Sheet Pan Beef and Broccoli
This Sheet Pan Beef and Broccoli is the weeknight dinner you’ll want on repeat — fast, flavorful, and made with simple ingredients you probably already have. Thinly sliced beef roasts alongside crisp‑tender broccoli in a savory, lower‑sugar sauce that caramelizes beautifully in the oven. Everything cooks on one pan for minimal cleanup, and the high‑heat roasting gives you that takeout‑style flavor without the fuss. Serve it over rice, cauliflower rice, or noodles for a balanced, gluten‑free meal that’s ready in under 30 minutes and perfect for busy nights.
Ingredients
- 1 lb sirloin sliced into 2-inch cubes
- 3-4 cups broccoli florets
- ¼ cup Primal Kitchen Teriyaki Sauce
- 1 tablespoon coconut aminos or Tamari Soy sauce
- 1 teaspoon avocado oil
- 1 teaspoon rice vinegar optional
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder optional
- ½ teaspoon sesame oil
Instructions
- Mix teriyaki sauce, coconut aminos, rice vinegar, garlic powder, and ginger powder.
- Add beef + ⅓ cup of the marinade to a zip‑top bag or bowl.
- Refrigerate 30 minutes to 12 hours.
- Prep the broccoli. Toss broccoli with avocado oil + remaining marinade.
- Preheat oven to 400°F.
- Roast broccoli 5–10 minutes.
- Add beef and roast 10-15 minutes, stirring halfway until beef reaches preferred level of done
Nutrition
Serving: 200gCalories: 330kcalCarbohydrates: 12gProtein: 35gFat: 15gSaturated Fat: 5gSodium: 340mgFiber: 4gSugar: 5g
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