This Sheet Pan Beef and Broccoli comes together in about 30 minutes and is perfect for a busy weeknight dinner that your family will love! You’ll just need one pan for this recipe, so it’s super easy to whip up without a ton of cleanup afterward.
Ingredients for Sheet Pan Beef and Broccoli
Let’s dive into what you’ll need to create this quick and easy dish. Here’s the breakdown of the ingredients:
- 1.5 tbsp corn starch: This helps thicken the sauce, creating a coating that clings beautifully to the beef and broccoli.
- 1/2 cup soy sauce: Use low-sodium soy sauce for a more balanced flavor, but regular works just as well.
- 1/4 cup beef broth: Adds an extra meaty flavor depth that makes this dish even more savory.
- 2 tbsp honey: A touch of sweetness to balance out the savory flavors. You can also substitute with maple syrup for a vegan option.
- 2-3 tsp sriracha: For those who like a little heat! Adjust to your liking.
- 2 tsp sesame oil: This gives the dish an incredible nutty flavor; it’s basically a secret weapon for Asian-inspired dishes.
- 5 garlic cloves, minced: Because garlic makes everything better, right? You can adjust based on your preference, garlic lovers rejoice!
- 1-1.5 lbs flank steak, cut into thin strips: Flank steak is tender and cooks quickly, but you could also use sirloin or even chicken for a different spin.
- 2 medium heads of broccoli, cut into florets: Fresh broccoli is a classic, but you could swap it for bell peppers, snap peas, or whatever veggies you have on hand!
- Olive oil: Just a drizzle for roasting the broccoli, trust me, it makes a world of difference.
- Green onions and sesame seeds for garnish: They really tie everything together and make it look fancy without any extra effort.
Let’s Get Cooking!
Step-by-Step Instructions
Ready to get your hands slightly messy and your kitchen smelling amazing? Let’s do this!
Whip up the Marinade: In a small bowl, combine 1.5 tbsp corn starch, 1/2 cup soy sauce, 1/4 cup beef broth, 2 tbsp honey, 2-3 tsp sriracha, 2 tsp sesame oil, and 5 minced garlic cloves. Whisk until smooth and well combined. This sauce is seriously to die for, sweet, spicy, savory…everything you’re dreaming of.
Marinate the Beef: In a large bowl, pour 1/3 of the marinade mixture over your 1 to 1.5 lbs flank steak pieces. Give it a good toss, cover, and let it marinate for about 20 minutes, or up to an hour if you have the time. The longer, the better! Reserve the remaining marinade for later.
Preheat Your Oven: Time to crank the heat up! Preheat your oven to 400°F (200°C).
Prepare the Vegetables: Grab a large sheet pan lined with parchment paper, trust me, it’ll save you from the nasty cleanup later. Spread out your 2 medium heads of broccoli cut into florets. Drizzle with a bit of olive oil and sprinkle with a couple pinches of salt and pepper. The broccoli is going to get beautifully roasted!
Roast the Beef and Broccoli: Add the marinated flank steak to the broccoli on the sheet pan. Bake everything together for 15-20 minutes or until the steak is cooked through and the broccoli is tender but still vibrant green. You’ll want to peek in the oven and enjoy those glorious aromas wafting out!
Prepare the Remaining Sauce: While the beef and broccoli bake, pour the reserved marinade into a small pot. Heat it on medium-high, whisking often for about 3-4 minutes, until it thickens a bit. Oh, the smells!
Serve It Up: Once the beef and broccoli are out of the oven, toss them with the thickened sauce right there on the pan. Top with sesame seeds and sliced green onions. Optional (but highly recommended): Serve it over rice or quinoa for a complete meal!
If you loved this Sheet Pan Beef and Broccoli, be sure to check out my Sheet Pan Shrimp Fajitas or my Sheet Pan Pork Chops and Potatoes!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes, from prep to table! It’s a lifesaver for those evenings when getting dinner on the table feels impossible.
One Pan Wonder
Minimal cleanup is required, one pan for roasting the beef and broccoli, one small pot for the sauce. That’s it! You can relax while everything cooks together.
Budget-Friendly
Using affordable, everyday ingredients, this dish won’t break the bank. You can always substitute beef for chicken or even tofu if you want to keep costs down.
Customizable
The magic of this recipe is its flexibility. Use whatever veggies are lingering in your fridge, bell peppers, carrots, or snap peas would all be delightful!
Comfort Food
It’s loaded with tons of flavor that brings warmth to your heart and belly. The combination of sweet, salty, and spicy makes every bite utterly comforting.
Serving & Storage Tips
How to Serve This Sheet Pan Beef and Broccoli
Serve this dish over fluffy rice, quinoa, or even noodles for a more filling meal. If you’d like to spice things up, serve it with a side of dumplings or egg rolls!
Storage
Leftovers can be kept in the fridge for up to 3 days in an airtight container. I mean, if there are any left!
Reheating Instructions
To reheat, just pop it in the microwave for about 1-2 minutes until warmed through, stirring halfway. You can also reheat it in a skillet on medium-low heat, gently stirring until everything is heated.
Freezer-Friendly
Yes, this dish is freezer-friendly! Just be sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months, just thaw in the fridge overnight before reheating it.
Tips for Success
Cut the Beef Thin: It cooks quicker and gets super tender!
Don’t Overcrowd the Pan: You want things to roast nicely, so don’t crowd the veggies too much.
Taste As You Go: If you love garlic, add more! If you’re not a fan of spice, hold back on the sriracha.
So, gather your ingredients, channel your inner home chef, and let’s make this incredible Sheet Pan Beef and Broccoli! I promise, it’ll become a staple in your home…like it has in mine.
Happy cooking, friends! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Sheet Pan Beef and Broccoli
Ingredients
Method
- In a small bowl, combine corn starch, soy sauce, beef broth, honey, sriracha, sesame oil, and minced garlic. Whisk until smooth.
- In a large bowl, pour 1/3 of the marinade over the flank steak. Toss well, cover, and let it marinate for about 20 minutes.
- Preheat your oven to 400°F (200°C).
- On a large sheet pan lined with parchment paper, spread the broccoli florets. Drizzle with olive oil and sprinkle with salt and pepper.
- Add the marinated flank steak to the sheet pan with the broccoli. Bake for 15-20 minutes until cooked through.
- While baking, pour the reserved marinade into a small pot and heat on medium-high, whisking often for about 3-4 minutes until thickened.
- Once done, toss the beef and broccoli with the thickened sauce, and garnish with sesame seeds and green onions.
- Serve over rice or quinoa if desired.