sheet pan beef and broccoli

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4


  • ¼ cup low-sodium soy sauce, divided
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons light brown sugar, divided
  • lbs. New York strip steak, cut into 1-inch chunks
  • 4 cups broccoli florets (about 1 head)
  • 1 red bell pepper, cut into chunks
  • 1 tablespoon vegetable or sesame oil
  • 3 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • teaspoon crushed red pepper flakes
  • 1 tablespoon toasted sesame seeds, for garnish
  • rice or Asian noodles, for serving


  • Preheat oven to 425°F. Prepare a sheet pan by drizzling with oil, coating with nonstick spray or lining with parchment paper.
  • In a large mixing bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, and 1 tablespoon brown sugar. Add 1 ½ lbs. cubed steak to marinade and let marinate while you cut the broccoli and red pepper. Alternatively, marinate up to 8 hours in the refrigerator.
  • Add to one side of the prepared sheet pan 4 cups broccoli and 1 red bell pepper. Add marinated steak to the other side of the sheet pan. Drizzle any remaining marinade over the veggies. Season the steak and veggies with a big pinch salt and pepper.
  • Transfer to oven and roast until steak is cooked and the vegetables are just beginning to brown, about 15 minutes.
  • In a small saucepan over medium heat, combine 1 tablespoon oil, 3 cloves minced garlic, 2 teaspoons minced ginger, pinch of red pepper flakes, the remaining 2 tablespoons soy sauce and remaining 2 tablespoons brown sugar. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes.
  • Remove sheet pan from the oven and drizzle sauce over the top. Garnish with 1 tablespoon toasted sesame seeds.
  • If serving right away, serve over rice or Asian noodles.
  • If preparing for meal prep, allow steak and veggies to cool completely before transferring to your meal prep containers and placing the lid on. Once cool, transfer to the refrigerator where it will keep for 3-4 days. When read to serve, prepare rice or noodles for base.


  • Serve with an Asian salad or slaw mix and/or potstickers to complete this meal.


  • Protein: Swap the NY Strip Steak for top sirloin, or flank steak.
  • Vegetarian: Swap steak for a block of extra-firm tofu that has been cut into cubes and drained thoroughly by wrapping in a kitchen towel and putting something heavy on top. Evenly coat tofu cubes in oil and cornstarch or arrowroot before cooking.
  • Gluten-Free: Swap soy sauce for coconut aminos or tamari.
  • Broccoli: Swap for cauliflower.


  • Marinate steak and store in a zip top bag in the refrigerator for up to 8 hours.
  • Cut broccoli and red bell pepper and store in an airtight container in the fridge.
  • Make sauce and store in airtight container in fridge.