This sheet pan beef and broccoli with teriyaki sauce is a quick and easy dinner recipe for people with fast-paced lifestyles. Sheet pan meals have become a culinary sensation, offering a convenient and flavorful solution for those on the move.
The ingredients for this recipe are straightforward, and it will be ready to eat in a little over half an hour. This recipe is a perfect choice for when you have had a busy day and need to make a quick dinner just like my ground beef stir fry and lemon basil and chicken pasta.
I love the addition of roasted broccoli with the beef. I also have a recipe for how to grill broccoli that you might like that gets that same caramelization happening.
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Ingredients
- sirloin steak - Sirloin steak cooks pretty fast and is tender which makes it perfect for this recipe.
- teriyaki sauce - If you have a bottle on hand from the grocery store, that will work great. You might see two kinds: one a marinade and one a stir fry sauce. If possible, choose the sauce because it's thickened whereas the marinade is watery and not as great for serving over the meat and veggies.
- broccoli florets - Make sure they aren't overly large so that they cook quickly.
- green beans - Green beans are an excellent accompaniment to steak and they roast nicely.
- mushrooms - White button mushrooms or cremini mushrooms both work for this recipe.
- red bell pepper - You can use green or yellow bell peppers if you prefer but I use red for contrast in color and I enjoy their flavor the best.
*Check recipe card for ingredient amounts.
How to Make Sheet Pan Beef and Broccoli
Step #1. Prep beef. Preheat the oven to 400ºF. Add the beef strips to a bowl with minced garlic, ½ cup teriyaki sauce and a touch of salt.
Step #2. Spread out. Spread the beef and veggies evenly over a lightly greased sheet pan. Pour the remaining teriyaki sauce over the veggies.
Step #3. Bake. Bake for 15 minutes in the preheated oven. Flip the beef and veggies and bake for 10 more minutes, until roasted and browned.
Step #4. Serve the beef and broccoli. Add the garnishes and serve with rice, noodles or on its own. Enjoy!
Joss' Top Tip
Make sure to get the beef sufficiently coated with the teriyaki sauce in order to ensure the flavor really soaks into the meat. If you have time, you can let it marinate for a few hours in the fridge before cooking.
Side Dishes
- It is best served over plain noodles, rice, quinoa, mashed potatoes or simply on its own.
- If you're serving this dish with brown rice, check out my tutorial for how to cook brown rice on the stove.
- For barley, a good brown rice substitute, I also demonstrate how to cook barley here.
- Spring rolls or these Asian dumplings are also amazing!
Wine Pairing
If you are looking for a decent wine pairing, beef teriyaki matches well with red wines like Cabernet Sauvignon, Zinfandel, and Merlot.
Storage
- Should there be any leftovers, put some rice or noodles into a storage container and pour the remaining beef, vegetables, and sauce on top of it.
- It can be stored in the fridge for up to 3 to 4 days or in the freezer for up to 2 months.
- If freezing, thaw in the fridge overnight.
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📋Recipe
Easy Sheet Pan Beef and Broccoli
Ingredients
- 1 pound sirloin steak - sliced into thin strips
- 2 garlic cloves - minced
- 1 cup teriyaki sauce - divided
- 2 cups broccoli florets
- 1 cup green beans - cut into thirds--or in halves if small
- 1 cup button mushrooms - sliced
- 1 red bell pepper - sliced
- 4 green onions - sliced (to garnish)
- sesame seeds - to garnish
- salt - to taste
Instructions
- Preheat oven to 400ºF. Add the beef strips to a bowl with minced garlic and ½ cup teriyaki sauce. Sprinkle with a bit of salt and mix well to coat.
- Spread the beef and veggies evenly over a lightly greased sheet pan. Drizzle the remaining ½ cup teriyaki sauce over the veggies.
- Bake for 15 minutes in the preheated oven. Flip the beef and veggies and bake for 10 more minutes, until roasted and browned.
- Garnish with green onions and sesame seeds. Serve with rice, noodles or on its own and enjoy!
Equipment
Notes
- Make sure to get the beef sufficiently coated with the teriyaki sauce in order to ensure the flavor really soaks into the meat. If you have time, you can let it marinate for a few hours in the fridge before cooking.
- If you are looking for a decent wine pairing, beef and broccoli teriyaki matches well with red wines like Cabernet Sauvignon, Zinfandel, and Merlot.
- Should there be any leftovers, put some rice or noodles into a storage container and pour the remaining beef, vegetables, and sauce on top of it. It can be stored in the fridge for up to 3 to 4 days or in the freezer for up to 2 months.
- If freezing, thaw in the fridge overnight.
- You might see two kinds of teriyaki in the grocery store: one a marinade and one a stir fry sauce. If possible, choose the sauce because it's thickened whereas the marinade is watery and not as great for serving over the meat and veggies.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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