Teriyaki Beef Sheet Pan Dinnerjump to recipe
This Teriyaki Beef Sheet Pan Dinner combines thinly sliced beef and broccoli with a Paleo and gluten-free marinade that bakes up in 30 minutes for an easy way to get an Asian-inspired meal on the table!
The week after a holiday, I usually want two kinds of foods: Chinese or Mexican. I also want it to be EASY, EASY to whip up. Essentially, I crave the opposite of the involved holiday comfort food spread. I *know* I'm not alone here because the Friday after Thanksgiving, I went with my in-laws to grab a quick Tex Mex dinner out on the town. It was (hysterically) the most packed I'd ever seen that restaurant in my life! Turns out, everyone was tired of turkey.
That is where this recipe comes in! It's Asian-inspired, easy/easy recipe that carries a slightly lighter load during this heavy food season. I'M IN!
I also have to say, this dish kinda blew my socks off a bit. When we develop recipes, we always start with the most simple methods first. If we can avoid having to make a reduction or putting things in the oven at different times, we want to give you that option! I fully expected this dish to come out of the oven with the broccoli not cooked enough, the beef cooked too much, and the marinade to be swashing around on the pan …BUT, something magical happened. This Teriyaki Beef Sheet Pan Dinner came out of the oven absolutely PERFECT. The broccoli was perfectly cooked and even wonderfully crispy on the edges, the beef had that perfect takeout near-crispy (but not over-cooked) texture, and the marinade reduced to form the tastiest sauce over everything. I was blown away and so excited to bring you this method.
Note on the beef: I used the “thinly sliced beef” that often comes with my monthly ButcherBox delivery. It is VERY thinly sliced and we especially love it for Asian-type meals. If you don't have this cut on hand, I recommend using thinly sliced sirloin steak or flank steak. If you choose flank steak, I recommend marinating the beef for a longer period of time.
Like all sheet pan dinners here on my blog, this one is designed to get you a healthy meal on the table with minimal effort. If you're looking for a carb to serve it with, I suggest steamed white rice (my preference), baked potatoes (bake them alongside the sheet pan dinner), or even some stovetop carrots.
I hope you enjoy!Print
Teriyaki Beef Sheet Pan Dinner
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 1x
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 sirloin or flank steak
- 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
- Preheat the oven to 400 F.
- 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.
- 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.
- 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.
- Garnish with green onions, sesame seeds, and serve!
* 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.