Sheet Pan Beef and Broccoli transforms your weeknight dinner routine with tender sliced steak and colorful vegetables roasted in a savory soy-ginger sauce that’s ready in under 30 minutes. I’ve been making this one-pan wonder for my family for years, and it never fails to bring everyone to the table with smiles.
Last Tuesday evening, I found myself staring into the fridge with three hungry faces looking at me expectantly. That’s when I remembered this trusty sheet pan beef and broccoli recipe that my neighbor shared with me years ago. What makes this dish truly special is how it captures all the flavors of traditional stir-fry without the constant stirring and multiple pans. The high heat of the oven creates those beautiful caramelized edges on the vegetables while keeping the beef perfectly tender — a similar method I use in my sheet pan lemon herb salmon. Plus, cleanup is a breeze with just one pan to wash. Let’s get cooking!
Why You’ll Love This Sheet Pan Beef and Broccoli
This recipe has become a cornerstone in my kitchen because it delivers restaurant-quality flavors, just like my skirt steak tacos that always disappear fast on taco night. with the simplicity that busy families need. I love how it transforms ordinary ingredients into something that feels special enough for company, yet easy enough for a Wednesday night.
- One-pan simplicity means minimal cleanup and maximum flavor
- Ready in under 30 minutes from start to finish
- Packed with colorful vegetables beyond just broccoli for extra nutrition
- Homemade sauce with the perfect sweet-savory balance
- No constant stirring required like traditional stir-fry methods
- Perfect for meal prep and tastes even better as leftovers
This sheet pan beef and broccoli is more than just dinner—it’s a solution for those nights when you want something wholesome and satisfying without the fuss.
Ingredient Note List
Flank Steak or Sirloin: I always recommend slicing this against the grain for maximum tenderness, and it absorbs the marinade beautifully while developing a nice caramelized exterior in the oven.
Broccoli Florets: Fresh broccoli holds up best to the high heat and maintains that perfect crisp-tender texture that makes this dish so satisfying.
Red Bell Pepper: The sweetness of red bell peppers balances the savory sauce perfectly while adding gorgeous color to your sheet pan beef and broccoli.
Green Beans: I prefer fresh green beans because they stay crisp and add a lovely textural contrast to the other vegetables.
Mushrooms: Cremini or button mushrooms work wonderfully here, releasing their earthy flavor while becoming beautifully golden in the oven.
Low-Sodium Soy Sauce: Using low-sodium allows you to control the saltiness while still getting that rich umami depth that makes this sauce irresistible.
Fresh Ginger: Nothing beats fresh ginger for that bright, zesty kick that elevates the entire flavor profile of the dish.
Sesame Oil: Just a tablespoon adds that distinctive nutty aroma that transforms ordinary ingredients into something restaurant-worthy.
Honey: The touch of sweetness balances the salty elements and helps create those gorgeous caramelized edges during roasting.
How to Cook Sheet Pan Beef and Broccoli
Step 1. I always start by preheating my oven to 425°F and lining a large rimmed sheet pan with parchment paper—this prevents sticking and makes cleanup so much easier.
Step 2. When slicing the steak, I’ve learned to cut against the grain in thin strips, which makes all the difference in tenderness and helps the meat cook evenly.
Step 3. For the sauce, I whisk everything together in a medium bowl first, tasting as I go to adjust the sweetness or heat to my family’s preference.
Step 4. I let the beef marinate in the sauce for at least 10 minutes while I prep the vegetables — a technique that also brings out rich flavor in my garlic butter shrimp pasta.—even this short time makes the flavors more pronounced.
Step 5. My grandmother always said to give vegetables room to breathe on the pan, so I spread them out rather than crowding them together for better roasting.
Step 6. I arrange the marinated beef on one side of the pan and vegetables on the other, then pour any remaining sauce over everything for extra flavor.
Step 7. After 18-20 minutes in the oven, I give everything a gentle stir and check that the beef is cooked through and vegetables have those beautiful crispy edges.
Step 8. For the final touch, I sprinkle fresh green onion tops over the hot sheet pan beef and broccoli—the heat releases their mild onion flavor perfectly.
How to Store & Reheat
I usually store any leftovers in an airtight container in the refrigerator, where this sheet pan beef and broccoli stays fresh for up to 4 days. Make sure everything cools completely before sealing to prevent condensation from making the vegetables soggy.
For longer storage, I portion the cooled dish into freezer-safe containers where it keeps well for up to 2 months. Individual portions make weekday lunches so much easier to grab and go.
For best results, I recommend reheating in a 350°F oven for about 10-12 minutes until heated through, which helps maintain the texture better than the microwave. If you’re in a hurry, the microwave works fine—just cover with a damp paper towel and heat in 30-second intervals.
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment or foil and lightly grease.
- Slice steak into ¼-inch strips against the grain. Pat dry with paper towels.
- In a medium bowl, whisk together soy sauce, sesame oil, honey, garlic, ginger, vinegar, and red pepper flakes.
- Add beef to sauce and marinate for 10–15 minutes.
- In a large bowl, toss broccoli, bell pepper, green beans, mushrooms, and white parts of green onions with olive oil, salt, and pepper.
- Arrange marinated beef on one side of the sheet pan and vegetables on the other. Pour extra sauce over both.
- Roast for 18–20 minutes, stirring halfway. Optional: broil for 2–3 minutes for added caramelization.
- If desired, transfer pan juices to a small saucepan. Add cornstarch slurry and cook 1–2 minutes until thickened.
- Top with green onion tops and sesame seeds if using. Serve hot over rice, noodles, or as-is.
Notes
What to Serve With Sheet Pan Beef and Broccoli
Jasmine Rice: The fluffy, slightly fragrant texture of jasmine rice perfectly soaks up all those delicious pan juices, making every bite flavorful and satisfying.
Rice Noodles: I love tossing the hot sheet pan mixture with cooked rice noodles for an Asian-inspired twist that feels like takeout at home.
Quinoa: For a protein-packed, nutritious base, quinoa adds a lovely nutty flavor while making the meal more filling and wholesome.
Cauliflower Rice: When I want to keep things lighter, cauliflower rice provides a low-carb option that still absorbs all those wonderful flavors.
Steamed Brown Rice: The heartier texture of brown rice pairs beautifully with the tender beef and creates a more rustic, satisfying meal.
Asian Cucumber Salad: A crisp, refreshing cucumber salad with rice vinegar dressing cuts through the richness and adds a cooling element to the meal.
FAQs
The key is slicing against the grain and not overcooking—I recommend checking at 18 minutes and removing it as soon as the beef reaches your desired doneness.
I don’t recommend frozen vegetables because they release too much moisture and won’t develop those beautiful caramelized edges that make this dish special.
You can substitute with a neutral oil like vegetable oil, though you’ll miss that distinctive nutty flavor that really makes the sauce shine.
A typical serving contains approximately 320-350 calories with about 28 grams of protein, making it a well-balanced, nutritious meal option.
