Sheet Pan Beef and Broccoli
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Toss this easy sheet pan beef and broccoli in the oven for an incredibly simple yet satisfying dinner on your busiest nights. Tender sirloin tips are marinated to lock in flavor, then roasted with broccoli florets and slices of pepper for a colorful, one-and-done meal.
This beef and broccoli sheet pan recipe is the latest to join my collection of easy ways to enjoy takeout flavors at home, where you know it is healthier, more economical, and honestly almost as fast as delivery.
To pull this together, you’ll bathe sirloin tips or a similar cut of beef in a sweet, savory, soy sauce-based marinade. The same marinade executes double duty as the most delicious sauce to drizzle on the finished dish. The resulting flavorful bites of beef pair perfectly with crisp roasted broccoli, tender strips of bell pepper, and any simple toppings you love. Green onions and toasted sesame seeds are our favorites!
For more quick and easy Asian-inspired dinners, try my sweet and sticky meatballs or honey teriyaki chicken next.
Why You’ll Love Oven-Baked Beef and Broccoli
- Tender bites of beef and colorful veggies all in one package
- Irresistibly sweet, savory flavors of soy sauce, brown sugar, ginger, and garlic
- One and done sheet pan meal—less to prep, less to wash!
- Marinate the beef a little or a lot in advance to suit your schedule
- Just 20 minutes cooking time, mostly hands-off
- No chopping necessary for the marinade—you can actually toss this together in the morning without fuss
Ingredient Notes
Need an option with ground meat? My ground beef and broccoli always gets rave reviews.
Shopping Tip
We purchase pre-cut beef tips directly from ButcherBox and have been extremely happy with the quality and convenience time and time again.
Marinate for Maximum Flavor
The key to this recipe is the deliciously tangy blend that will pre-season and tenderize the meat. Based on the sweet-salty-irresistible mixture that we use for teriyaki salmon, it’s easy to whip up from pantry staples. Pour half over your sirloin tips, then set aside to marinate for at least 20 minutes, or up to a full day in the fridge.
Reserve the other half to simmer away as the sheet pan roasts, when it will become a drizzling and dipping sauce. This is what pulls our beef and broccoli bowls together!
Roast in Stages
When ready to cook, give the broccoli a head start of roughly 8 minutes at 450°F. The high heat helps the broccoli roast quickly—always a bonus during the dinnertime rush—and develop appealing crispy edges.
If making rice or noodles on the stovetop, start them as soon as the broccoli goes in.
After 8 minutes or so, toss sliced peppers in with the broccoli, then make room to add the pieces of steak to the other side of the pan. Leave most of the marinade behind in the bowl and discard.
Return everything to the oven and roast for another 8-10 minutes. This is the perfect time to simmer the reserved soy sauce mixture down into a sauce, make quick rice if you’re doing so in the microwave, and chop any green onions or other toppings.
The sheet pan is ready when the broccoli and peppers are tender-crisp and the thickest pieces of meat are cooked through to 145°F.
Serving Ideas with Beef and Broccoli
I like to toss everything together, mainly for visual appeal, then serve really generous bowls over rice and with all the sauce and toppings.
Thinly sliced green onions and toasted sesame seeds are the must-haves for me personally. Other toppings that make sense here include chopped cucumber, shredded carrot, steamed edamame, or steamed snow peas. Choose an Asian-inspired cucumber salad if you crave a crisp side to round things out.
Make-Ahead and Storage Tips
- To Make Ahead: Prepare the marinade, pour half over the sirloin, cover and store in the refrigerator for up to 24 hours. Refrigerate the reserved marinade separately. Chop the broccoli and bell pepper, if needed. Assemble and roast when needed.
- To Store: Leftover baked beef and broccoli keeps well in the refrigerator for 3-4 days.
