This healthy beef and broccoli recipe is a 30 minute meal made extra easy by cooking the steak and broccoli on just one sheet pan. The perfect recipe for a fast, homemade meal using simple pantry ingredients! Serve this naturally gluten-free, easy meal over Instant Pot rice or make it low-carb with cauliflower rice or spaghetti squash.
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If you love this recipe, you’ll also love these quick and easy one-pan meals: sheet pan chicken fajitas, sheet pan honey mustard chicken, one-pot egg roll in a bowl, sheet pan salmon and veggies, and one-pot chicken fried rice.
What Readers Say…
“I made this two nights ago, exactly as the recipe is written. Outstanding!! My husband loved it, and I loved that I was able to get the meat marinating before a busy work day. When I arrived home, I had already-prepped broccoli that I was able to dump with the beef and marinade onto the sheet pan. We ate it over spaghetti squash that I had frozen from previous meals.”
Ann FROM FACEBOOK
Ingredients Needed
- 1 pound top sirloin steak
- 2 heads broccoli, cut into small florets (or about 16 ounces of frozen or fresh broccoli florets)
- ½ cup tamari sauce (or low-sodium soy sauce or coconut aminos)
- 2 Tablespoons rice vinegar
- 1 Tablespoon sesame oil (or avocado oil or extra virgin olive oil)
- 2 Tablespoons honey
- 4-5 fresh garlic cloves, minced
- 1 Tablespoon fresh minced ginger (about a 1-inch slice chopped finely with a knife)
- 1 Tablespoon arrowroot flour starch or cornstarch
- Pinch crushed red pepper flakes (optional)
Ginger Tip: I purchase a large piece of ginger and slice into 1-inch pieces, then freeze the pieces in a bag. When needed, I pull out the slices and use them for smoothies, stir-fry recipes (like this chicken stir fry), and today’s delicious beef recipe. If you need to use frozen ginger slices ASAP, pop the slices in the microwave for about 10 seconds to defrost. Then finely chop with a knife.
Frozen Broccoli Tip: Frozen broccoli florets are a great option and a budget-friendly alternative to fresh broccoli. Purchase a 16-ounce bag of frozen broccoli florets. A bag usually costs just $2-3 and the broccoli is already chopped! No need to defrost before use. (I also love to roast frozen broccoli and other veggies.)
How to Make, Step by Step
To make this recipe…
- First, make the quick and easy marinade.
- Then, marinate the beef in the sauce for at least 30 minutes.
- Next, cook the beef and broccoli dish on a large sheet pan.
Step 1: Combine Marinade Ingredients
Mix all the ingredients except the broccoli and steak in a large mixing bowl to make a marinade: tamari sauce, rice vinegar, sesame oil, honey, garlic cloves, minced ginger, arrowroot flour starch (a grain-free starch) or cornstarch, and optional red pepper flakes. Whisk well to combine.
Step 2: Slice & Marinate Steak
Slice the steak against the grain into ¼” thick strips. Add to the marinade and toss to coat. Refrigerate for 30-60 minutes. Or marinate in the morning before heading out for the day, then the beef will be ready to cook when you get home from work, school, or a day with the kiddos.
How to Slice Steak Against the Grain: Slicing the steak against the grain will make the lean beef tender. To slice against the grain, notice the lines that run through the meat and slice the opposite direction (not with the lines, against the lines, or fibers, of the meat). Here’s a video tutorial from Cooking Light on how to slice steak against the grain.
Time-Saving Tip: Purchase pre-sliced top sirloin beef, which is commonly sold in grocery stores. This will save you time, making this quick meal even faster to prep.
Step 3: Preheat Oven to 425F
After marinating the steak, preheat the oven to 425F. Line a sheet pan with parchment paper, if you’d like. I personally choose to skip the parchment paper lately, it’s just not needed in my opinion.
Step 4: Arrange Steak on Sheet Pan
Use tongs to add the marinated steak to the large sheet pan, spreading it out on the pan. The steak needs room to “breathe” as it cooks, so make sure the beef is in a single layer with space between the slices.
Step 5: Toss Broccoli in Marinade
Toss the broccoli in the marinade, still in the large bowl, half at a time. Use tongs or a slotted spoon to add the broccoli to the baking sheet. The broccoli also needs to be in a single layer.
