Tender bites of beef coated in a umami-packed teriyaki sauce, served with sesame-flecked broccoli florets – this sheet pan teriyaki steak recipe is one of my favorites from my first cookbook!
Ok, I’ll admit it: I get chills still every.single.time I talk about my new cookbook, the Healthy Sheet Pan Cookbook. I’m so thrilled to bring it into the world that it literally gives me shivers!
When I first started talking about this sheet pan cookbook with my publisher, there were exactly 3 sheet pan cookbooks for sale on Amazon.
This past fall, at least 10 have come out! Holy wow. That says that sheet pan cooking is starting to make its mark on the world, and that couldn’t make me happier.
Healthy Sheet Pan Cookbook
Get the sheet pan cookbook cooks are calling “practical”, “easy”, “lifesaver”. Packed with 60+ recipes and ideas for easy sheet pan meals.
Local pickup available for NYC residents.
Today I’m sharing with you one of my favorite recipes from the book, Teriyaki Steak Tips with Sesame Broccoli.
This sheet pan teriyaki steak recipe is an easy one to put together.
It’s made even easier to when you meal plan it ahead of time:
- mix the teriyaki sauce together
- chop the broccoli florets
- toss it all together on a sheet pan
- get dinner on the table in record time!
I love serving this teriyaki sheet pan dinner with a side of rice, or rice noodles, but it’s fab on its own as well.
- 12 ounces steak sliced into bite-sized pieces
- 1/2 cup honey
- 1/2 cup soy sauce
- ¼ cup unseasoned rice vinegar
- 1 garlic clove minced
- ½ teaspoon grated fresh ginger
- ½ cup cold water
- 1 tablespoon cornstarch
- 8 ounces green beans trimmed
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 1/4 teaspoon freshly cracked pepper
- Cooked white rice
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Cut the steak in bite-sized pieces and place in a resealable bag or container.
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Whisk the honey, soy sauce, vinegar, garlic, and ginger over medium heat until smooth and steaming.
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Stir in the water and cornstarch until smooth.
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Bring to a simmer, stirring often.
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Once at a simmer, remove from heat and set aside.
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Once cool enough to handle, transfer to a resealable container.
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Trim the beans and store in a resealable bag or container.
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Cook the rice and when cook enough to handle, store in a resealable bag or container.
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Store in the freezer for up to 3 months and the fridge for 5-7 days
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If frozen, thaw overnight in the fridge.
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Preheat the oven to 450*F.
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Arrange the steak on one end of a sheet pan and cover with the teriyaki, tossing gently to coat.
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On the other side of the sheet pan, add the green beans, drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat.
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Place the pan in the oven and bake 5-8 minutes or until the steak is cooked to desired doneness and the green beans have started to soften and brown.
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While the steak is cooking, heat the cooked rice in the microwave.
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Serve the rice, steak, and green beans together with any excess sauce spooned on top.
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Whisk the honey, soy sauce, vinegar, garlic, and ginger over medium heat until smooth and steaming. Stir in the water and cornstarch until smooth. Bring to a simmer, stirring often. Once at a simmer, remove from heat and set aside.
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While teriyaki cooks, preheat the oven to 450*F.
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Toss green beans with olive oil, salt, and pepper on the pan and push to one side.
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Add the steak to the teriyaki and toss to coat, then pour on the other end of the sheet pan.
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Place pan in the oven and cook 5-8 minutes until steak is cooked to desired doneness and green beans have started to soften and brown.
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