Sheet Pan Beef and Broccoli
This post may contain affiliate links. Please read my disclosure policy.
Quick and easy Sheet Pan Beef and Broccoli is my flavorful twist on a takeout classic! Featuring thinly sliced flank steak that’s marinated in a rich, sweet, and savory sauce and then roasted alongside tender broccoli florets, it’s ready to serve in under 30 minutes!!
Table of Contents
Sheet Pan Beef and Broccoli
I love ordering takeout as much as the next person, but if I can recreate the same dish for a fraction of the cost (and a fraction of the waiting-for-the-delivery-person time), I’m gonna do it!!
Beef and broccoli is one of my favorites from our local Chinese restaurant. The last time I was happily munching along, it hit me — this would make for an excellent sheet pan recipe.
So when I did my shopping, I made sure to grab all of the ingredients I thought I would need, then got home and went to work.
What resulted was an incredibly tasty sheet pan beef and broccoli recipe, ready in just 25 minutes!
I whipped up a quick batch of steamed rice for a complete dinner with minimal cleanup. It’s safe to say I’ll be making this one A LOT.
Need some more sheet pan meal inspiration? Don’t miss my sheet pan sausage and veggies, lemon chicken, shrimp fajitas, and pork chops.
And don’t forget about Sheet pan chocolate chip cookies for dessert!!
Ingredient Notes and Substitutions
- Flank Steak – Tender, lean, and flavorful, flank steak is my favorite for sheet pan beef and broccoli.
Other good steak options include skirt steak or sirloin!
- Soy Sauce – I almost always use low-sodium soy sauce as it’s a lot less salty. Here, it adds a rich and savory umami flavor to the marinade and sauce.
If you do use regular soy sauce, reduce the added salt.
- Light Brown Sugar – Balances the salty soy sauce with some sweetness, and helps the meat caramelize a bit when roasted!
- Beef Stock – The liquid base needed for the sauce. I like to use stock instead of water so as not to water everything down.
- Sesame Oil & Rice Vinegar – These key additions to the marinade add so much depth of flavor!
Sesame oil injects a toasted, nutty touch, while the vinegar brings some acidity to the mix to balance everything else out. - Garlic & Ginger – You guessed it, for even more flavor. Garlic is a must in all of my savory dishes, and I love the slight kick minced ginger adds.
- Broccoli – Fresh is best! Frozen contains too much moisture and won’t roast as well.
As a note, 1 pound of broccoli should give you about 4-5 cups of florets.
- Cornstarch – Combine it with water to thicken the marinade, turning it into a sticky glaze that clings to the one pan beef and broccoli as it bakes!
- Garnish – Optional but tasty, I like to sprinkle sesame seeds, chopped green onions, red pepper flakes or Sriracha on top for some spice.
Tips and Tricks to Make Perfect One Pan Beef and Broccoli
- Freeze the steak first.
Slicing the flank steak against the grain is key to getting extra tender bites. Do your best to slice it as thinly as possible too!
Use a very sharp knife, and try freezing it for about 30 minutes first to make preparing it easier!
- Marinate for longer for maximum flavor.
A quick, 20-minute marinate will definitely inject the steak with its rich, complex umami flavors, but the longer you can leave it, the better.
Plan ahead for a better-tasting sheet pan beef and broccoli! Aim for 2 hours if you have the time so the marinade has the chance to really penetrate.
- Leave it to roast.
No need to stir or flip the halfway through the cooking time! I love the slight crust that forms on the beef and broccoli as it bakes — it won’t happen if you mess around with it too much.
Simply stir after baking when adding the sauce to coat everything evenly instead.
- Thicken the sauce slowly.
Take your time with the sauce too, particularly when you incorporate the cornstarch slurry!
Pour it in with the rest of the ingredients gradually while stirring constantly. This ensures the sauce thickens evenly without clumping, giving you a smooth and glossy coating for your beef and broccoli sheet pan.