Sheet Pan Size Tip: I usually add the beef to one side of the sheet pan, then add the broccoli to the other half. The photos don’t show this, but that’s my method now –it’s just easier. If your sheet pan isn’t large enough, divide the broccoli and beef mixture between two medium sheet pans.
Step 6: Bake for 12-15 Minutes
Cook for 12-15 minutes, or until the steak is done and broccoli is fork-tender.
Add rice (or see other serving ideas below) to individual bowls, then spoon the broccoli and beef mixture over the top. I pour a bit of the sauce on the sheet pan over each bowl, too.
Convection Oven Tip: If you have a convection oven setting, use it! This is like cooking food in an air fryer (an air fryer is basically a mini convection oven). A convection oven circulates air around the food, cooking food evenly and also giving meat and veggies a delicious crisp crust (I don’t know how else to describe this–it’s a delicious way to cook food!).
How to Serve Healthy Broccoli and Beef
This healthy recipe is one of my favorite dishes. It’s on repeat in our house every couple of weeks and it’s easy to change up how we serve it. Here are a few ideas.
- Over Rice: Serve the beef and broccoli over a bed of rice: cooked brown rice or white rice. The Instant Pot is the easiest way to cook rice. White rice cooks in just 4 minutes and brown rice takes 20 minutes. While this recipe bakes, the rice cooks in the Instant Pot.
- Over Quinoa: Serve the mixture over cooked quinoa.
- Over Low-Carb Cauliflower Rice: If you want to go low-carb, saute cauliflower rice in a skillet. I always have a bag of cauliflower rice in the freezer to make on the two low-carb days that we observe in Faster Way to Fat Loss (part of carb cycling). Another low-carb option is to serve the dish over cooked spaghetti squash.
- Topping Ideas: Dress up easy dinners, like this recipe, with different toppings. A few toppings that work well for this healthy dish: sesame seeds, sliced green onions (how to store green onions so they stay fresh for weeks), and chopped cilantro (how to store cilantro and keep it fresh for weeks).
Rice Tip: I usually make extra Instant Pot rice and store it in the fridge to make easy stuffed peppers (a great ground beef recipe), stove-top fried rice, Instant Pot chicken teriyaki, or other stir fries (like this chicken and ginger stir fry) later in the week.
Variations & Substitutions
- Chicken Instead of Beef: Change things up by using chicken breasts instead of beef. Cut 1lb of chicken breasts into pieces, then toss in the marinade. Bake with the broccoli on a sheet pan for about 20 minutes, or until the chicken is cooked through (depends on the size of the pieces).
- Instead of Fresh Ginger: If you don’t have fresh ginger in your fridge or freezer, use 1 teaspoon dried ground ginger. The flavor isn’t as fresh and vibrant, but it still works for that classic stir fry flavor.
- Instead of Rice Vinegar: If you don’t have rice vinegar, I’ve used other vinegars in a pinch: apple cider vinegar or white wine vinegar. I usually have at least one of these options in my pantry for homemade salad dressing. While the rice vinegar is more authentic to this dish, use what you have if you need to cook dinner tonight.
- Instead of Sesame Oil: Also a more authentic ingredient than olive oil or avocado oil, but use what you have. I keep a bottle of sesame oil in my fridge (since it can go rancid easily) and use it for stir fry recipes and this broccoli and beef recipe.
How to Store Leftovers or Meal Prep
Store the leftovers in the fridge, in an airtight container, for up to 5 days.
Meal Prep Tip: If you want an easy and healthy lunch or dinner option that you can grab from the fridge and reheat, make this recipe on the weekend, then divide into meal prep containers with rice, quinoa, or cauliflower rice on the side. Pack alongside one of my favorite 31 healthy and easy snacks and you have a complete lunch!
How to Reheat
Reheat leftovers in the microwave, or warm up in a skillet on the stove-top (stirring until warm).
What Makes This Recipe So Good?
- Sheet Pan Meal: After a long day, the last thing I want is to wash a bunch of dirty dishes. Sheet pan meals (like this baked ranch chicken and potatoes) and Instant Pot meals (like Instant Pot fried rice) are my go-to for easy, nourishing dinners with minimal clean up. This meal, which tastes similar to a beef stir fry recipe, is made on just ONE sheet pan = minimal dishes.
- Easy & Quick: Whisk the homemade sauce ingredients in under 5 minutes, cut the steak (or buy pre-cut steak), and marinate for 30 minutes. Then add the beef to a sheet pan, along with the broccoli and bake. Such an easy beef recipe, right?!
