Sheet Pan Beef and Broccoli is a delicious and easy recipe that brings a delightful blend of flavors to your dinner table. This dish combines tender steak pieces with fresh broccoli and a tasty sauce, all made in one convenient pan. It’s perfect for busy weeknights when you want something quick but satisfying.
Why Make This Recipe
There are plenty of reasons to love Sheet Pan Beef and Broccoli. First, it is simple to prepare and requires minimal cleanup, thanks to being made on a single baking sheet. Second, this dish is loaded with protein and vegetables, making it a healthy choice. Lastly, the combination of steak, broccoli, and a savory sauce creates a mouthwatering meal that everyone will enjoy.
How to Make Sheet Pan Beef and Broccoli
Making Sheet Pan Beef and Broccoli is straightforward and quick. Here’s how to do it!
Ingredients
- 1 cup basmati rice
- 1 1/2 pounds New York strip steak (cut into 1-inch chunks)
- 3 tablespoons reduced sodium soy sauce (divided)
- 2 tablespoons plus 2 teaspoons brown sugar (divided)
- 2 heads broccoli (cut into florets)
- 2 teaspoons toasted sesame oil
- 3 cloves garlic (minced)
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon crushed red pepper flakes
- 2 green onions (thinly sliced)
- 1 tablespoon toasted sesame seeds
Directions
- In a small saucepan, cook rice according to package instructions with 2 cups of water. Set aside once done.
- Preheat the oven to 450 degrees F. Lightly oil a baking sheet or spray it with nonstick spray.
- In a large bowl, mix the steak chunks with 1 tablespoon of soy sauce and 2 teaspoons of brown sugar.
- Spread the steak and broccoli florets in a single layer on the prepared baking sheet.
- Bake in the oven for about 16-18 minutes, or until the steak is browned and the broccoli is just tender.
- In a small saucepan over medium-low heat, combine sesame oil, minced garlic, grated ginger, red pepper flakes, the remaining 2 tablespoons of soy sauce, and the remaining 2 tablespoons of brown sugar. Bring the mixture to a boil, then reduce the heat and simmer while stirring constantly until it thickens slightly (about 2-3 minutes).
- Serve the steak and broccoli immediately on top of the rice. Drizzle with the sauce and garnish with green onions and sesame seeds, if desired.
How to Serve Sheet Pan Beef and Broccoli
Serve the Sheet Pan Beef and Broccoli hot, right out of the oven. For a complete meal, place a generous scoop of rice on each plate and top it with the beef and broccoli mixture. Drizzle with the flavorful sauce and sprinkle with green onions and sesame seeds for extra crunch and flavor.
How to Store Sheet Pan Beef and Broccoli
If you have leftovers, you can store them in an airtight container in the refrigerator. It should stay fresh for about 3 days. To reheat, simply warm it up in a microwave, or you can heat it on the stove over medium heat until warmed through.
Tips to Make Sheet Pan Beef and Broccoli
- You can use different cuts of beef if you prefer, such as flank steak or sirloin.
- Make sure to cut your broccoli into equal-sized florets for even cooking.
- For a little extra spice, add more crushed red pepper flakes or a splash of hot sauce.
Variation
Feel free to customize this recipe by adding other vegetables such as bell peppers, carrots, or snap peas. You can also substitute the steak with chicken or tofu for a different protein option.
FAQs
1. Can I use frozen broccoli in this recipe?
Yes, you can use frozen broccoli, but ensure it’s thawed and drained to prevent excess moisture on the baking sheet.
2. Is there a way to make this dish gluten-free?
Yes, you can replace the soy sauce with a gluten-free soy sauce or tamari.
3. Can I prep this dish ahead of time?
Absolutely! You can marinate the steak and cut the broccoli a few hours before cooking. Just keep everything in the fridge until you are ready to cook.
Enjoy your home-cooked Sheet Pan Beef and Broccoli!
Sheet Pan Beef and Broccoli
Ingredients
For the rice
- 1 cup basmati rice Cook according to package instructions.
For the beef and broccoli
- 1.5 pounds New York strip steak (cut into 1-inch chunks) You can substitute with flank steak or sirloin.
- 3 tablespoons reduced sodium soy sauce (divided) Use gluten-free soy sauce for a gluten-free option.
- 2 tablespoons brown sugar (divided) Adjust according to taste.
- 2 heads broccoli (cut into florets) Ensure equal-sized florets for even cooking.
- 2 teaspoons toasted sesame oil
- 3 cloves garlic (minced)
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon crushed red pepper flakes Add more for extra spice.
- 2 green onions (thinly sliced) For garnish.
- 1 tablespoon toasted sesame seeds For garnish.
Instructions
Preparation
- In a small saucepan, cook rice according to package instructions with 2 cups of water. Set aside once done.
- Preheat the oven to 450 degrees F. Lightly oil a baking sheet or spray it with nonstick spray.
- In a large bowl, mix the steak chunks with 1 tablespoon of soy sauce and 2 teaspoons of brown sugar.
Cooking
- Spread the steak and broccoli florets in a single layer on the prepared baking sheet.
- Bake in the oven for about 16-18 minutes, or until the steak is browned and the broccoli is just tender.
Sauce Preparation
- In a small saucepan over medium-low heat, combine sesame oil, minced garlic, grated ginger, red pepper flakes, the remaining 2 tablespoons of soy sauce, and the remaining 2 tablespoons of brown sugar.
- Bring the mixture to a boil, then reduce the heat and simmer while stirring constantly until it thickens slightly (about 2-3 minutes).
Serving
- Serve the steak and broccoli immediately on top of the rice. Drizzle with the sauce and garnish with green onions and sesame seeds, if desired.
