Sheet Pan Beef and Broccoli (Gluten Free)

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This Sheet Pan Beef and Broccoli is a better for you version of the traditional Chinese take out. Juicy steak, crisp broccoli all bathed in a tangy marinade sauce. It is made on one pan making assembly and clean up a breeze.

Growing up we would go to a local Chinese buffet place and I'd get beef and broccoli with noodles. It was one of my favorite meals.

This sheet pan beef and broccoli is a healthier version of the classic takeout. There are no additives or MSG in the ingredients. It is made with all real whole foods and using the different sauces in the marinade boost with flavor. All of these sauces are gluten free so there is no need to worry about any hidden gluten.

There is a little prep work for this recipe such as marinating the steak for a half hour but when put in the oven, it only takes about 15 minutes. The juicy steak and crisp broccoli is coated in the sweet, savory and tangy marinade that gives this dish the perfect umami. You won't even realize you aren't eating takeout.

If you are looking for more nourishing sheet pan meals, check out this Sausage, Potato and Veggie Sheet Pan Meal, this Garlic Salmon and Lemon Broccoli Sheet Pan and this Whole 30 Italian Sausage and Vegetable Sheet Pan Meal.

WHY YOU'LL LOVE MAKING THIS SHEET PAN BEEF AND BROCCOLI

• All the flavors. Sweet, salty, tangy and savory- this recipe has it all!

• Easy clean up. Everything is cooked on one sheet pan so less dishes to do.

• Better for you version. Take out can not always be the healthiest with questionable ingredients plus the additional cost. You can easily make it with wholesome ingredients and half the cost at home without sacrificing flavor.

INGREDIENTS + NOTES

• Steak: You will need 1 lb of lean steak. Flank is my preferred steak to use but you can also use sirloin or skirt. It will need to be cut into 1 inch thick strips.

• Broccoli florets: I prefer fresh florets. If you don't have broccoli, feel free to use cauliflower florets, carrots, snow peas or bell peppers.

• Oyster sauce: This sauce is a bit tangy, sweet and salty. Many brands contain gluten so check your label. My favorite gluten free brand is Kikkoman.

• Coconut aminos: Another sweet and salty sauce that is gluten free. It is a great replacement for soy sauce.

• Sesame oil: Adds hints of nutty flavoring.

• Brown sugar: This gives the marinade hints of sweetness.

• Garlic: Fresh minced garlic is best for those aromatic flavors.

• Red pepper flakes: Gives this dish a little bit of heat. You can add more if you like it hotter.

• Sesame seeds: Optional, but is the perfect garnish while giving a little crunch.

Scroll down to the recipe card for quantities used.

HOW TO MAKE BEEF AND BROCCOLI

Step 1: Make marinade

Whisk together marinade ingredients.

Step 2: Marinate the steak and preheat oven

Coat the steak pieces in the bowl of marinade. Cover then refrigerate for up to 2 hours. Preheat oven and line baking sheet.

Step 3: Transfer steak to baking sheet

Transfer steak to the baking sheet using tongs.

Step 4: Add broccoli

Coat broccoli florets in the leftover marinade. Then transfer to the baking sheet making sure to spread in a single layer.

Step 5: Bake then broil

Bake for 12-14 minutes then broil for 2 additional minutes. Steak should be cooked through and sauce thickened.

VARIATIONS

Here are a few ways you can customize this recipe:

• Add ginger. I will sometimes sprinkle ginger powder in the marinade for hints of the flavor. I find it goes perfect with this combination.

• Add veggies. Broccoli doesn't have to be the only one. You can add cauliflower, carrots, bell pepper, asparagus and mushrooms, if desired.

• Replace with soy sauce. I love coconut aminos for the flavor and I'm not a fan of soy but you can substitute the coconut aminos for soy sauce. Just check your labels to make sure it is gluten free.

• Garnish. Feel free to garnish with toasted sesame seeds and chopped green onions.

EMILY'S TIPS

• Don't marinate steak too long. 30 minutes to 2 hours is all that is needed. Over marinating will affect the texture of the beef.

• Use fresh broccoli. This is best for roasting up but if you do use frozen broccoli make sure to thaw before cooking.

• Spread beef and broccoli out evenly over the pan. This will help prevent it from steaming and cook up properly.

• To keep beef tender, slice it against the grain. No one wants to chew through leathery meat. Flank steak is perfect for being able to slice against the grain.

• Broil at the end. Don't forget this step! The high heat from the broiler will fully brown the meat and thicken the sauce up nicely.

SERVING SUGGESTIONS

Sheet pan beef and broccoli always traditionally pairs with a side of rice. If you are going low carb, Whole 30 or Paleo, you can enjoy with this side of Cilantro Lime Cauliflower Rice.

Other options to pair with are mashed potatoes, quinoa or your favorite gluten free noodles. You can also add your favorite vegetable sides with this dish such as carrots, Brussels sprouts, or green beans for added nutrition.

STORAGE

Store any leftovers in an airtight container refrigerated for up to 4 days. You can freeze any leftovers in a freezable bag or freezer safe airtight container for up to 3 months.

To reheat, place in the microwave or 350 degree F oven until warmed through.

FAQ's

What is the best type of steak to use?

Flank steak is the best to use. If you don't have flank, you can use sirloin or skirt because they cook up well too.

Can I marinate the steak overnight?

I don't recommend marinating the steak overnight. You can marinate up to 2 hours. Anything after that will change the texture.

Can I use frozen broccoli instead of fresh?

Yes, just thaw beforehand and pat dry off any excess moisture.

How do I prevent the beef from overcooking?

The beef needs to be cut into 1 inch strips and all slices should be uniform. This will help it cook evenly.

I hope you give these Sheet Pan Beef and Broccoli a try! If you do give this recipe a try, please let me know!

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