Prep Ahead
- Freeze, slice, and marinate steak
- Wash and chop broccoli
Kitchen Tools You Will Need
- Large Bowl – This one is my go-to!
- 4 Quart Saucepan – To thicken the sauce.
- Baking Sheets – Used for anything from cookies to roasting, a good baking pan will last for years.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them.
- Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
Serving Suggestions
With your main dish and veggies covered, all you really need to round out your meal are a few more sides.
Sheet pan beef and broccoli pairs super well with sesame scallion rice or brown rice if you want some whole grains. Crispy potatoes go great with almost anything!
If you’re craving something fresh to balance out the richness of the beef, this Asian-inspired carrot and cucumber salad is one of my go-to’s.
There are also a few ways to customize your sheet pan to make it your own. Swap the beef for chicken, or incorporate extra vegetables — carrots, bell peppers, mushrooms, or onions would all be delicious!
Storing and Reheating Leftovers
Feel free to slice and marinate the steak up to 24 hours in advance. Just make sure to keep it in the fridge until ready to bake.
Store leftover one pan beef and broccoli in an airtight container in the fridge for 3-4 days, or freeze it for up to 3 months. Freezing would be super handy for meal prep!
You can reheat in your microwave in 30-second bursts until warmed through, or in a skillet over medium heat. If reheating from frozen, thaw it overnight first.
Beef and Broccoli Sheet Pan FAQ
Sure! I like flank steak, but you could also use sirloin, skirt steak, or even beef tenderloin.
Whatever you choose, make sure to slice it as thin as you can so it comes out tender and cooks evenly.
Yes — I know some of you may be looking for an allergen-friendly alternative for your beef and broccoli sheet pan.
Tamari is gluten-free and an excellent sub, or you could use coconut aminos for a similar (soy-free) flavor.
If you do use coconut aminos, you may want to reduce the amount of sugar as it’s slightly sweeter.
You can easily make your beef and broccoli sheet pan even spicier with some red pepper flakes, Sriracha, or chili oil!
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Sheet Pan Beef and Broccoli
Ingredients
- 1 1/4 pounds flank steak, thinly sliced into bite-sized pieces
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed light brown sugar
- 1/4 cup chicken or beef stock
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 4 cloves garlic, minced (about 1 tablespoon)
- 2 teaspoons fresh minced ginger
- 1/4 teaspoon freshly ground black pepper
- 4 – 5 cups broccoli florets, about 1 pound
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Optional garnishes:
- Sesame seeds
- Chopped green onions
- Red pepper flakes or sriracha sauce for spice
Instructions
- Preheat the Oven: Preheat oven to 425°F.
- Prepare the Beef: Place sliced flank steak in a large mixing bowl and set aside.
- Make the Sauce: In a small saucepan, whisk together soy sauce, brown sugar, stock, sesame oil, rice vinegar, garlic, ginger, and black pepper. Do not cook yet.
- Marinate the Beef: Pour half of the sauce over the beef and stir to coat. If time allows, marinate for 20 minutes up to 2 hours for maximum flavor.
- Thicken the Sauce: Meanwhile, bring the remaining sauce to a light boil over medium-high heat. In a small bowl, whisk together cornstarch and cold water to form a slurry. Slowly drizzle the slurry into the sauce while stirring continuously. Cook for another 1–2 minutes until thickened. Remove from heat and set aside.
- Add Broccoli & Arrange on Sheet Pan: After marinating, stir the broccoli florets into the beef and marinade, tossing to coat. Spread the mixture onto a 13 x 18-inch rimmed baking sheet in an even layer.
- Bake: Bake for 10 minutes. Remove from the oven and drain excess liquid if necessary.
- Coat with Sauce & Finish Baking: Stir in the prepared thickened sauce to coat the beef and broccoli. Return to the oven and bake for another 2–3 minutes, or until the beef is cooked through and broccoli is tender.
- Serve: Sprinkle with sesame seeds and chopped green onions, if desired. Serve warm over steamed rice.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
Weโre Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
