Sheet Pan Beef and Broccoli
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.
Equipment
- Sheet Pan (large, rimmed)
- Mixing bowls (medium + large)
- Sharp Knife
- Cutting board
- Tongs or Spatula
- Whisk or spoon
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
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!
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.
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.
Notes
Nutritional Value Per Serving:
- Calories: ~350–400 kcal
- Protein: ~28g
- Carbohydrates: ~18–22g
- Fat: ~20g
- Fiber: ~4g
- Sugar: ~8g
- Sodium: ~700–800mg