15-Minute Sheet Pan Beef and Broccoli
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
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 to 3 teaspoons ground ginger
- optional and to taste, soy sauce already has salt1 teaspoon kosher salt
- or to taste1 teaspoon freshly ground black pepper
- optional and to tastepinch cayenne pepper or red pepper flakes
- 1 to 1.25 pounds flank steak
sliced against the grain in bite size pieces
- about 4 to 6 cups broccoli florets
- 1 tablespoon cornstarch
optional, see step 7.
- 1 tablespoon cold water
optional, see step 7.
- 2 to 3 green onions sliced in 1-inch segments on the bias
optional for garnishing
- 1 tablespoon sesame seeds
optional for garnishing
Directions
- 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.
15-Minute Sheet Pan Beef and Broccoli
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About this Recipe
Craving a vibrant, flavorful weeknight meal that comes together in a flash? This 15-Minute Sheet Pan Beef and Broccoli recipe delivers tender beef and crisp-tender broccoli coated in a rich, savory sauce, all with minimal cleanup.
This recipe works because it harnesses the power of the sheet pan, making meal preparation and cleanup incredibly efficient. The thoughtful blend of low-sodium soy sauce, aromatic garlic, sweet honey and brown sugar, bright rice vinegar, and warming ginger creates a balanced, irresistible flavor profile that clings beautifully to every piece of beef and florets.
What to expect from this dish is a symphony of textures and tastes. You'll enjoy the juicy, perfectly cooked flank steak, complemented by broccoli that's just tender enough with a slight bite. The sauce is the star, offering a delectable balance of salty, sweet, and umami notes, with a subtle warmth from ginger and an optional kick from cayenne pepper. It’s a complete meal that feels gourmet but is surprisingly simple to achieve, perfect for busy evenings when you still want to eat well.
Feel free to customize this sheet pan favorite to your liking. While flank steak is fantastic, other quick-cooking proteins like thinly sliced chicken or shrimp would also work well. Adjust the heat by adding more or less cayenne pepper or red pepper flakes. You can also experiment with other vegetables like sliced bell peppers or snap peas alongside the broccoli for added color and nutrition.
This speedy beef and broccoli is ideal for a quick weeknight dinner, perfect for feeding the family or prepping for a cozy meal at home. Serve it straight from the pan, perhaps over a bed of steamed rice or noodles, and garnish with green onions and sesame seeds for an extra flourish.