Sheet Pan Garlic Ginger Beef and Broccoli

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This Beef and Broccoli recipe is a forever favorite in my house. In college, Chinese takeout was a staple in my diet. Now that I’m in the kitchen all the time, I prefer this better-for-you version. You know exactly what ingredients are going into it and it is simply a breeze to make. This Asian inspired dish is one of many requested takeout recipes, alongside my Hibachi Steak and Fried Rice. We rarely have any leftovers with these types of recipes!

The garlic ginger sauce is ridiculously delicious here. You can use Tamari sauce instead of Soy Sauce to make this gluten free. This sauce is so popular with my family, I use it on my Sesame Chicken Recipe and my One Pan Honey Garlic Chicken, Broccoli and Rice dish. Everyone inhales these takeout style dishes.

Another great aspect of this recipe is that it is totally customizable where you can use other vegetables and meat in place of the ones listed here. A great alternative for the protein is shrimp. For the vegetables, you can switch them out for mushrooms or carrots or bell peppers. More delicious dishes you can try with the same flavor profile are my Honey Ginger Sesame Chicken Thighs or my Killer Crack Salmon Muffins.

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Sheet Pan Garlic Ginger Beef + Broccoli

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4.50 from 6 votes

Servings: 4

Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Total Time: 35 minutes mins

This one pan dinner is easy to make and much healthier than Chinese takeout. The garlic ginger sauce pairs beautifully with the beef and broccoli.

Ingredients 

US CustomaryMetric

• 1½ lbs top sirloin steak, sliced thin
• 1 tbs potato starch (or flour)
• 4 cups broccoli florets
• 1 red onion, quartered
• 2 tbs ginger paste
• 2 tbs sesame oil, (or olive oil)
• salt and pepper to taste

Sauce:

• 1/4 cup low sodium soy sauce *
• 2 tbs toasted sesame oil
• 1 tbs Sriracha sauce
• 1 tbs ginger paste
• 3 cloves garlic, minced
• 1 tbs honey
• Garnish: toasted sesame seeds + scallions

Instructions

• Whisk together all of the sauce ingredients in a glass until smooth. Taste and adjust sweetness or soy sauce if needed. Set aside.
• Preheat oven to 450℉ or 230℃. Line a large sheet pan with parchment paper.
• Toss the meat strips with the starch to coat all pieces. Transfer them to the sheet pan along with the broccoli, onion chunks, drizzle on the ginger paste, oil, and season with salt and pepper to taste. Toss everything to coat well. Spread it all out evenly. Roast for 10 minutes. Remove the sheet pan from the oven and turn on the broiler.
• Pour 3/4 of the sauce onto the roasted beef and broccoli and toss to coat. Spread out evenly and place back in the oven to roast another 3-5 minutes or until the meat starts to crisp up. Do not walk away from the oven.
• Serve with cauliflower rice or basmati rice and the rest of the sauce.

Notes

Recipe is best served fresh but will keep in your fridge, in an airtight container for up to 5 days. 

You can sub in any vegetable for the broccoli, like mushrooms, zucchini, etc.

You can also sub in shrimp or thin sliced chicken strips in place of the beef.

*Use Tamari Sauce to make this Gluten Free.

Nutrition

Calories: 414kcal | Carbohydrates: 14g | Protein: 42g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 100mg | Sodium: 790mg | Potassium: 988mg | Fiber: 3g | Sugar: 6g | Vitamin A: 572IU | Vitamin C: 84mg | Calcium: 91mg | Iron: 4mg

Author: Stella Drivas