I love this gluten free sheet pan beef and broccoli recipe. Not only does it take less than a half an hour to whip up and almost no time to clean up, the end result is SO delicious. A lot of chinese restaurants can’t make their popular dishes gluten free, so I did and it’s pretty amazing if I do say so myself. My gluten-eating family loved this recipe and I hope you will too. This recipe is actually the perfect weeknight dinner for when you don’t have a lot of time but want a good healthy and filling meal. That’s the beauty of sheet pan meals: they are SO simple and take minimal effort.
The Ingredients-
The Ingredients for the sheet pan beef and broccoli marinade are fairly traditional asian ingredients in cooking: tamari or gluten free soy sauce, sesame oil, gluten free hoisin sauce, rice wine vinegar, brown sugar, grated fresh ginger, and sesame seeds.
Other than this, of course you need broccoli, beef, and scallions.
A note on the beef-
I used sirloin for this recipe and was incredibly happy with the results. The steak was baked and wasn’t chewy or hard to eat. It was so delicious, tender, and bite sized: perfect for a dish like this.
I will say, however, if you would rather use cubed filet mignon, GO FOR IT. That would be SO good, but honestly sirloin is way more affordable. I bought mine from stop and shop and the two pounds of meat were only $17 total. It’s a great deal if you’re looking to make this recipe more frequently.
The Instructions and my notes –
The first step is to mix the marinade in a large mixing bowl: just add all of the marinade ingredients (soy sauce, sesame oil, brown sugar, rice wine vinegar, hoisin sauce, ginger, and sesame seeds) and mix until combined. Add the steak to the bowl.
I would recommend mixing the steak around within the marinade to ensure everything is marinating evenly when the steak eventually goes to sit in the fridge. Making sure it’s evenly submerged in the marinade will help make the dish really flavorful, instead of just bland grey steak. It’s worth it to mix every 15 minutes while marinating.
When breaking down the broccoli, you’ll want to make each piece a little bit larger than bite sized. When roasting, the broccoli will shrink slightly so it’s worth it to chop the pieces a little larger.
LINE YOUR SHEET PAN WITH FOIL!! It will cut clean up time in half! Trust me, it’s a really simple step that will save you loads of time and effort in the future.
Use a slotted spoon to remove the steak from the marinade bowl, and try to leave as much marinade behind as possible for the broccoli to eventually sit in. Evenly disperse your steak between two sheet pans (each lined with foil).
Add the broccoli to the marinade bowl. Toss around for a few moments and then add it to the pan with the steak and sliced scallions. Any marinade left behind will be cooked down into a sauce.
Bake for 7-8 minutes at 425. If you want, you can bake each pan separately. Ideally, both would fit on the middle rack together. If not, you can rotate after 4 minutes.
This recipe cooks the steak to a nice medium. Bigger pieces may be medium rare and smaller pieces will be well done, which I enjoy because it allows for different people eating the steak to have it cooked to their liking. It’s a win-win for the whole family!
After it’s done cooking, I plated mine over rice and garnished with more scallions and sesame seeds.
Here’s the recipe!!
Gluten Free Sheet Pan Beef and Broccoli
Ingredients
- 2 lbs sirloin tips
- 1 large head of broccoli
- 4 scallions
- 2/3 cup gluten free soy sauce
- 1/4 cup sesame oil
- 2 tbsp gluten free hoisin sauce
- 1 tbsp rice wine vinegar
- 2 tbsp brown sugar
- 1 tsp freshly grated ginger
- 2 tsp sesame seeds
- 2 tsp water
- 2 tsp cornstarch
Instructions
- First, slice the sirloin into small chunks, about 1 inch long, like in the photo. Set aside.
- Next, mix the marinade together in a large mixing bowl. Add the soy sauce, sesame oil, hoisin, rice wine vinegar, brown sugar, ginger, and sesame seeds in a large bowl. Mix until combined.
- Add your steak to the bowl with the marinade in it. Mix around to ensure all the steak is covered by the sauce. Let sit and marinade in the fridge for 30 or so minutes. You can be flexible with the timing depending on what works for you, but the longer the steak sits in the marinade, the more flavorful your finished dish will be.
- While the steak is marinated, cut your broccoli into small and almost bit size florets and slice the scallions on the bias into about 1 inch long segments. Preheat oven to 425.
- Line two baking sheets with tinfoil to make for a super easy cleanup. After the steak has marinated, use a slotted spoon to transfer the steak to the pan and spread it out evenly between the baking sheets, which will come out to about one pound of steak per sheet. Leave the extra marinade in the bowl.
- Add the broccoli into the large bowl with the marinade, and mix around until slightly coated. After this step, there should still be extra marinade still in the bowl that we will cook down into a sauce.
- Fill in the gaps on the baking sheets with the broccoli and sliced scallions. Sprinkle extra sesame seeds onto the top of the food. This step is optional, but I'm a huge fan of sesame and love the extra texture and flavor they bring to the dish.
- Cook the food for 7-8 minutes in the oven. You can totally add both sheets to the pan at the same time, but if you do, just rotate them around after 4 minutes so each has a chance to be on the middle, not under the other pan to get a nice sear or cook on the steak.
- While your beef and broccoli are cooking in the oven, add the extra marinade to a small saucepan on medium heat.
- Mix together your cornstarch and water. Once your sauce begins to simmer in the pot, add the cornstarch mixture and stir until thickened. The sauce should be a little bit thinner than honey.
- Serve and enjoy! I usually love to eat this recipe with rice and some chopped scallions on the top, but you could enjoy over spinach, rice noodles, or even on its own!