Teriyaki Beef Sheet Pan Dinner

Teriyaki Beef and Broccoli Sheet Pan Dinner

4.59 — Votes 12 votes

Teriyaki Beef Sheet Pan Dinner

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!

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: Asian

Servings: servings

Author: Cassy

Ingredients

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

Instructions

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!

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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