Sheet Pan Beef and Broccoli
Sheet Pan Beef and Broccoli is so easy and quick! Made with tender flank steak, broccoli florets, and a rich and savory umami sauce.
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.
Notes
Make-Ahead Tips: The beef can be sliced and marinated up to 24 hours in advance. Broccoli can also be pre-chopped for easy assembly.
Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.
Freezing: Allow the meal to cool completely before storing in an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Microwave in 30-second intervals or warm in a skillet over medium heat until heated through.
Customization Ideas: Swap beef for chicken or add additional vegetables like carrots, bell peppers, mushrooms, or onions.
Nutrition
Serving: 1 | Calories: 314cal | Carbohydrates: 27g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1264mg | Sugar: 15g | Fiber: 3g | Calcium: 95mg | Iron: 3mg