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.
Ingredients
For the marinade
- 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
- 1 pinch cayenne pepper or red pepper flakes (optional)
For the beef and broccoli
- 1-1.25 pounds flank steak, sliced against the grain into bite-size pieces For best results, slice thinly
- 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)
Instructions
Preparation
- 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 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.
Cooking
- 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 about 30 seconds until the sauce thickens. If it gets too thick, add 1/4–1/2 cup water to thin to your liking.
Serving
- 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.
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.