- Inexpensive: I LOVE steak, and beef in general. Beef is a nutrient-dense, real food. And if you can find grass-fed beef, there’s additional nutrient (and environmental) benefits. But steak isn’t the cheapest protein, particularly cuts like ribeye or New York strip. Sirloin steak, which is used to make this easy meal, is a leaner and cheaper cut of steak. It’s a great way to enjoy steak without spending a fortune. The rest of the ingredients are pantry staples and, of course, broccoli.
- Family Favorite: The whole family loves this meal (it reminds us of a homemade version of Chinese takeout), which is always a major win!
- Macro-Friendly: I count macros, meaning I aim to get in a specific amount of protein, carbs, fiber, and fat each day. This has helped me lose over 20 lbs of fat and build muscle and body composition in 6 months. It’s become a lifestyle that I LOVE (I’m part of Faster Way to Fat Loss). This meal is a great macro-friendly meal, covering all the major macros in a balanced way!
Healthy Sheet Pan Beef and Broccoli
Equipment
- 1 large mixing bowl
- 1 sheet of parchment paper optional (I no longer use parchment paper to make this meal)
Ingredients
- 1 pound top sirloin steak
- 2 heads broccoli cut into small florets (or 16 ounces of frozen or fresh broccoli florets)
Marinade:
- 1/2 cup tamari sauce (or low-sodium soy sauce or coconut aminos)
- 2 Tablespoons rice vinegar
- 1 Tablespoon sesame oil (or avocado oil or extra virgin olive oil)
- 2 Tablespoons honey
- 4-5 garlic cloves minced
- 1 Tablespoon minced ginger (about 1-inch slice finely chopped)
- 1 Tablespoon arrowroot flour starch or cornstarch
- 1 pinch crushed red pepper flakes (optional)
Instructions
- Mix all the ingredients, except the broccoli and steak, in a large mixing bowl to make the marinade: tamari sauce, rice vinegar, sesame oil, honey, garlic cloves, minced ginger, arrowroot flour starch, and optional red pepper flakes. Whisk well to combine.
- Slice the steak against the grain into ¼” thick strips (see note below for how to do this).
- Add the steak slices to the marinade and toss to coat. Refrigerate for 30-60 minutes. Or marinate in the morning before heading out for the day, then the beef will be ready to cook when you get home.
After Marinating the Steak at Least 30 Minutes:
- Preheat the oven to 425 F. Line a sheet pan with parchment paper, if you'd like. I personally choose to skip the parchment paper lately, it's just not needed in my opinion.
- Use tongs to add the marinated steak to the sheet pan, spreading it out on the pan. The steak needs room to "breathe" as it cooks, so make sure the beef is in a single layer with space between the slices.
- Toss the broccoli in the marinade, still in the large bowl, half at a time.
- Use tongs or a slotted spoon to add the broccoli to the baking sheet. The broccoli also needs to be in a single layer.
- Cook for 12-15 minutes, or until the steak is done and broccoli is fork-tender.
- To serve, add rice (or cauliflower rice, quinoa, or strings of spaghetti squash) to individual bowls, then spoon the broccoli and beef mixture over the top. I pour a bit of the sauce from the sheet pan over each bowl, too.
- Store leftovers in an airtight container, in the fridge, for up to 4-5 days. Reheat in the microwave or a skillet on the stove-top.
Notes
Nutrition
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More Healthy Sheet Pan Meals
If you love the convenience of this sheet pan meal, here are a few more favorite recipes to add to your meal planning rotation.
- Sheet Pan Chicken Fajitas
- Sheet Pan Mini Meatloves with Broccoli
- Sheet Pan Salmon with Brussel Sprouts and Butternut Squash
- Sheet Pan Honey Mustard Chicken with Potatoes
- Sheet Pan Baked Ranch Chicken and Potatoes
And quick and easy healthy meals.
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This is delicious and so quick and easy! We are big teriyaki fans, but it has to be right, and this is great. Made some basmati rice in the rice cooker and the whole meal couldn’t have been simpler. So happy to have a new recipe in the regular rotation!
That’s so great to hear, Marcia! Thank you for sharing.
Let me know what you think. I make this meal at least once a week, it’s so easy and good. Great for a night when my we have lots of activity and I need a fast meal!