Teriyaki Beef Sheet Pan Dinner

Prep Time 00:10 Cook Time 00:35 Total Time 0:45 Serves 4



    For the Marinade

    • 8 ounces coconut aminos
    • 1 tablespoon rice vinegar
    • 2 teaspoons sesame oil
    • 1/2 teaspoon fish sauce
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon ginger powder

    For the Beef & Broccoli

    • 1.5 pounds thinly sliced stir fry beef*
    • 2 large, or 3 small, heads of broccoli
    • 1 tablespoon avocado or olive oil
    • 1/2 teaspoon sea salt
    • Sesame seeds, for garnish
    • Green onions, for garnish


    1. Preheat the oven to 400 F.
    2. In a large bowl, whisk together all ingredients for the marinade and add the beef. Let sit in the mixture for at least 15 minutes or up to 8 hours.
    3. Cut up the broccoli florets and place on a large rimmed baking sheet pan. Toss with the salt and oil and spread out over pan. Place the pan in the oven on a medium-high rack. Bake for 10 minutes then remove from oven.
    4. Add the beef, spreading evenly over the sheet pan, along with half the marinade. Bake for 20-25 minutes until beef and broccoli are browned, then remove from oven. 
    5. Garnish with green onions, sesame seeds, and serve!


    Recipe Notes

    *  I used ButcherBox thinly sliced beef for this recipe. If you don't have this on hand I recommend using thinly sliced sirloin steak or flank steak. If you choose flank steak, I recommend marinating for a longer period of time.

    Optional Step: If you'd like to thicken the sauce from the dinner further, drain the sauce from the sheet pan into a small pot once beef and broccoli have finished cooking and bring to a boil for 3-5 minutes until it reaches the desired consistency, then pour back over the beef and broccoli.

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