Ginger beef, veggies, brown rice in a meal prep container with toasted sesame seeds and chopsticks

Sheet Pan Ginger Beef & Veggies

  • Author: Jessica Penner, RD
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Sheet Pan
  • Cuisine: Canadian Chinese


Ginger beef made easy by cooking everything on a sheetpan! Flavourful, delicious, & healthier, with a ton of veggies!


  • 2 tbsp canola oil
  • 2 tbsp sesame oil
  • 1 large carrot, julienned
  • 1 bell peppers (any colour), julienned
  • 2 cups chopped broccoli
  • 1 small or half a large onion
  • 6 cloves garlic, sliced thinly  
  • one thumb sized chunk of ginger, julienned

Beef and Batter:

  • 1 egg
  • 1 tbsp mayo
  • ¼ cup flour
  • ¼ cup cornstarch
  • 3 tbsp water
  • 1 lb flank steak


  • ¼ cup white sugar
  • ¼ cup water
  • ¼ cup vinegar
  • 3 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp sesame oil
  • ½ -1 tsp chili flakes
  • ½ tsp garlic powder
  • ½ tsp ginger powder?


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Prepare to baking sheets. Spread 1 tbsp canola oil and 1 tbsp sesame oil on EACH pan.
  3. Chop the veggies and arrange on a single layer on one of the baking sheets. Season lightly with salt and pepper.
  4. Bake the veggies for 10 minutes.
  5. Meanwhile, whisk together the batter ingredients in a bowl.
  6. Slice the meat as thinly as you can, going against the grain. Add to the batter bowl and stir to coat. You could also whisk the batter in a resealable container, place the lid on tightly, and shake to coat.
  7. Arrange the battered meat on the second baking sheet.
  8. Bake the meat and the veggies for 10 minutes (the veggies will be baked for a total of 20 minutes).
  9. Meanwhile, whisk together the sauce ingredients in a small saucepan and cook, stirring frequently, over medium heat. Remove from heat once the sauce has thickened.
  10. Once the meat and veggies are cooked, scrape them onto one of the baking sheet. Drizzle with the sauce and toss to coat evenly.
  11. Eat immediately, or keep in the oven (turned off but still warm from having just been used). The dish does taste better if it’s allowed to sit for a short while.
  12. Serve over rice! My preference is a short grain brown rice.


  • Serving Size: 1/4 recipe
  • Calories: 547
  • Sugar: 16.6
  • Sodium: 807
  • Fat: 28.5
  • Saturated Fat: 6
  • Carbohydrates: 41.5
  • Fiber: 4.5
  • Protein: 31

Keywords: ginger beef

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