15-Minute Sheet Pan Beef and Broccoli
A quick and easy one-pan dinner featuring thinly sliced flank steak and crisp-tender broccoli, all coated in a delicious garlicky-sesame sauce.
I make this 15-minute sheet pan beef and broccoli on hectic weeknights when I want something fast, savory, and a little bit sticky without babysitting the stove. Thinly sliced flank steak roasts alongside crisp-tender broccoli, all tossed in a garlicky-sesame sauce you can thicken in minutes. If you enjoy easy one-pan dinners, this is perfect for feeding a family, meal-prepping, or turning a busy weeknight into something satisfying — and if you like similar quick beef recipes, try this one-pan ground beef and chopped cabbage skillet for another speedy option.
Why you’ll love this dish
This sheet-pan version of beef and broccoli is a triple win: it’s faster than takeout, uses one pan, and yields a restaurant-style sauce with minimal fuss. The high oven heat caramelizes the edges of the steak and crisps the broccoli without overcooking either. It’s also flexible — dial down the sugar for a less sweet sauce, or swap the steak for tofu or chicken if you prefer.
How this recipe comes together
High-level overview so you know what to expect:
- Whisk together a soy-sesame marinade with garlic, honey, brown sugar, rice vinegar, and ginger.
- Toss thinly sliced flank steak in the marinade; let it sit 10–15 minutes (longer if you can).
- Transfer steak to a foil-lined sheet pan, then dunk broccoli briefly in the remaining marinade and scatter it around the steak.
- Roast at 425°F for 10–12 minutes, rotating once, until steak pieces are cooked and broccoli is fork-tender.
- Reduce the reserved marinade on the stovetop and optionally thicken with a cornstarch slurry, then drizzle over the finished pan.
This approach keeps steps simple and guarantees minimal cleanup.
What you’ll need
- 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
- 4–5 cloves garlic, finely minced or pressed
- 2–3 tablespoons honey
- 2 tablespoons brown sugar, packed (reduce if you want it less sweet)
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2–3 teaspoons ground ginger (or 1 tablespoon freshly grated)
- 1 teaspoon kosher salt (optional — soy sauce is salty)
- 1 teaspoon freshly ground black pepper, or to taste
- Pinch cayenne pepper or red pepper flakes (optional)
- 1–1.25 pounds flank steak, sliced against the grain into bite-size pieces
- 4–6 cups fresh broccoli florets (6 cups for broccoli lovers)
- 1 tablespoon cornstarch (optional — for thickening)
- 1 tablespoon cold water (for the cornstarch slurry)
- 2–3 green onions sliced on the bias (optional garnish)
- 1 tablespoon sesame seeds (optional garnish)
Notes: Use flank steak or skirt steak thinly sliced; if using a thicker cut, freeze 20–30 minutes first to slice thinly. For low-sugar or keto, reduce or omit the honey and brown sugar and add a splash more rice vinegar and a sugar substitute if desired.
Step-by-step instructions
- Preheat oven to 425°F. Line a sheet pan with aluminum foil for easy cleanup and set it aside.
- 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.
- Add the sliced steak to the bowl and toss to coat. Let the steak marinate for 10–15 minutes at room temperature. If you have time, marinate up to 1 hour in the fridge for deeper flavor.
- Using tongs or a slotted spoon, transfer steak pieces to the prepared sheet pan in a single layer with space between pieces. Set aside.
- Dunk the broccoli florets briefly into the remaining marinade — you just want to moisten them. Transfer broccoli to the sheet pan and scatter it between the steak so nothing overlaps heavily. Reserve the leftover marinade for the sauce.
- Roast in the preheated oven for 10–12 minutes, rotating the pan once about halfway through. Small steak pieces cook quickly; check at 8 minutes if you prefer medium-rare. Broccoli should be bright and fork-tender with slightly caramelized edges.
