Sheet Pan Beef & Broccoli

I love cooking. But I DO NOT love doing dishes. In fact, I hate it.

But what can you do if you want to make better choices eating and cooking for your family?

I’ve gotten on a roll of making sheet pan dinners. These one pan diners are absolutely saving my sanity.

This one today literally makes only a handful of things dirty – even the pan itself stays clean with the help of aluminum foil.

So let’s get cookin’!

What Can I use in Place of the Beef Stew Meat?

Most tender beef cuts, such as sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron) and shoulder petite tender, can be cut into strips and used in this recipe. You could also use chicken if you prefer that over beef.

How Long Should I Let the Beef Marinate?

Let the meat marinate for at least 3o minutes and no more than 3 hours.

1 pound beef stew meat
1/2 cup low sodium soy sauce
3 Tablespoons packed light brown sugar
1 Tablespoon minced garlic
4 teaspoons ground ginger
2 Tablespoons vegetable oil (divided)
3 cups small broccoli florets (frozen)
1/2 cup sliced white onions
cooked white rice (if desired)
green onions (sliced on the bias, optional)
sesame seeds (optional)

Heat oven to 450°F. Spray 15x10x1-inch rimmed sheet pan with cooking spray (or line the sheet pan with aluminum foil and spray the foil for easy clean up).
Combine the soy sauce, brown sugar, garlic, ginger, and oil in a zip top bag. Mix well. Add the beef, onions, and broccoli to the bag and toss to coat evenly. Let it marinate for at least 30 minutes.
Spread the mixture on your sheet pan and roast 15-20 minutes or until it reaches an internal temperature of the meat reaches 160 degrees.
While the beef and broccoli is cooking, make some white rice to go with it.
Once the meat has reached the correct temperature, serve it on top of the rice. Sprinkle some of the green onions or sesame seeds on top