Sheet Pan Beef and Broccoli
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Sheet Pan Beef and Broccoli
Description
Sheet Pan Beef and Broccoli brings together tender chunks of New York Strip steak and crisp-tender broccoli florets roasted on a single baking sheet, simplifying preparation and cleanup. The steak is marinated briefly with soy sauce and brown sugar which helps to enhance its flavor and promote browning during high-heat roasting at 450°F. The broccoli softens but retains some crispness, balancing the textures.
A quick glaze made from toasted sesame oil, garlic, fresh ginger, red pepper flakes, soy sauce, and brown sugar is simmered until slightly thickened and poured over the beef and broccoli right before serving. This sauce adds a glossy coating with savory, slightly sweet, and mildly spicy notes. Sprinkled green onions and toasted sesame seeds finish the dish with fresh color and nutty crunch.
The dish is served alongside basmati rice which absorbs the flavorful sauce. It works well for a straightforward dinner focusing on rich beef seasoning paired with bright broccoli. The balanced textures and flavors make this sheet pan recipe a practical option for home-cooked meals.
Following package instructions for cooking the rice ensures an accurate baseline side. The recipe uses moderate amounts of aromatics and ginger to avoid overpowering the natural beef and vegetable profiles. The glaze simmers only a few minutes to achieve a slightly thickened consistency for coating rather than a heavy sauce.
Ingredients
- 1 cup basmati rice
- 1 ½ pounds New York Strip steak cut into 1-inch chunks
- 3 tablespoons soy sauce divided, reduced sodium
- 2 tablespoons brown sugar divided, 2 teaspoons
- 2 broccoli cut into florets, heads
- 2 teaspoons sesame oil toasted
- 3 cloves garlic minced
- 1 teaspoon ginger freshly grated
- ¼ teaspoon red pepper flakes crushed
- 2 green onions thinly sliced
- 1 tablespoon sesame seeds toasted
Instructions
- In a small saucepan of 2 cups water, cook rice according to package instructions; set aside.
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large bowl, combine steak, 1 tablespoon soy sauce and 2 teaspoons brown sugar. Place steak and broccoli in a single layer onto the prepared baking sheet.
- Place into oven and bake until steak is browned and broccoli is just tender, about 16-18 minutes.
- In small saucepan over medium low heat, combine sesame oil, garlic, ginger, red pepper flakes, remaining 2 tablespoons soy sauce and remaining 2 tablespoons brown sugar. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes.
- Serve steak and broccoli immediately with rice, drizzled with soy sauce mixture and garnished with green onions and sesame seeds, if desired.
Notes
- Use reduced sodium soy sauce to control salt level in the glaze.
- Cooking the rice separately according to package instructions ensures it cooks properly while roasting the beef and broccoli.
- Toast sesame seeds and oil separately for the best nutty flavor before using in the glaze and garnish.
- Slice green onions thinly for a delicate garnish that adds fresh, mild onion flavor.
User Reviews
Overall Rating
4.9
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