More Sheet Pan Favorites
- Sheet Pan Balsamic Chicken and Veggies
- Sheet Pan Shrimp Fajitas
- Sheet Pan Chicken Gyros
- Mini Pierogies Sheet Pan Dinner
- Sheet Pan Chicken Sausage with Peppers and Potatoes
- Rosemary Garlic Sheet Pan Salmon
Sheet Pan Beef and Broccoli
Ingredients
- ½ cup low-sodium soy sauce
- ⅓ cup packed light brown sugar
- 2 Tablespoons rice vinegar
- 1 Tablespoon toasted sesame oil
- ¾ teaspoon ground ginger
- ½ teaspoon garlic powder
- ⅛ teaspoon red pepper flakes optional
- 1 pound sirloin tips or other steak cut into 1-inch pieces, see note
- 2-3 cups broccoli florets
- 1 bell pepper any color, thinly-sliced
- extra-virgin olive oil
- kosher salt and black pepper
- 1 teaspoon cornstarch plus 1 teaspoon cool water
- rice, green onions, and sesame seeds optional to serve
Instructions
- In a large liquid measuring cup, combine soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic powder, and red pepper flakes, if using. Whisk until smooth.½ cup low-sodium soy sauce, ⅓ cup packed light brown sugar, 2 Tablespoons rice vinegar, 1 Tablespoon toasted sesame oil, ¾ teaspoon ground ginger, ½ teaspoon garlic powder, ⅛ teaspoon red pepper flakes
- Place the cut beef in a prep bowl and pour about half of the soy sauce mixture on top. Set aside to marinate for at least 20 minutes, or cover and marinate in the fridge for up to 24 hours. Cover and reserve the other half of the soy sauce mixture in the fridge, also, if marinating the beef for a long time.1 pound sirloin tips
- When ready to cook, heat the oven to 450°F. Remove beef from the fridge, if it was chilled, and line a large rimmed sheet pan with parchment paper or a silicone mat.
- Spread the broccoli out on the sheet pan. Drizzle lightly with olive oil and sprinkle with salt and pepper. Roast for 8 minutes.2-3 cups broccoli florets, extra-virgin olive oil, kosher salt and black pepper
- After 8 minutes, add sliced pepper to the pan and toss together with the broccoli. Push the veggies to one side, then add steak to the other side. Discard the marinade left in the bowl.1 bell pepper
- Return everything to the oven and roast for another 8-10 minutes, or until the veggies are tender-crisp and the beef is cooked through to 145°F.
- Place the reserved soy sauce mixture (not what the beef was in) in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and let it bubble for 1-2 minutes.
- While the sauce is simmering, mix the cornstarch and cool water in a small bowl and stir into a thin slurry, then stir this into the soy sauce mixture. Keep bubbling until the sauce is thick enough to visibly coat the back of a spoon. Remove from the heat and set aside until ready to serve.1 teaspoon cornstarch plus 1 teaspoon cool water
- Remove sheet pan from the oven and toss everything together. Serve right away, over rice if you like, drizzled with extra sauce and topped with green onions and sesame seeds.rice, green onions, and sesame seeds
Notes
- Sirloin Tips: For a tender, flavorful cut with little effort, purchase beef or sirloin tips, which are typically pre-cut into small pieces. If you can’t find these, tri-tip or flat iron steak also work well. We purchase pre-cut beef tips directly from ButcherBox and have been extremely happy with the quality and convenience time and time again.
- Ground Beef Option: Super Easy Ground Beef and Broccoli
- More Veggies: Obviously use more broccoli or additional bell peppers to bulk this up with more veggies—just use more olive oil, salt, and pepper to taste.
- More Topping Ideas: In addition to green onions and sesame seeds, we like chopped cucumber, shredded carrot, steamed edamame, or steamed snow peas.
- Make Ahead: Prepare the marinade, pour half over the sirloin, cover and store in the refrigerator for up to 24 hours. Refrigerate the reserved marinade separately. Chop the broccoli and bell pepper, if needed. Assemble and roast when needed.
- Storage: Leftover baked beef and broccoli keeps well in the refrigerator for 3-4 days.
