Steak Tips and Vegetables

These steak tips and vegetables are packed with flavor thanks to a simple Asian-inspired marinade, and the whole meal comes together on one sheet pan. It's easy to prep ahead and perfect for those nights you just want dinner done.

Meal prep looks different for everyone—some batch cook the same meal for the week, others stock their freezer with crock pot meals. Personally, I like a flexible middle ground: simple prep steps that make weeknights easier without committing to one meal over and over.

This recipe fits that middle ground perfectly. In just 15–20 minutes, you can prep the marinade and veggies, then store everything in the fridge for up to 3 days.

reasons you'll love these recipes

• Big Flavor – A bold, Asian-inspired marinade brings serious flavor without a complicated ingredient list.

• One Pan = Easy Cleanup – Everything cooks on a single sheet pan, so dinner stays simple and stress-free.

• Perfect for Meal Prep – Prep it ahead and enjoy a quick, satisfying meal any night of the week.

Ingredients

This is a quick explanation of a few ingredients used in this recipe as well as my thoughts on possible substitutions. For the printable recipe card just scroll down.

• Steak: I use steak tips, so sirloin cut into small cubes. However, you can usually find something called "stew meat," and that may be from another cut of beef. If you aren't sure, just ask the butcher at your local market.
• Hoisin Sauce: A thick, sweet, and savory Asian condiment made from soybeans, garlic, and spices—often used to add bold flavor to stir-fries, marinades, and glazes.
• Peanut Butter: yes, really. This recipe will also work with almond butter if you have a peanut allergy.
• Fresh Produce: fresh ginger, asparagus, green beans and green onions for garnish.

How to Make Steak Tips and Veggies

• Marinate the steak: Cube your steak and toss it in the sweet and savory marinade.
• Prep the veggies: Trim green beans and asparagus and store them in a container. Add oil and seasoning just before cooking.

When you're ready to cook:

• Broil the steak and veggies for 5 minutes (watch closely), or
• Grill the skewered steak over direct heat for 5–7 minutes. The veggies grill quickly—about 3 minutes.

Print

Steak Tips and Vegetables

These sheet-pan steak tips and veggies are tossed in a bold, Asian-inspired marinade and roasted to perfection—flavorful, easy, and ready when you are. Perfect for meal prep or a no-stress weeknight dinner! Course DinnerCuisine Chinese Prep Time 15 minutes minutesCook Time 5 minutes minutesTotal Time 20 minutes minutes Servings 4 Calories 272kcal Author Denise Bustard

Ingredients

• 12 oz good quality sirloin steak cut into 1 inch cubes

For the Marinade

• 2 tablespoons hoisin sauce
• 2 tablespoons creamy peanut butter
• 2 tablespoons water
• 1 tablespoon minced ginger

Vegetables

• 1 bunch asparagus ends trimmed
• 3 cups fresh green beans ends trimmed

Garnish:

• Green onions
• Crushed peanuts

Instructions

• Stir together the hoisin, peanut butter, water and ginger until smooth.
• Add the steak and stir to coat.
• Place in a 4-5 cup storage container and store in the fridge for up to 3 days.
• Prepare the asparagus and green beans and store in a 4-5 cup storage container for up to 5 days.

To Cook

• Scrape the steak out onto a baking pan, making sure there is space between each piece.
• Arrange the vegetables on the baking pan, or a second baking pan/sheet if you run out of space. Spray with oil and sprinkle with salt and pepper.
• Broil for 3-4 minutes, flip the steak and stir up the veggies, then broil for 2 or so more minutes, until steak is cooked to your liking and veggies are tender crisp.
• Grill method: Heat your barbecue over medium-high heat. Make sure the grill is clean and well oiled.
• Place 5 or so chunks of steak on each skewer, and cook for 5-7 minutes, until cooked through.
• Cook veggies on a vegetable grilling pan (like this), for 2-3 minutes, until tender and crisp.

Notes

If you are using wooden skewers, make sure you soak them for 20 minutes before skewering your steak.

• Erasable food labels make it super easy to keep track of what you have in your fridge and which days you are cooking them.
• I used the 15 oz square and 30 oz rectangular storage containers from this glassware set to store my veggies and hoisin ginger steak.

Nutrition

Serving: 1/4 of batch | Calories: 272kcal | Carbohydrates: 16g | Protein: 32g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 470mg | Fiber: 6g | Sugar: 6g

Pro tip: I love these erasable, freezer-safe food labels—perfect for tracking use-by dates and keeping your meal prep organized!

Can I use a different protein?

Yes, this works well with chicken, the cooking time will vary based on the size. Use a meat thermometer to check the meat.

Can I use different vegetables?

This recipe works especially well with broccoli, cauliflower, sugar snap peas as well as carrots.

2 Cup Meal Prep Containers

These are our favorite glass 2 cup meal prep containers that we own and love!

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