Name: 15-Minute Sheet Pan Beef and Broccoli Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Asian
Ingredients: 1/2 cup low-sodium soy sauce; 4 to 5 cloves garlic, finely minced or pressed; 2 to 3 tablespoons honey; 2 tablespoons brown sugar, packed (adjust to taste); 2 tablespoons sesame oil; 2 tablespoons rice vinegar; 2 to 3 teaspoons ground ginger; 1 teaspoon kosher salt (optional, to taste); 1 teaspoon freshly ground black pepper (to taste); Pinch cayenne pepper or red pepper flakes (optional, to taste); 1 to 1.25 pounds flank steak, sliced against the grain into bite-size pieces; 4 to 6 cups fresh broccoli florets; 1 tablespoon cornstarch; 1 tablespoon cold water; 2 to 3 green onions, sliced 1-inch on the bias; 1 tablespoon sesame seeds

Introduction

This 15-Minute Sheet Pan Beef and Broccoli is a simple and flavorful dinner that comes together quickly with minimal cleanup. Juicy flank steak and fresh broccoli roast on a single pan, coated in a savory, slightly sweet sauce. It’s perfect for busy weeknights when you want something delicious without the fuss.

The image shows a close-up of a dish with two main layers spread on a flat metal sheet. The first layer is bright green broccoli florets, some with darker roasted edges, scattered evenly across the surface. The second layer consists of medium-sized chunks of beef, glazed with a shiny brown sauce and sprinkled with small white sesame seeds. There are also pieces of green onion mixed throughout, adding fresh green color and texture. The sauce underneath gives a slight glossy orange-brown background to the ingredients. The whole dish looks vibrant and freshly cooked on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup low-sodium soy sauce

4 to 5 cloves garlic, finely minced or pressed

2 to 3 tablespoons honey

2 tablespoons brown sugar, packed (adjust to taste)

2 tablespoons sesame oil

2 tablespoons rice vinegar

2 to 3 teaspoons ground ginger

1 teaspoon kosher salt (optional and to taste)

1 teaspoon freshly ground black pepper (or to taste)

Pinch cayenne pepper or red pepper flakes (optional and to taste)

1 to 1.25 pounds flank steak, sliced against the grain into bite-size pieces

4 to 6 cups fresh broccoli florets

1 tablespoon cornstarch (optional)

1 tablespoon cold water (optional)

2 to 3 green onions, sliced into 1-inch segments on the bias (optional for garnish)

1 tablespoon sesame seeds (optional for garnish)

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a sheet pan with aluminum foil for easier cleanup; set aside.

Step 2: In a large bowl, whisk together the soy sauce, garlic, honey, brown sugar, sesame oil, rice vinegar, ground ginger, salt (if using), black pepper, and cayenne or red pepper flakes (if using).

Step 3: Add the sliced flank steak to the marinade, stirring to combine. Let it marinate for 10 to 15 minutes, or up to 1 hour if you have time for deeper flavor.

Step 4: Using tongs or a slotted spoon, transfer the steak pieces to the prepared sheet pan, spacing them out so they aren’t touching.

Step 5: Dunk the broccoli florets into the remaining marinade to lightly coat them. Using tongs or a slotted spoon, transfer the broccoli to the sheet pan, scattering evenly around and between the steak pieces.

Step 6: Bake for 10 to 12 minutes, or until the steak is cooked through and the broccoli is fork-tender. Rotate the pan halfway through for even cooking. For medium-rare steak, check at 8 minutes.

Step 7: Meanwhile, pour the reserved marinade into a small saucepan and bring to a boil over medium-high heat.

Step 8: In a small bowl, mix the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the boiling marinade, stirring constantly until the sauce thickens (about 30 seconds). Add 1/4 to 1/2 cup water if you prefer a thinner sauce and whisk until smooth.

Step 9: Remove the sheet pan from the oven and drizzle the thickened sauce evenly over the beef and broccoli to taste.

Step 10: Garnish with green onions and sesame seeds if desired. Serve immediately for best flavor and texture.

Tips & Variations

For a less sweet dish, reduce the brown sugar or honey to 1 tablespoon each.

If you prefer crispier broccoli, slightly increase the oven temperature or broil for the last 1-2 minutes while watching carefully.

Substitute flank steak with sirloin or skirt steak for a similar result.

For a gluten-free version, use tamari instead of soy sauce.

Adding sliced bell peppers or snap peas to the sheet pan can add more color and vegetables.

FAQs

Can I use frozen broccoli instead of fresh?

Fresh broccoli is best for roasting in this recipe as frozen broccoli tends to release more moisture and can become mushy. If you use frozen, make sure to thaw and drain it well before adding to the marinade, and reduce baking time accordingly.

How do I slice the flank steak properly?

Flank steak should be sliced against the grain into bite-size pieces. Look for the lines of muscle fiber running across the meat and cut perpendicular to them. This helps keep the meat tender when cooked.