- While the pan cooks, pour the reserved marinade into a small saucepan and bring to a boil over medium-high heat. For a thicker sauce, stir together the cornstarch and cold water to make a slurry, then whisk it into the boiling sauce. Whisk nearly constantly for ~30 seconds until the sauce thickens. If it gets too thick, add 1/4–1/2 cup water to thin to your liking.
- When the beef and broccoli are done, transfer them to plates or serve directly from the pan. Evenly drizzle the cooked sauce over the top. Garnish with sliced green onions and sesame seeds if using. Serve immediately.
01Ingredients
For the marinade
For the beef and broccoli
02Method
- Preparation
- Cooking
- Serving
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0 OF 8 DONE03Recipe notes
- 01Use flank steak or skirt steak thinly sliced; if using a thicker cut, freeze 20–30 minutes first to slice thinly. For low-sugar or keto, reduce or omit the honey and brown sugar and add a splash more rice vinegar and a sugar substitute if desired.
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Best ways to enjoy it
Serve this over steamed white rice, brown rice, or cauliflower rice for a lower-carb option. It’s also excellent with noodles (lo mein or stir-fry noodles) or tucked into lettuce cups for a lighter bite. For a contrasting texture and flavor, add quick-pickled cucumbers or a side of sesame cucumber salad. If you prefer a slow-cooked version of the same flavors, compare with tender crock pot beef and broccoli to see which method fits your schedule.
Storage and reheating tips
Refrigeration: Cool leftovers to room temperature and store in an airtight container within two hours. Keep in the fridge for 3–4 days.
Freezing: Place cooled beef and broccoli in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: For best texture, reheat in a 350°F oven for 8–12 minutes or warm gently in a skillet over medium heat until just heated through. If using a microwave, heat in short bursts to avoid overcooked broccoli. Add a splash of water, broth, or a teaspoon of sesame oil if the sauce has stiffened.
Food safety note: Small pieces of steak will cook quickly during reheats; use a thermometer if you’re unsure—reheated beef should reach 165°F if you prefer to follow USDA guidance for leftovers.
Creative twists
- Keto / Low-carb: Use tamari, cut honey and brown sugar to 1 tsp each, add a sugar substitute, and serve over cauliflower rice.
- Vegetarian: Swap steak for extra-firm tofu, toss in cornstarch and roast until golden-crisp.
- Spicy: Add 1–2 teaspoons sriracha or more cayenne for heat.
- Aromatics: Finish with a squeeze of lime and extra cilantro for brightness.
- Veg mix-ins: Add sliced bell peppers, snap peas, or mushrooms to the sheet pan for more color and volume.
Your questions answered
Can I use frozen broccoli?
A: You can, but frozen broccoli releases more water and won’t brown as nicely. Thaw and pat dry before tossing in the marinade, then roast at the same temp but check earlier.
How long is total hands-on time?
A: Active prep is about 10 minutes (slicing steak, mixing marinade), plus 10–12 minutes roasting. Total clock time is ~20–30 minutes depending on marinating.
Can I make the sauce ahead?
A: Yes. Simmer and thicken the sauce, cool, and refrigerate up to 3 days. Reheat gently and add a splash of water if too thick before drizzling.
What if I want medium-rare steak?
A: Check the pan at 8 minutes. Small steak pieces will finish quickly; remove early if they’re still pink inside. Carryover heat will raise temperature slightly.
Is the cornstarch necessary?
A: No. If you prefer a runnier sauce, simply boil the reserved marinade a few minutes to concentrate flavor and skip the slurry.
Conclusion
If you want a weeknight meal that’s ready fast and still feels special, this 15-minute sheet pan beef and broccoli delivers. It’s flexible, simple to scale, and easy to adjust for dietary needs or spice levels. For more ideas, check out Averie Cooks’ 15-Minute Sheet Pan Beef and Broccoli and my Beef and Broccoli.
Skillet Dinners
Skillet Dinners
Skillet Dinners
