Sheet Pan Beef and Broccoli
Toss this in the oven for a simple yet satisfying dinner. Tender sirloin tips cook fast but feel fancy!
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
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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.