Sheet Pan Beef and Broccoli is delicious, healthy and super easy to make. It all comes together in less than 30 minutes with just 5 ingredients for even the busiest of days.
Beef and Broccoli is a classic Chinese dish with a heavy sauce that is very heavy on the sodium. Here, I've made this dish simple to make by cooking it hands-free in the oven. I've also made it kid-friendly and easy to feed to various diets by skipping the sauce and serving it as a blank canvus for each person to add a sauce of their choosing.
This recipe is gluten-free, grain-free, keto, low-carb, paleo, whole30 and dairy-free as is so it works for a variety of dietary restrictions.
I love to serve this Sheet Pan Beef and Broccoli recipe over rice or cauliflower rice with an array of sauces for guests to choose their favorites. I personally like a drizzle of sriracha or Yogurt Dill Sauce. My husband likes A1 or homemade Sweet Chili Sauce. My kids will drizzle on a little low-sodium soy sauce and everyone gets exactly what they want.
Here's what you need to make Sheet Pan Beef and Broccoli:
- black pepper
- extra virgin olive oil
- thinly sliced beef
See recipe card for quantities.
Here's how to make Sheet Pan Beef and Broccoli:
1. If desired, trim the broccoli into uniformly sized pieces, cutting off the ends of the stems.
2. In a bowl, stir together the olive oil, salt and pepper. Then, add the raw beef and broccoli, stirring to coat. (This step can also be done directly on the pan to save dishes but I find it easier in a separate bowl.)
3. Spread the beef and broccoli mixture in a single layer onto a greased sheet pan.
4. Bake at 425 for 24 minutes, stirring halfway through and draining off any juices from the pan.
Hint: To keep this recipe super quick and easy, I like to buy pre-chopped broccoli and pre-sliced beef saving me some time. I still usually trim some of the broccoli into smaller pieces, but that only takes about 2 minutes since it's mostly prepped already.
Want to substiute an ingredient for this one-pan Beef and Broccoli? Here's how:
- Broccoli - use a few broccoli crowns and trim them yourself instead of the pre-chopped broccoli.
- Beef - use a sirloin, flank or skirt steak and slice the beef yourself instead of the pre-sliced beef.
- Olive oil - substitute an equal amount of another mild oil of your choice such as vegetable, canola or avocado oil.
Try one of this variation of Beef and Broccoli:
- Spicy - add ½ teaspoon red pepper flakes to the olive oil, salt and pepper when stirring them together.
- Sesame - use toasted sesame oil in place of the olive oil and sprinkle toasted sesame seeds over top of the cooked beef and broccoli.
This equipment comes in handy for Sheet Pan Beef and Broccoli:
Store leftover cooked Sheet Pan Beef and Broccoli in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months. Here's a guide with more information on how to properly freeze leftovers.
Serve beef and broccoli with cooked rice or cauliflower rice for a filling and balanced meal.
Looking for other easy sheet pan recipes like this? Try these:
Serve one of these delicious sauces with this Sheet Pan Beef and Broccoli recipe:
Sheet Pan Beef and Broccoli
- Preheat the oven to 425.
- If desired, trim the broccoli into uniformly-sized pieces, cutting off the ends of the stems.
- In a bowl, stir together the olive oil, salt and pepper. Then, add the raw beef and broccoli, stirring to coat. (This step can also be done directly on the pan to save dishes but I find it easier in a separate bowl.)
- Spread the beef and broccoli mixture onto a greased sheet pan.
- Bake at 425 for 24 minutes, stirring halfway through and draining off any juices from the pan.
- Serve with rice or cauliflower rice for a balanced meal and with a variety of sauces for dipping.
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended