Sheet Pan Beef & Broccoli
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This Sheet Pan Beef & Broccoli is a super easy vegan weeknight dinner. Everything is made on one sheet pan and served with spicy mayo & chili crunch.
We are taking a take-out favorite, and making it vegan, healthy and super easy. This Sheet Pan Beef & Broccoli has minimal dishes (we’re cooking everything on a sheet pan), simple ingredients and plenty of protein in each serving. Ready in 30 minutes & super delicious. You will love this one!
Step One: Prep the “Beef” & Broccoli
For the “beef” I used my favorite vegan beef crumbles from Trader Joe’s. They are in the refrigerator section next to the other vegan food. I’ve used them in Sheet Pan Burrito Bowls and Vegan Beef Lettuce Wraps. If you decide to use a frozen brand instead, be sure to thaw the crumbles out before using them.
To one half of a parchment-lined baking sheet add the beef crumbles, sliced yellow onion & 1 tablespoon of oil. To the other half add chopped broccolini, 1 tablespoon of oil & a pinch of everything seasoning. Toss everything, making sure the beef and broccoli stay on opposite sides. Place in the oven for 15 minutes.
Step Two: Make it Saucy
While the beef and broccoli are in the oven we are going to whip up the sauce the beef will be tossed in.
Here’s what you need:
- low sodium soy sauce
- sesame oil
- sriracha
- rice vinegar
- agave – or sub maple syrup
- garlic
- corn starch slurry
Add everything to a bowl and mix to combine. The corn starch slurry (corn starch & water mixed together) will make sure the sauce thickens up when it cooks.
Step Three: Add the Sauce
Pull the sheet pan out of the oven and toss the broccolini. Pour the sauce over the vegan beef & onions and toss until they are coated. Make sure you keep the broccolini and beef on separate sides so the sauce sticks to the vegan beef crumbles.
Place the sheet pan back in the oven for 10 minutes. When you pull it out for the final time the sauce should have thickened on the vegan beef crumbles and the broccolini should be cooked through but still have a nice crunch.
Step Four: Serve it Up
When it comes to serving, you have some options. I like to serve mine over hot rice – if you have leftover rice, this is a great way to use it up!
Add some of the vegan beef and broccolini to each bowl and then finish everything off with some sliced green onion, chili crunch & spicy mayo.
This is perfect for a quick weeknight dinner, but the leftovers are great the next day for lunch! High in protein, simple ingredients and totally tasty!
Need more recipe inspo? Check these out:
Sheet Pan Beef & Broccoli
Ingredients
- 12 ounces vegan beef crumbles see notes
- 8 ounces broccolini cut in 2" pieces
- 1 small yellow onion cut in half & sliced
- 2 tablespoons oil I used avocado oil
- everything seasoning optional
- 3 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- 1 tablespoon agave or sub maple syrup
- 2-3 cloves garlic minced
- 1 tablespoon corn starch
- 2 cups cooked rice
- green onion, chili crunch, spicy mayo optional, for serving
Equipment
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- To one half of the baking sheet add the beef crumbles, onion & 1 tablespoon of oil. To the other half add the broccolini, remaining tablespoon of oil & a pinch of everything seasoning. Toss everything, making sure the beef and broccoli stay on opposite sides. Place in the oven for 15 minutes.
- Meanwhile, combine the soy sauce, sesame oil, sriracha, rice vinegar, agave & garlic in a bowl. Add the corn starch to a small bowl with 1 tablespoon of water and mix until it is dissolved. Add the corn starch slurry to the rest of the sauce and mix to combine.
- Take the baking sheet out of the oven and pour the sauce over the beef. Toss to coat and toss the broccolini. Place back in the oven for 10 minutes.
- Remove from the oven and add rice to each bowl. Top with the beef, broccoli, green onion, chili crunch and spicy mayo.
Video
Notes
- I got my vegan beef crumbles at Trader Joe’s in the refrigerator section. If you buy yours frozen, be sure to thaw them out before baking.
- To make spicy mayo combine 3 parts vegan mayo to 1 part sriracha.
This one was delightful. All enjoyed it. I did not use the vegan meat, so I used 32oz of broccoli. I quickly heated the sauce on the stove to thicken it. We served it over brown rice. It was so good! There was enough sauce for the broccoli & a little to add over the rice. We’re pretty saucy so I might double the sauce next time. I’m soy intolerant so I used coconut aminos, but I didn’t realize how much I missed teriyaki sauce until I had some. So good! Lots of compliments on the sauce. Thank you for this recipe! We will use it again for sure.
So glad it was a hit and you were able to make it work for you!