This Beef and Broccoli Sheet Pan is going to be a new favorite in your home. Ready in 30 minutes with tender beef and loads of flavor this recipe is part of the clean plate club!
Quick Sheet Pan Stir Fry made with Beef and Broccoli
It comes together in under 30 minutes and with ingredients, you probably already have on hand. More and more I am drawn to create meals that any home cook can create for their family without having to slave away in the kitchen. It’s important to make healthy meals accessible to all! This one not only is easy and a crowd pleaser but the meat is truly soft and tender, the broccoli crisp and flavorful and the sauce is finger-licking good. A winning combination! n my new book, I have 39 amazing sheet pan recipes! One of my favorites is the Mustard Beef + Broccoli Sheet Pan Stir Fry, which inspired this recipe!
About The Ingredients
- Baking soda acts as a tenderizer and you will be blown away by how tender the meat in this recipe is. The idea of making a stir fry in a sheet pan might seem like it would leave you with hard meat, not here! My method is fail-proof
- I love broccoli! Cooking broccoli with pancetta takes it to another level. I want to write a cookbook of vegetable recipes that aren’t vegetarian. I think it would be fun and delicious.
- You can use pancetta or chopped-up bacon for the broccoli, both add an addictive salty-fatty touch!
- Stir fry beef is usually sliced sirloin and it’s very tender. I also like to use flank steak or skirt steak and slice it thin.
Step by Step Sheet Pan Meal
- Start with broccoli because it cooks longer.
- Massage the oil and salt into it, add the bacon or pancetta, and pop it in the oven.
- Then start on the beef. Add the baking soda and then the seasonings.
- Add the vinegar, let it fizz and then massage and let it sit for a few minutes.
- Oil a sheet pan and put the beef out on the sheet pan, make sure to separate the beef slices.
- Once the beef is in the oven, under the broiler, dinner will be ready in 5 minutes.
- Mix up the sauce quickly.
- Remove everything from the oven and dig in!
Sheet Pans
I use Nordic Ware sheet pans, in my experience, the stainless steel ones warp. If you’re worried about leaching, just line them with parchment paper.
Made Simple – Easy Recipes!
Yes all the recipes in the book are paleo and keto and most are AIP friendly. I get that question a lot. They are also easy to make and nutrient-dense. While I personally have been implementing carb ups in my life, more often, I still wrote the book to help with blood sugar regulation!
Frequently Asked Questions
Yes, you can use a filet or rib eye, just slice thin!
Yes, just chop up very small.
Yes, almond butter or sun butter would work well.
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Beef and Broccoli Sheet Pan Stir Fry (less than 30 minutes)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 3 1x
- Category: dinner
- Method: sheet pan
- Cuisine: Asian
- Diet: Gluten Free
Description
A less than 30 minute sheet pan meal that has all the components of a killer stir fry!
Ingredients
For the Broccoli
- 5 cups. Broccoli florets
- 1 tablespoon coconut oil, lard, or ghee
- 1 teaspoon fine salt
- ½ cup diced pancetta
For the Beef
- 1 pound sirloin stir fry beef
- ¼ teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon ground garlic
- 1 teaspoon dried parsley
- 1 tablespoon apple cider vinegar
For the Sauce
- 2 tablespoons tahini
- 1 tablespoon coconut aminos
- 1 tablespoon apple cider vinegar
- 1 teaspoon fish sauce
Instructions
- Heat your oven to 400F.
- On one sheet pan, toss 5 cups of broccoli florets in 1 tbsp fat, add 1tsp fine salt and massage the fat into the broccoli. Spread it out on a sheet pan and sprinkle with pancetta or diced prosciutto. Roast for 20 minutes.
- Mix 1 pound of sirloin stir fry beef with 1/4 tsp baking soda and let it tenderize for a few minutes. Add in 1 tsp fine salt, garlic powder and dried parsley. Mix well then add in a little apple cider vinegar and mix and massage the meat for a bit.
- Spread the beef strips out on another greased sheet pan. Place in the oven top rack. Cancel the roasting. Set the oven to broil on high for 5-6 minutes.
- While that cooks mix 2 tbsp tahini with a splash of coconut aminos, fish sauce and apple cider vinegar.
- Remove everything from the oven and serve with sauce drizzled on top.
- Make sure you pre-order Made Whole Made Simple for more deliciousness!
Nutrition
- Serving Size: 1/3 recipe
- Calories: 573
- Fat: 31g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 55g
Jody Soldo says
This was a hit! I think the umami in the sauce is just perfect. We’re doing a Whole30 and this was a great recipes to change things up. We ate this over cauliflower rice. So good!
The timing in the recipe was spot on and a great option for a weeknight meal. All your recipes are great and this one will definitely be heavy rotation at our home.
Cristina says
Yeayyy! Thank you Jody! This is one of my favs too!
Heather Zolzer says
Wowza!!! This was absolutely delicious, way beyond my expectations! Subbed bacon for pancetta because the market was out (so weird.) sliced up some sirloin steaks from our Butcher Box! Sauce and everything else mixed together was amazing. Very rich and complex flavor considering how simple it was – super kid friendly as well.
P.a. My sauce started out a bit “coagulated” but after giving it a couple good turns with my mini whisk everything emulsified and it was creamy and beautiful. I might just start eating it in everything. Tangy with umami yet just the right hit of salt and sweetness with the coconut aminos. Delicious. Thanks for inspiring me – Simple, clean recipes that have a depth of flavor bit typically found in “fast” cooking.
Cristina says
Wowza Heather- thank you
Dianna says
Another CK winner! This was awesome and seriously so easy. Great weeknight dinner that doesn’t feel like a week night dinner.
Cristina says
whoot whoot!
Melissa says
This was great! Interesting, the use of baking soda. Looking forward to trying more recipes!
Cristina says
I’m so glad you enjoyed it!
Kassie says
This was SO good and SO easy! I subbed cooked bacon for the pancetta since that’s what I had. My husband’s words ” I can’t stop eating it!” Me, “Well you better, so I can have some!” My 4-year old even ate it. Although she may have just eaten the bacon and some of the meat, but I’ll take it!
Cristina says
Yeayyy! Thank you!
Kirstin says
I’m a little confused. Am I using two sheet pans? Once for the broccoli and one for the beef? Or does the beef get added to the broccoli’s pan and then broiled? This was not clear from the recipe. Thanks.
Cristina says
You’re using 2 sheet pans
Keight Hunter says
Hi, just wondering why my tahini turns lumpy when I add the cider vinegar? Thanks ?
Cristina says
Could be a few things. Tahini separates in the jar a lot, the oil rising to the pot, so you need to stir it smooth before measuring out your tahini. It’s its mostly oil the vinegar and oil won’t blend well. That’s my best guess. But it could be expired, or you need to mix it better.
Eirwen Godfrey says
Hi there again, I’ve worked out what a broiler is. Thanks google. For any Brits reading this, it’s the difference between American English and British English. It’s essentially an oven grill, to our US friends a grill is a BBQ, to us it’s part of our cooker/ stove.
Making this recipe tonight. Still don’t know how much broccoli 5 cups is??
Eirwen
Cristina says
5 cups broccoli florets is a little over a pound.
Eirwen Godfrey says
The recipe looks wonderful. Help please, here I am in Wales UK, firstly how much in weight/amount is 5 cups of broccoli, we don’t do cups as a measuring system here? Secondly our ovens over here don’t have “broil”, am I ok to just have the oven on 400F/200C?
Many thanks
Eirwen