Description
This 15-Minute Sheet Pan Beef and Broccoli recipe offers a quick and flavorful way to enjoy a classic Asian-inspired dish. Tender flank steak and fresh broccoli florets are marinated in a savory, slightly sweet sauce, then baked together on a sheet pan for easy cleanup and fast cooking. Finished with a lightly thickened sauce and garnished with green onions and sesame seeds, this meal is perfect for busy weeknights when you want a delicious, balanced dinner with minimal fuss.
Ingredients
Scale
Marinade and Beef
- 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
Vegetables
- 4 to 6 cups fresh broccoli florets
Sauce Thickener (Optional)
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Garnishes (Optional)
- 2 to 3 green onions, sliced 1-inch on the bias
- 1 tablespoon sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a sheet pan with aluminum foil to make cleanup easier; set it aside.
- Prepare Marinade: In a large bowl, whisk together the low-sodium soy sauce, minced garlic, honey, brown sugar, sesame oil, rice vinegar, ground ginger, kosher salt (if using), black pepper, and a pinch of cayenne pepper or red pepper flakes (if desired) until well combined.
- Marinate Beef: Add the sliced flank steak to the marinade, stirring to coat all pieces evenly. Let it marinate for 10 to 15 minutes; for deeper flavor, marinate up to 1 hour if time allows.
- Arrange Beef on Sheet Pan: Using tongs or a slotted spoon, transfer the steak pieces to the prepared sheet pan, spacing them out to avoid overcrowding.
- Add Broccoli: Dunk the broccoli florets into the remaining marinade briefly to moisten them, then transfer to the sheet pan, scattering the broccoli between the steak pieces to minimize overlap. Reserve the leftover marinade for the sauce.
- Bake: Place the sheet pan in the oven and bake for 10 to 12 minutes until the steak is fully cooked and the broccoli is fork-tender. Rotate the pan halfway through cooking to ensure even heat distribution. For medium-rare steak, start checking doneness at 8 minutes.
- Prepare Sauce (Optional): Meanwhile, pour the reserved marinade into a small saucepan and bring it to a boil over medium-high heat.
- Thicken Sauce: In a small bowl, combine cornstarch and cold water to make a slurry. Slowly whisk the slurry into the boiling marinade and continue whisking for about 30 seconds until the sauce thickens. If the sauce is too thick, add 1/4 to 1/2 cup water to achieve your desired consistency.
- Finish and Serve: Once the beef and broccoli are done, drizzle the thickened sauce evenly over the top.
- Garnish: Sprinkle the dish with sliced green onions and sesame seeds for a fresh, nutty finish. Serve immediately and enjoy!
Notes
- Marinating the steak longer than 15 minutes (up to 1 hour) enhances the flavor and tenderness.
- Using low-sodium soy sauce helps control the saltiness since the marinade has multiple salty elements.
- The cornstarch slurry to thicken the sauce is optional but recommended for a glossy, restaurant-style finish.
- Adjust the amount of broccoli based on your preference; 6 cups makes for a more vegetable-forward dish.
- For medium-rare steak, reduce baking time and check doneness early to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Keywords: beef and broccoli, sheet pan dinner, quick beef recipe, Asian beef recipe, healthy beef and broccoli, easy sheet pan meal
