This healthy beef and broccoli recipe is a 30 minute meal made extra easy by cooking the steak and broccoli on a sheet pan. The perfect recipe for a fast, homemade meal using simple pantry ingredients! Naturally gluten-free, serve this easy meal over Instant Pot rice or make it low-carb with cauliflower rice or spaghetti squash.
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
Frozen Broccoli: If using frozen broccoli florets, use the broccoli straight from the freezer. Add to marinade frozen, then sheet pan and bake. Do not defrost before use. Rice Vinegar Substitution: If you don't have rice vinegar, I've used other vinegars in a pinch: apple cider vinegar or white wine vinegar. While the rice vinegar is more authentic to this dish, use what you have.Fresh Ginger Substitution: Instead use 1 teaspoon dried ground ginger. The flavor isn't as fresh and vibrant, but it still works for that classic stir fry flavor. Slicing the Steak: 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 in the meat).Salt: Salt is not added to this recipe as the tamari/soy sauce provides plenty of saltiness to the dish. If you're using coconut aminos, which aren't as salty, you may need to add a small amount of salt.