Sheet Pan Herb-Roasted Beef with Zucchini and Broccoli

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Juicy beef strips caramelized with fresh herbs alongside crisp-tender zucchini and broccoli in a single pan. This American-inspired beef recipe (low carb, keto), ready in about 35 minutes, pairs beef sirloin, zucchini, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz beef sirloin
• 2 medium zucchini
• 1 head broccoli
• 3 tbsp olive oil
• 2 tsp finely chopped fresh rosemary
• 3 cloves minced garlic
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Trim beef sirloin of excess fat and cut into 1-inch strips.
2. Step 2: Cut zucchini and broccoli into 1-inch florets. Toss with 2 tbsp olive oil, sea salt, and black pepper in a large bowl.
3. Step 3: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear beef strips for 2 minutes per side until browned, then transfer to a plate.
4. Step 4: Add zucchini and broccoli to the skillet, spreading in a single layer. Scatter garlic and rosemary over vegetables, then drizzle with remaining 1 tbsp olive oil.
5. Step 5: Return beef to the skillet, nestling it among vegetables. Roast for 15-18 minutes until beef reaches 135°F (57°C) and vegetables are tender-crisp.