup mushrooms, sliced (cremini or button)
• 3 green onions, chopped (white and green parts separated)
• 2 tbsp olive oil
• Salt and black pepper, to taste

For the Sauce

• 1/3 cup low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey or brown sugar
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1/2 tsp red pepper flakes (optional, for heat)
• 2 tsp cornstarch + 2 tbsp water (for slurry, optional if you want a thicker glaze)

Ingredient Notes

• Flank steak: I always use flank steak for this — it’s tender and soaks up the marinade beautifully. Just be sure to slice it thinly against the grain.
• Soy sauce: Go for low-sodium soy sauce to keep it from turning too salty.
• Sesame oil: Don’t skip the sesame oil! It gives that nutty, toasty depth you expect in Asian-inspired dishes.
• Ginger and garlic: Fresh is best. It really wakes up the sauce — ground versions just don’t hit the same.
• Veggies: You can swap or add to these depending on what’s in your fridge. Just try to cut everything around the same size so they cook evenly.
• Cornstarch slurry: If you love that glossy, sticky-sauce finish, this quick mix at the end makes a big difference.

Kitchen Equipment Needed

• Sheet Pan (large, rimmed): For roasting everything evenly without spills. I love using my Nordic Ware sheet pan — it heats up like a dream.
• Mixing Bowls (medium + large): For tossing the veggies and beef with the sauce. Glass bowls work great for easy cleanup.
• Sharp Knife: For slicing the steak thin and chopping the veggies. A chef’s knife makes this super quick.
• Cutting Board: A sturdy surface for prepping all your ingredients. I keep one for meats and one for veggies to stay organized.
• Tongs or Spatula: To toss and serve without mess. Silicone-tipped tongs are my go-to — gentle on pans but firm enough for flipping.
• Whisk or Spoon: For mixing the sauce and cornstarch slurry until smooth.

Instructions

1. Preheat Your Oven and Prep the Pan

• Set your oven to 425°F (220°C).
• Line a large rimmed sheet pan with parchment paper or foil for easier cleanup.
• Lightly spray or brush with oil to prevent sticking.

Pro Tip: Preheating the pan while the oven heats up gives your veggies a nice roasted edge right from the start.

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2. Slice the Steak

• Take your flank or sirloin steak and slice it thinly against the grain — aim for 1/4-inch strips.
• Pat the slices dry with paper towels to help them brown better in the oven.

Pro Tip: Slicing against the grain makes the meat more tender and easier to chew.

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3. Mix the Sauce

• In a medium bowl, whisk together:
  • 1/3 cup soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey (or brown sugar)
  • 3 minced garlic cloves
  • 1 tsp grated ginger
  • 1 tbsp rice vinegar
  • 1/2 tsp red pepper flakes (optional)
• Taste and adjust: add a bit more honey for sweetness or extra red pepper flakes for heat.

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4. Marinate the Beef

• Add the sliced beef to the sauce and toss until fully coated.
• Let it sit for about 10–15 minutes while you prep the veggies.
• If you have more time, cover and chill it for up to 30 minutes.

Pro Tip: Even a short marinating time boosts flavor fast since the beef is sliced thin.

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5. Prep the Vegetables

• In a large bowl, toss together:
  • 2 cups broccoli florets
  • 1 red bell pepper (sliced)
  • 1 cup green beans
  • 1 cup sliced mushrooms
  • Whites of the green onions (reserve the green tops for garnish)
• Drizzle with 2 tbsp olive oil and season with salt and pepper.
• Toss until everything’s evenly coated.

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6. Assemble Everything on the Sheet Pan

• Arrange the marinated beef on one side of the pan.
• Spread the veggies on the other side, giving them space so they roast, not steam.
• Pour any extra sauce from the beef bowl over the meat and a bit on the veggies if you like.

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7. Roast to Perfection

• Place the pan in the preheated oven and roast for 18–20 minutes, stirring halfway through.
• Check that the beef is cooked through and the veggies are tender with lightly crisp edges.

