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15-Minute Sheet Pan Beef and Broccoli
4.5 from 813 votes

15-Minute Sheet Pan Beef and Broccoli

This Sheet Pan Beef and Broccoli recipe delivers a savory bowl of thinly sliced flank steak and tender broccoli florets coated in a balanced soy-ginger-honey marinade. The ingredients roast together on a single pan for about 10 to 12 minutes, producing caramelized edges on the beef and perfectly cooked broccoli with a touch of sweetness and umami. It's a straightforward meal that combines familiar Asian flavors with quick sheet pan cooking.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4
Calories: 784 kcal
Cuisine: Asian

Ingredients

  • ½ cup soy sauce low-sodium
  • 4 to 5 cloves garlic finely minced or pressed
  • 2 to 3 tablespoons honey
  • 2 tablespoons brown sugar packed
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 to 3 teaspoons ground ginger
  • 1 teaspoon kosher salt optional and to taste (soy sauce already has salt)
  • 1 teaspoon black pepper or to taste, freshly ground
  • pinch cayenne pepper optional and to taste, or red pepper flakes
  • 1 to 1.25 pounds flank steak sliced against the grain in bite size pieces
  • broccoli 4 to 6 cups florets
  • 1 tablespoon cornstarch optional (see step 7.)
  • 1 tablespoon water optional (see step 7, cold
  • 2 to 3 green onion optional for garnishing, sliced in 1-inch segments on the bias
  • 1 tablespoon sesame seeds optional for garnishing

Instructions

    Cup of Yum
  1. Preheat oven to 425F and line a sheet pan with aluminum foil for easier cleanup; set aside.
  2. To a large bowl add the soy sauce, garlic, honey, brown sugar, sesame oil, rice vinegar, ginger, optional salt, pepper, optional cayenne or red pepper flakes, and whisk to combine.
  3. Add the steak, stir to combine, and let it marinate for 10 to 15 minutes (if you have time and can marinate for up to 1 hour, even better).
  4. Using a tongs or a slotted spoon, transfer the steak to the sheet pan with space in between the pieces; set aside.
  5. Add the broccoli (I use 6 cups because we like a lot of broccoli, use less if desired) to the marinade mixture and give it a quick dunk, you just want to moisten it a bit. Using a tongs or a slotted spoon, transfer the broccoli to the sheet pan, and scatter it in between the steak if possible so food isn’t overlapping too much; reserve the marinade.
  6. Bake for about 10 to 12 minutes, or until the steak is cooked through and the broccoli is fork-tender.
  7. While the food bakes, optionally add the reserved marinade to a small saucepan and bring it to a boil over medium-high heat.
  8. Add the cornstarch and cold water to a small bowl, stir to combine, and all the cornstarch slurry to the boiling saucepan, whisking nearly constantly for 30 seconds or until dissolved. The sauce will get very thick quickly because there’s not much quantity. If desired, add about 1/4 to 1/2 cup water as desired for consistency, whisking until incorporated and smooth.
  9. After the beef and broccoli are done, evenly drizzle with the sauce, to taste.
  10. Evenly garnish with optional green onions, optional sesame seeds, and serve immediately.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.

Nutrition Information

Serving 1 Calories 784kcal (39%) Carbohydrates 93g (31%) Protein 65g (130%) Fat 24g (37%) Saturated Fat 7g (35%) Polyunsaturated Fat 14g (82%) Cholesterol 112mg (37%) Sodium 2145mg (89%) Fiber 32g (128%) Sugar 32g (64%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 784

% Daily Value*

Serving 1
Calories 784kcal 39%
Carbohydrates 93g 31%
Protein 65g 130%
Fat 24g 37%
Saturated Fat 7g 35%
Polyunsaturated Fat 14g 82%
Cholesterol 112mg 37%
Sodium 2145mg 89%
Fiber 32g 128%
Sugar 32g 64%

* Percent Daily Values are based on a 2,000 calorie diet.