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!

Teriyaki Beef Sheet Pan Dinner

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.

After a couple of days of gluten-free stuffing and several pieces of pecan pie bars, I’m also left craving lighter fare.

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!

The PERFECT Teriyaki Beef Sheet Pan Dinner

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.

Teriyaki Beef Sheet Pan Dinner

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.

Teriyaki Beef Sheet Pan Dinner

4.59 — Votes 12 votes
By Cassy
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 4 servings
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!


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!

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.


Calories: 352kcal | Carbohydrates: 15g | Protein: 38g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 104mg | Sodium: 1728mg | Potassium: 597mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 0.1IU | Vitamin C: 0.01mg | Calcium: 50mg | Iron: 3mg

Additional Info

Course: Dinner
Cuisine: Asian
Servings: 4 servings
Calories: 352
Keyword: sheet pan dinner, teriyaki beef

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.

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Recipe Rating


  1. 1 star
    This recipe was ROUGH. The marinade doesn’t have anything to balance the tanginess and was honestly just unpleasant to eat.

    1. We’re so sorry you didn’t like this one, Sharon! Coconut aminos are actually quite sweet, so I’m surprised yours turned out tangy!

  2. 5 stars
    Made this last night with some tweaks (because who can leave a recipe alone?) I added mushrooms, onion, and turkey sausage links. Hubby did not even miss having potatoes it was so filling!

  3. 5 stars
    Loved this! So quick, easy, and flavorful. We will definitely be adding this one to our monthly rotation. The only substitution I made was to use 1/2 -1 tsp fresh ginger instead of powdered. Delicious!

    1. We are so glad you loved this recipe, Bren! Thank you for taking the time to share with us and to share your thoughtful sub – you just can’t beat fresh ginger! -Team FF

  4. 5 stars
    I will definitely be making this again! But I may cut back on the rice vinegar as the sauce was a little too sweet for me.

  5. 5 stars
    You all are amazing! This was so easy, delicious and I think my favorite beef recipe.

    1. So easy and delicious, right?! We’re so glad you loved it, Lindsay!

  6. 4 stars

    I loved this recipe. Everything except for the cook time of the meat. 20 minutes is way too long for such a thin cut of meat. I’d say maybe 10 minutes.

    Everything else about this was great. We made rice to go along with it and it was totally yummy!

  7. This was a great dinner that my family really enjoyed. Next time, I might reduce the cook time for the steak so it is more medium to medium well in the end. Super easy on a sheet pan.

  8. p.s. I didn’t see where to leave a star review but would definitely give it 5+ stars

  9. Made this for the second time last night. So so good! Made as is but added a red pepper and some celery for extra veggies and brought the other half of the marinade to a boil on the stove to top everything with because I like it a little saucier…so good and so easy I could have eaten the entire thing!

  10. 5 stars
    So good and so easy!! I had low expectations since I was using flank steak that was pushing its exp date, but I marinated it for a few hours, added mushrooms with the broccoli, and dang… will definitely be making this again

  11. I made this last night and it was so quick and easy! I ran out of coconut aminos and had to sub about 1/3 of it with soy sauce. It worked and was delicious, but definitely salty and not as sweet. Can’t wait to try again with all coconut aminos! Will def be doing this again! Thank you! 🙂