Sheet Pan Beef and Broccoli Recipe

Introduction

This Sheet Pan Beef and Broccoli is an easy and flavorful one-pan meal perfect for busy weeknights. Tender marinated flank steak pairs beautifully with fresh broccoli, all baked together for a simple, satisfying dinner.

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 for sweetness)
• 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 (or to taste)
• Pinch cayenne pepper or red pepper flakes (optional)
• 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 on the bias in 1-inch segments, optional for garnish)
• 1 tablespoon sesame seeds (optional for garnish)

Instructions

1. Step 1: Preheat oven to 425°F and line a sheet pan with aluminum foil for easier cleanup; set aside.
2. Step 2: In a large bowl, whisk together soy sauce, garlic, honey, brown sugar, sesame oil, rice vinegar, ginger, salt (if using), black pepper, and cayenne or red pepper flakes (if using).
3. Step 3: Add the sliced flank steak to the marinade, stir to coat, and let it marinate for 10 to 15 minutes. For deeper flavor, marinate up to 1 hour if time allows.
4. Step 4: Using tongs or a slotted spoon, transfer the steak pieces to the prepared sheet pan, spacing them apart.
5. Step 5: Add the broccoli florets to the remaining marinade briefly to moisten. Then transfer the broccoli to the sheet pan, arranging it around and between the steak pieces without overcrowding. Reserve the remaining marinade.
6. Step 6: Bake in the preheated oven for 10 to 12 minutes, or until the steak is cooked through and broccoli is fork-tender. Rotate the pan halfway through baking for even cooking. Check at 8 minutes if you prefer medium-rare steak.
7. Step 7: While baking, bring the reserved marinade to a boil in a small saucepan over medium-high heat.
8. Step 8: In a small bowl, mix the cornstarch and cold water to create a slurry. Slowly whisk this into the boiling marinade. Stir continuously for about 30 seconds until the sauce thickens. Add 1/4 to 1/2 cup water if needed to adjust consistency.
9. Step 9: Once the beef and broccoli are done, drizzle the thickened sauce evenly over the pan.
10. Step 10: Garnish with sliced green onions and sesame seeds if desired, then serve immediately.

Tips & Variations

• For extra crisp broccoli, toss florets in a little oil before placing on the sheet pan.
• Swap flank steak with sirloin or skirt steak for a different texture.
• Use less brown sugar or honey for a less sweet sauce.
• Add sliced bell peppers or mushrooms for extra veggies.
• If you don’t have cornstarch, arrowroot or potato starch works well as a thickener.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid overcooking the steak and broccoli. The sauce may thicken further in the fridge; stir in a splash of water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Fresh broccoli is best for roasting as it retains texture, but you can use frozen broccoli if you thaw and pat it dry well first. It may be softer after baking.

How do I slice the flank steak correctly?

Slice the steak against the grain (perpendicular to the muscle fibers) into bite-size pieces to keep it tender and easier to chew.

Sheet Pan Beef and Broccoli Recipe

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4.5 from 127 reviews

This Sheet Pan Beef and Broccoli recipe offers a delicious, easy-to-make meal combining tender marinated flank steak and fresh broccoli florets baked together on a single sheet pan. Enhanced with a savory-sweet marinade featuring soy sauce, garlic, ginger, and honey, then finished with a thickened sauce, green onions, and sesame seeds, this dish is perfect for a quick weeknight dinner with minimal cleanup.

• Author: Jeannette
• Prep Time: 15 minutes (includes marinating time)
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Asian-American

Ingredients

Scale 1x2x3x

Marinade & Sauce

• 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 (or to taste)
• Pinch cayenne pepper or red pepper flakes (optional, to taste)

Main Ingredients

• 1 to 1.25 pounds flank steak (sliced against the grain into bite-sized pieces)
• 4 to 6 cups fresh broccoli florets

Thickening Slurry (Optional)

• 1 tablespoon cornstarch
• 1 tablespoon cold water

Garnishes (Optional)

• 2 to 3 green onions (sliced into 1-inch segments on the bias)
• 1 tablespoon sesame seeds

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a sheet pan with aluminum foil for easier cleanup; set aside.
2. Prepare Marinade: In a large bowl, whisk together the soy sauce, garlic, honey, brown sugar, sesame oil, rice vinegar, ground ginger, optional kosher salt, black pepper, and optional cayenne or red pepper flakes until fully combined.
3. Marinate Steak: Add the sliced flank steak to the marinade, stirring to coat all pieces evenly. Let it marinate for 10 to 15 minutes, or up to 1 hour if time allows for deeper flavor infusion.
4. Arrange Steak on Sheet Pan: Using tongs or a slotted spoon, transfer the marinated steak pieces to the prepared sheet pan, spacing them apart to ensure even cooking. Set aside.
5. Prepare Broccoli: Dunk the broccoli florets briefly into the remaining marinade to moisten lightly, then transfer them with tongs or a slotted spoon to the sheet pan, scattering and placing them between steak pieces to avoid overcrowding. Reserve the leftover marinade for sauce.
6. Bake Beef and Broccoli: Place the sheet pan in the oven and bake for 10 to 12 minutes, rotating the pan halfway through to ensure even cooking. The steak should be cooked through, and broccoli fork-tender. For medium-rare steak, check at 8 minutes.
7. Prepare Thickened Sauce (Optional): While baking, pour the reserved marinade into a small saucepan and bring to a boil over medium-high heat.
8. Make Cornstarch Slurry: In a small bowl, combine the cornstarch and cold water, stirring until smooth. Gradually whisk this slurry into the boiling marinade. Continue whisking for about 30 seconds until the sauce thickens. For desired consistency, add 1/4 to 1/2 cup water while whisking.
9. Drizzle Sauce Over Dish: Once the beef and broccoli are done baking, remove from the oven and evenly drizzle the thickened sauce over the ingredients to taste.
10. Garnish and Serve: Garnish with sliced green onions and sesame seeds if desired. Serve immediately for the best flavor and texture.

Notes

• Marinating the steak longer than 15 minutes enhances flavor and tenderness.
• Adjust the amount of brown sugar and honey to control sweetness.
• Use low-sodium soy sauce to better control salt content.
• If you prefer your broccoli crisper, reduce baking time slightly.
• The cornstarch slurry step is optional but highly recommended for a thicker sauce that coats the beef and broccoli nicely.
• Make sure to slice the steak against the grain for a more tender bite.
• Rotating the sheet pan halfway through baking ensures even cooking and browning.

Keywords: sheet pan beef and broccoli, easy beef and broccoli, one pan dinner, baked beef and broccoli, flank steak recipe, healthy Asian-inspired dinner