15-Minute Sheet Pan Beef and Broccoli
A quick and flavorful dinner that combines beef and broccoli on a single sheet pan, perfect for busy weeknights.
Ingredients
Marinade
- ½ cup low-sodium soy sauce
- 4 to 5 cloves garlic, finely minced or pressed
- 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) soy sauce has salt
- 1 teaspoon freshly ground black pepper or to taste
- Pinch cayenne pepper or red pepper flakes (optional)
Main ingredients
- 1 to 1.25 pounds flank steak, sliced against the grain in bite-size pieces
- About 4 to 6 cups broccoli florets
- 1 tablespoon cornstarch (optional)
- 1 tablespoon cold water (optional)
- 2 to 3 green onions sliced on the bias, optional for garnish
- 1 tablespoon sesame seeds, optional for garnish
Instructions
Preparation
- Preheat oven to 425°F (220°C) and line a sheet pan with aluminum foil; set aside.
- Whisk soy sauce, garlic, honey, brown sugar, sesame oil, rice vinegar, ginger, salt, pepper, and cayenne in a large bowl.
- Add steak, stir to coat, and marinate 10–15 minutes (up to 1 hour if you can).
- Transfer steak to the sheet pan with space between pieces.
- Dunk broccoli in the marinade briefly, then place on the sheet pan among the steak; reserve the marinade.
Cooking
- Bake 10–12 minutes until steak is cooked and broccoli is fork-tender.
- Optionally, boil reserved marinade, whisk in cornstarch slurry, and thin with 1/4–1/2 cup water if needed.
- Drizzle sauce over beef and broccoli, garnish, and serve immediately.
Notes
Serve over steamed rice, noodles, or cauliflower rice for a low-carb option. Add extra sauce on the side for dipping. Store leftovers in an airtight container for up to 3–4 days.