Go Back

Sheet Pan Beef Stir Fry

For those weeknights when you have very little time to cook, make this Sheet Pan Beef Stir Fry. Not only is it quick and easy, it’s healthy and kid friendly too!
Prep Time35 mins
Course: Main Course
Keyword: Beef Recipes, Dairy Free, Gluten Free, Sheet Pan Dinners
Servings: 4
Author: Laura Marzen, RD


  • RICE*:
  • 1 1/2 cups water
  • 3/4 cup long-grain white or brown rice
  • 1/4 teaspoon coarse salt
  • 8 ounces fresh sugar snap peas
  • 3/4 of a medium sweet pepper (any color), cut into 1- to 2-inch pieces
  • 1/2 cup slivered onion
  • 2 tablespoons toasted sesame oil
  • 1 to 1 1/4 pounds boneless beef top sirloin steak, about 1-inch thick
  • SAUCE:
  • 1/3 cup coconut aminos
  • 1 tablespoon honey
  • 1 tablespoon water
  • 2 teaspoons arrowroot
  • 2 teaspoons finely chopped fresh ginger
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/3 cup slivered almonds, toasted (optional)


  • Adjust the top oven rack so it’s in the upper one-third of oven. Preheat oven to 450°F.
  • In a 4- to 5-quart heavy pot combine water, rice and salt. Bring to boiling over medium heat. Reduce heat to low. Simmer, covered, for 15 minutes for white rice or 40 to 45 minutes for brown rice or until all the water is absorbed. Remove from the heat; set aside until ready to serve.
  • In a large shallow baking pan (such as a half sheet pan**), toss together peas, sweet pepper, onion and 1 tablespoon of the oil.
  • Cut beef across the grain into very thin strips. In a medium bowl, toss together beef and the remaining oil. Add beef to pan with vegetables. Spread all out to an even layer.
  • Roast beef and vegetables, uncovered, for 8 to 10 minutes or until vegetables are crisp-tender and beef strips are no longer pink on the outsides, stirring once halfway through roasting.
  • For sauce, in a microwave-safe bowl whisk together coconut aminos, honey, water, arrowroot, ginger, and cayenne pepper (if using). Microwave, uncovered, on 50% power (medium) for 1 1/2 to 2 minutes or until sauce is just boiling and thickened, stirring once halfway through cooking.
  • Using a slotted spoon, transfer beef and vegetables to a serving dish. Drizzle with sauce; toss to combine. Serve over rice. If desired, sprinkle with almonds.


* To cook rice in the Instant Pot, add 3/4 cup long-grain white or brown rice, 1 cup + 2 tablespoons water and 1/4 teaspoon coarse salt to the Instant Pot. Add lid and make sure vent is set to “sealing”. For white rice, use the “rice” setting and allow Instant Pot to depressurize naturally. For brown rice, use the “manual” setting; adjust to low pressure and set the time to 26 minutes. Allow Instant Pot to depressurize naturally.
** If you don’t have a half sheet pan, use two smaller pans so that the beef and vegetables aren’t as crowded in the pan.