15-Minute Sheet Pan Beef and Broccoli
This easy sheet pan beef and broccoli recipe is healthier and faster than takeout, packed with sweet savory Asian flavor and made in just 15 minutes.
Equipment
- 1 Sheet pan lined with foil or parchment
Ingredients
Main ingredients
- ½ cup low-sodium soy sauce
- 4 to 5 cloves garlic finely minced
- 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
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper or red pepper flakes optional
- 1 to 1.25 pounds flank steak sliced thin against the grain
- 4 to 6 cups fresh broccoli florets
- 1 tablespoon cornstarch optional
- 1 tablespoon cold water optional
- 2 to 3 green onions sliced optional garnish
- 1 tablespoon sesame seeds optional garnish
Instructions
Instructions
- Preheat oven to 400°F and line a sheet pan with foil or parchment paper.
- In a medium bowl, whisk soy sauce, garlic, honey, brown sugar, sesame oil, rice vinegar, ground ginger, salt, black pepper, and cayenne pepper until combined.
- Slice flank steak thinly against the grain and place in a large mixing bowl with broccoli florets.
- Pour the sauce over beef and broccoli and toss to coat evenly.
- Spread mixture in a single layer on the prepared sheet pan.
- Bake for 12–15 minutes, stirring halfway through for even cooking.
- If desired, mix cornstarch and cold water in a small pan with reserved marinade to thicken the sauce. Simmer and whisk constantly until thickened.
- Remove from oven, garnish with sliced green onions and sesame seeds. Serve with rice or noodles and enjoy!
Notes
Leftovers can be stored in airtight containers for up to 5 days or frozen for up to 3 months. Reheat gently to preserve texture.