Pro Tip: For more caramelized bits, switch to broil for the last 2–3 minutes — just keep an eye on it!

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8. Thicken the Sauce (Optional)

• While everything roasts, mix 2 tsp cornstarch with 2 tbsp water in a small bowl to make a slurry.
• After roasting, transfer any pan juices to a small saucepan over medium heat.
• Stir in the slurry and cook until it thickens into a glossy sauce, about 1–2 minutes.

Pro Tip: Whisk continuously to prevent lumps and keep the sauce smooth.

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9. Garnish and Serve

• Transfer everything to a serving platter or divide into bowls.
• Sprinkle with chopped green onion tops and optional sesame seeds.
• Serve over steamed rice, noodles, or on its own as a low-carb option.

This reheats beautifully — perfect for lunch the next day!

Tips and Tricks for Success

• Slice everything evenly: Uniform pieces mean everything cooks at the same rate — especially the steak and veggies.
• Don’t overcrowd the pan: Give the ingredients some space so they roast instead of steaming. Use two pans if needed.
• Marinate while you prep: Even 10–15 minutes makes a difference. It’s a great use of time while chopping veggies.
• Stir halfway through roasting: This ensures both sides get nice color and caramelization.
• Finish with broil (optional): For that extra charred edge on the beef and veggies, broil for 2–3 minutes at the end — but watch closely!

Ingredient Substitutions and Variations

• Steak alternatives: Try thinly sliced chicken breast or shrimp — just adjust the roasting time (shrimp cooks faster).
• Vegetable swaps: Use snap peas, zucchini, asparagus, or carrots depending on what’s in season or in your fridge.
• Low-carb option: Skip the rice and serve it over cauliflower rice or in lettuce wraps.
• Gluten-free version: Use tamari or coconut aminos instead of soy sauce.
• Add a crunch: Top with chopped roasted peanuts or cashews before serving for a little extra texture.
• Make it spicy: Add sriracha or extra chili flakes to the sauce if you love heat.

Serving Suggestions

• Serve over jasmine or basmati rice: The fluffy rice soaks up all the saucy goodness—my personal go-to on busy weeknights.
• Toss with noodles: Rice noodles or lo mein work beautifully if you want to switch things up from rice.
• Make it a power bowl: Layer the beef and veggies over quinoa or brown rice, then drizzle with extra sauce and sprinkle with sesame seeds.
• Low-carb lettuce wraps: Scoop the mixture into crisp romaine or butter lettuce cups—great for a light lunch or appetizer.
• I love plating this with a side of roasted sweet potatoes and a cool cucumber salad—it’s a fun, unexpected combo that still works so well.

Storage and Reheating Instructions

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portioned containers for up to 2 months—just leave off the green onions until after reheating.
• Reheat in microwave: Heat in 30-second intervals, stirring between each, until hot. Splash a little water or soy sauce to freshen it up.
• Reheat on stovetop: Toss everything in a skillet over medium heat for 4–5 minutes until warmed through.
• Avoid overcooking beef on reheat: To keep it tender, reheat just until warmed—not too long or it’ll dry out.

Frequently Asked Questions

Can I use frozen vegetables instead of fresh?

Yes, but be sure to thaw and pat them dry first to avoid extra moisture, which can make the dish soggy instead of roasted.

What’s the best cut of beef to use?

Flank steak or sirloin works best because they’re tender and cook quickly. Just slice thinly against the grain for the best texture.

Can I prep this ahead of time?

Absolutely! You can slice the beef and veggies, and mix the sauce up to a day in advance. Store them separately and toss together when ready to cook.

What if I don’t have sesame oil?

You can skip it or sub with a neutral oil, but the sesame oil adds that signature toasted flavor. If you can, grab a small bottle—it lasts a long time!

How do I make it vegetarian?

Swap the beef for extra mushrooms, tofu, or tempeh. Just be sure to press tofu first so it roasts up nicely!

Is this recipe kid-friendly?

Totally! Just skip the red pepper flakes for a milder version. You can always add spice after serving for the adults.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub — I’d love to see your creations!