An Asian-inspired easy sheet pan beef teriyaki that is quick and easy. You can have dinner on the table in under 30 minutes.
Sheet pan meals make easy work of dinner with fewer dishes and little effort. You have juicy, tender beef smothered in a homemade teriyaki sauce.
Best Sheet Pan Teriyaki Beef and Broccoli
Tender slices of beef are served along side an array of colorful vegetables. It’s all drizzled in a homemade, easy to make teriyaki sauce.
This meal is made entirely on the sheet pan, so you have fewer dishes and minimal effort. Serve it straight from the pan for an easy weeknight dinner in a little over 20 minutes.
Products I use for Teriyaki Beef Sheet Pan Dinners
- baking sheet – a good baking sheet is essential in a well-stocked kitchen. A quality sheet pan won’t pop and warp in the oven when cooking.
- silicone whisk – I like having a silicone whisk so that I can use them in any mixing bowl or pan without damaging them.
What is Beef Teriyaki Made Of?
- soy sauce
- brown sugar
- honey
- minced garlic
- minced ginger
- corn starch
- thinly sliced beef sirloin or flank steak
- broccoli
- carrots
- green beans
- bell pepper
- avocado or sesame oil spray
How to make Beef Teriyaki Sheet Pan Dinner
Detailed instructions and measurements to make this easy sheet pan beef teriyaki are listed in the recipe card at the bottom of this page.
- Preheat the oven to 425°F.
- Make your teriyaki sauce by whisking together soy sauce, brown sugar, honey, minced garlic, minced ginger, and cornstarch. Set aside.
- Add the broccoli and carrots to a baking sheet. Spray with avocado oil and season with salt and pepper. *If you like a softer green bean (instead of tender-crisp), you can add your green beans in this step*
- Roast in the oven for 10 minutes.
- Remove from the oven. Using a utensil, slide the broccoli and carrots over to the side. Add the green beans and bell pepper to the baking sheet. Spray them with avocado oil spray and season with salt and pepper.
- Place back in the oven for 5 minutes.
- Remove the baking sheet from the oven and slide the vegetables over to make room for the beef.
- Add the beef to the sheet pan, trying not to overlap the meat. Pour the sauce over the meat and vegetables.
- Place the baking sheet back in the oven for 7 minutes.
- Turn on the broiler and broil for 3 minutes.
- Remove the baking sheet from the oven and allow it to cool for 5-10 minutes before serving. The sauce will thicken as it cools.
- Serve over rice topped with sesame seeds.
Teriyaki Beef and Broccoli Trips, Tricks, and FAQs
The vegetables are added in a specific order to be sure they are done when the meat is cooked through. If you like a tender-crisp vegetable, they’ll need less time.
If you like them softer, you might want to give them more time before adding the beef.
Make sure your beef is completely thawed if it has been previously frozen. If there is extra water in the beef, the sauce will not thicken correctly.
It’s important to use beef that is fully thawed. I prefer using sliced sirloin so that it stays tender and juicy. Using too lean of a cut and overcooking results in tough beef.
Sirloin gives the best flavor but can be expensive. Flank steak and flat iron steak also work well.
This teriyaki sheet pan dinner can be made with any type of meat you prefer. It would go well with chicken, shrimp, and even pork. You’ll need to adjust for cooking time depending on the cut of meat you decide.
It is not necessary to cover sheet pan dinners while cooking.
If you don’t have a sheet pan, you can use a wide, flat casserole dish. You may need to adjust cooking times depending on the material of the casserole dish.
It is not necessary to line the sheet pan, but you can for easier clean up.
How to serve Teriyaki Beef Sheet Pan Dinners
This meal is great on its own served with just the beef and vegetables. If you’d like, you can also serve it over rice or noodles.
I really love it with jalapeno lime rice. Sounds weird, but they pair so well together.
substitutions and alterations
If you’d like some extra spice, you can add red pepper flakes or sriracha to your teriyaki sauce.
