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Sheet Pan Beef and Broccoli with Mushrooms

One sheet pan meals are perfect for those busy week nights. They are easy, quick and have minimal cleanup.

This recipe is also AIP, Paleo, and Whole 30 friendly 

Recipe from:

Sheet Pan Beef and Broccoli with Mushrooms


  • 3 cloves garlic
  • 1 inch piece of ginger
  • 1/4 cup cilantro
  • 2 tbsp chives or green onions (plus more for garnishing)
  • 1/4 cup coconut aminos (low salt)
  • 1/4 cup avocado or extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 pound beef (flank steak, or flat iron), thinly sliced
  • 3 cups broccoli, chopped (stems included)
  • 2 cups mushrooms (button or cremini), sliced

How to Make It


Preheat oven to 425 F


In a food processor or high powered blender, combine coconut aminos with oil, garlic, ginger, chives, cilantro and salt. Alternatively, finely dice these ingredients and mix with salt, olive oil and coconut aminos.


Slice your cut of beef into thin slices and cover with half of the marinade.


Chop your head of broccoli into small florets (ensure you use up the stems too) and measure out 3 cups. Slice or dice mushrooms into quarters and measure out 2 cups.


Using one large sheet pan or two smaller ones, spread out the broccoli and mushrooms evenly. Drizzle with remaining marinade and mix together with your hands to combine.


Finally, add in beef. Ensure everything is evenly spaced and not crowded. This will ensure you aren’t steaming everything.


Cook for 10-12 minutes on the middle rack of your oven. Then, if desired, put oven on broil and cook an additional 2 minutes for extra browning.


Optional – garnish with sliced chives and/or chopped cilantro. Serve warm with sides of your choice.

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