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This Sheet Pan Beef and Broccoli is a delicious, healthier version of the classic Chinese takeout dish. You can make it on one pan and it’s paleo, gluten free, Keto, and Whole30 friendly!
I’m so excited to be partnering with some of my blogger friends to bring you 6 new Whole30 recipes today! We’ve each taken on a different type of recipe – sheet pan, Instant Pot, a soup, Dutch oven, skillet, and slow cooker!
Don’t these all sound amazing?! Click these links to go check out the recipes directly, and scroll down for my Sheet Pan Beef & Broccoli!
Crock Pot Lasagna Soup from Real Simple Good
Paleo Whole30 Sweet Potato Sausage Hash from Real Food with Jessica
Instant Pot Butter Chicken from Paleo Running Momma
Sunday Afternoon Roasted Chicken Soup from The Wooden Skillet
Buffalo Chicken Casserole with Cauliflower Rice from Wholesomelicious
and last but not least:
Sheet Pan Beef & Broccoli
I absolutely love Chinese food, but unfortunately it’s tough for me to order it from restaurants these days! Most of it is may with gluten, soy sauce (which is made from wheat), and MSG. I love recreating staple dishes in healthier ways without sacrificing taste. This dish is no exception! It’s incredibly easy to make, it tastes delicious, and you’ll have minimal clean up since its made on ONE pan 🙂
I used NY Strip for this recipe, but you can use any type of steak you want! I think top sirloin would be the next best option. Coconut aminos replaces soy sauce in this recipe and gives it a bit of sweetness. Serve with cauliflower rice for Whole30 & Keto or regular rice for just gluten free!
Looking for some other delicious Whole30 Sheet Pan Recipes? Check out my Sheet Pan Chicken Fajitas or Sausage, Potato & Broccoli Sheet Pan Supper!
Happy Cooking!
Sheet Pan Beef and Broccoli
Ingredients
- 1.5 lbs NY Strip (or other preferred type of steak- top sirloin would work well!), cut into 1-2 inch cubes
- 4-5 cups broccoli florets
- ⅓ cup coconut aminos
- 2 tbsp toasted sesame oil
- 3 cloves minced garlic
- 1 tsp rice vinegar
- ½ tsp sea salt
- 1 tsp grated ginger
- ½ tsp crushed red pepper
Sauce
- 2 tbsp coconut aminos
- 1 tsp arrowroot powder
- 1 tbsp water
- ¼ tsp sea salt
Instructions
- Preheat oven to 425. Line a rimmed baking sheet with parchment paper for easy cleanup. Add cubed steak to one bowl and broccoli florets to another. Combine the coconut aminos, garlic, sesame oil, rice vinegar, ginger, crushed red pepper, and salt in a bowl and mix well. Pour half of the mixture over the steak, and the remaining half over the broccoli. Mix both well.
- Use tongs to remove the steak from the marinade and place it on the baking sheet. Place broccoli onto the baking sheet drizzled with any remaining sauce from the bowl. Spread everything out evenly and bake for 12-14 minutes or until the steak is cooked to desired doneness. Optional: broil for 1-2 minutes to crisp everything up a bit.
- Transfer beef and broccoli to a bowl or plate, and pour any juices from the pan into a small saucepan. Add the 2 tbsp coconut aminos to the pan along with the ¼ tsp sea salt. Mix the arrowroot powder and water together to create a slurry. Bring the pot to a boil and add the slurry. Reduce heat to medium and stir until thickened.
- Serve the beef and broccoli over cauliflower rice with the extra sauce, sesame seeds, and green onions if desired.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Another delicious recipe! I used frozen broccoli and cooked it ahead of time for 5 minutes, plain on its own. The sauce was so good and quick and easy to make everything! Thank you so much. Will be in my rotation for sure.
Thanks so much Shauna! Glad you enjoyed it!
Great flavor and super easy weeknight dinner.
This looks yummy, and great for my hubby and 9yo….both are meat eaters. Do you think I can sub chicken for the steak for myself? Would the cook time of 12-14min at 425 degrees be the same if I use chicken instead?
Hi Sharon – I would increase it to 22 mins for chicken!
Where can I find calories, protein, fat, carb amounts for your yummy recipes?
We’re on our 6th Whole30, and my husband usually doesn’t like “takeout substitute” recipes, but he took one bite of your Sheet Pan Beef and Broccoli and exclaimed “You did it! You made Chinese food!”
This is the perfect combo of why I love your recipes so much – easy, fast, super yummy, and made with staple ingredients we always have in our pantry/fridge. Will be adding this to the rotation for sure. Thanks, Mary!
Thank you so much, Lauren!! Glad you both enjoyed it!
Such an easy recipe for beef and broccoli and SO flavorful. My 3 yo daughter normally ignores meat on her plate and she gobbled this up! Thanks for another great recipe. Love following you on Instagram. <3
Thank you Amy!! 🙂
A winning recipe!!!!!! It’s so good!! And so easy, which is a must in my house!
Thanks Sal! Glad to hear you like it!!
This was so good Mary! Will have to double next time I make it because it disappeared in about five minutes! I used butcher box flank steak because that’s all I had and it was delicious! Thanks for another great recipe!
Glad to know it works with flank steak! So glad you enjoyed it, Jess! Thanks!
I came to the comment section to see if anyone used BB flank. Thanks!
This was a super easy weeknight recipe! Came together quickly and super tasty.
Thanks Rachel! Glad you enjoyed it!
Made this for dinner tonight – it was delicious! Did a couple things different:
– used sirloin
– subbed about 1/2 tsp ground ginger for the fresh
– subbed 1 tbsp avo oil for 1 tbsp of the sesame oil (we don’t like a strong sesame taste)
I didn’t even need the extra sauce – it was great without it!
Hi Taryn! Thanks so much for sharing your substitutes! Glad you enjoyed it 🙂