Beef – I prefer using thin-sliced sirloin or flat iron steak in this recipe, but flank steak works well too.
Soy sauce – If you want to lower the sodium or avoid soy, you can use coconut aminos instead of soy sauce.
Brown sugar – To lower the calories or sugar content, you can use a brown sugar substitute instead of brown sugar.
Vegetables – You can use whatever vegetables are your favorite. You don’t have to use broccoli, carrots, green beans, and bell pepper. If you use vegetables that have the same cooking time, you can mix them in a large bowl with oil, salt, and pepper and add them to the baking sheet at the same time.
how to store in the refrigerator
Bring the sheet pan beef teriyaki to room temperature. Store in an airtight container in the refrigerator for up to 3 days.
how to store in the freezer
You can store this in the freezer before or after cooking.
Raw: add each of the vegetables, beef, and teriyaki sauce to their own freezer-safe zip bag. Place all bags in the freezer and label them.
When you’re ready to make it, thaw and cook as directed.
Cooked: You can place the entire cooked meal in a freezer-safe zip bag. When you’re ready to eat, allow it to thaw and then heat as directed below.
How to Reheat Teriyaki Beef and Broccoli
This can be reheated in the oven, stove, or microwave. Be careful not to overcook it when reheating because it will make the meat tough.
If reheating in the oven, I recommend adding to a sheet pan and placing it in a 350°F oven for 15 minutes.
To reheat in the microwave, cover with a paper towel and heat on high for 1-2 minutes depending on your microwave.
other recipes you might like
Easy Beef Teriyaki and Vegetables (Sheet Pan Dinner)
Ingredients
- 1/2 cup low sodium soy sauce
- 1/4 cup brown sugar unpacked
- 1 tablespoon honey
- 1/2 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 1 tablespoon corn starch
- 1.5 pounds thinly sliced beef sirloin or flank steak
- 8 ounces broccoli torn to a uniform size
- 4 large carrots peeled and chopped
- 8 ounces fresh green beans
- 8 ounces bell pepper chopped
- avocado or sesame oil spray
Instructions
- Preheat the oven to 425°F.
- Make your teriyaki sauce by whisking together soy sauce, brown sugar, honey, minced garlic, minced ginger, and cornstarch. Set aside.
- Add the broccoli and carrots to a baking sheet. Spray with avocado oil and season with salt and pepper. *If you like a softer green bean (instead of tender-crisp), you can add your green beans in this step*
- Roast in the oven for 10 minutes.
- Remove from the oven. Using a utensil, slide the broccoli and carrots over to the side. Add the green beans and bell pepper to the baking sheet. Spray them with avocado oil spray and season with salt and pepper.
- Place back in the oven for 5 minutes.
- Remove the baking sheet from the oven and slide the vegetables over to make room for the beef.
- Add the beef to the sheet pan, trying not to overlap the meat. Pour the sauce over the meat and vegetables.
- Place the baking sheet back in the oven for 7 minutes.
- Turn on the broiler and broil for 3 minutes.
- Remove the baking sheet from the oven and allow it to cool for 5-10 minutes before serving. The sauce will thicken as it cools.
- Serve over rice topped with sesame seeds.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing! We make this every other week for meal prep lunches and it is delicious. Reheats wonderfully.
This recipe is sooo tasty! The combination of vegetables go together perfectly, the flavors of them go together so well! The homemade teriyaki sauce is so flavorful!
I loved the step by step in the directions, specifically relating to the different vegetables & their cooking times. I followed the timing exactly as the instructed and everything turned out cooked perfectly!
I served mine with rice, and had such a well rounded meal. I already can’t wait to make this again! It’s a new favorite for sure!
Thank you for your kind words, Erin! I truly appreciate it!
This recipe is so good I bought extra Ingredients to make more for lunch the next day. My kids and husband also had THREE servings of it. This is definitely a new family favorite.
Thank you, Amy!