Sheet-Pan Beef and Broccoli brings classic takeout flavors home in one straightforward meal. This recipe balances savory marinated beef and roasted broccoli on a single pan, with each bite offering a taste of sweet, salty, and charred notes. If you crave a robust, Chinese-inspired dinner without extra pots or fuss, this dish is straightforward yet satisfying.
Why Sheet-Pan Beef and Broccoli Works
This recipe is designed for ease and speed without sacrificing flavor. Marinated beef takes on savory, aromatic notes from soy sauce, ginger, garlic, and a touch of honey. Broccoli emerges from the oven crisp at the edges and tender inside. Cooking everything together means each piece absorbs both the tangy sauce and smoky oven flavor.
Sheet pan dinners like this one are appealing because they simplify meal prep and clean-up. All you need is a cutting board and a single pan. It also allows for hands-off cooking—perfect for weeknights when time is short. The flavors develop deeply during the roasting and broiling steps, thanks to caramelization. You can pair the final dish with steamed rice, cauliflower rice, or even a bed of quinoa to suit your preferences.
Ingredients Breakdown
Each ingredient plays a specific role, providing both flavor and texture. Here’s what you’ll need:
For the Beef and Broccoli
– Flank steak: A lean, flavorful cut, ideal for quick roasting. Slice against the grain for best tenderness.
– Broccoli florets: These roast quickly and develop crispy edges, adding vibrant color and nutrients.
– Avocado or neutral oil: Needed for coating broccoli and for the pan. Handles high heat well without imparting a strong taste.
– Arrowroot powder or cornstarch: Used for thickening the sauce, helps it cling to the beef.
– Salt and black pepper: Essential for seasoning, bringing out the flavors.
For the Sauce
– Low-sodium soy sauce: Adds the main salty, umami flavor.
– Beef or vegetable broth: Deepens the sauce, lending meaty richness.
– Honey or brown sugar: Balances out the saltiness with gentle sweetness.
– Rice vinegar: Provides a subtle tang and brightens the sauce.
– Toasted sesame oil: Infuses warmth and aromatic complexity.
– Fresh garlic and ginger: Offer pungency and fresh, spicy undertones.
– Red pepper flakes: Add a gentle kick. Adjust for more or less heat.
For Serving and Garnishing
– Green onions: Sliced thin for freshness.
– Sesame seeds: Add crunch and visual appeal.
– Optional base: Steamed jasmine or brown rice, quinoa, or cauliflower rice.
Ingredient Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Flank steak | 1.5 lbs | Sliced thin, against the grain |
| Broccoli florets | 6 cups | Cut from 2 large heads |
| Avocado oil | 2 tbsp | Or other high-heat oil |
| Arrowroot powder | 2 tbsp, divided | Or cornstarch |
| Salt | 1 tsp, divided | |
| Black pepper | 1/2 tsp, divided | |
| Low-sodium soy sauce | 1/3 cup | |
| Broth | 1/3 cup | Beef or vegetable |
| Honey | 2 tbsp | Or brown sugar |
| Rice vinegar | 1 tbsp | |
| Sesame oil | 2 tsp | Toasted preferred |
| Garlic, minced | 3 cloves | |
| Ginger, minced | 1 tbsp | Fresh preferred |
| Red pepper flakes | 1/2 tsp | Optional, for heat |
| Green onions | 2 | Thinly sliced, for garnish |
| Sesame seeds | 1 tbsp | For garnish |
Step-by-Step Instructions
1. Marinate the Beef
Place sliced flank steak in a bowl. In a separate bowl, whisk together soy sauce, broth, honey, rice vinegar, sesame oil, garlic, ginger, red pepper flakes, 1 tsp arrowroot, 1/2 tsp salt, and 1/4 tsp black pepper. Pour a third of this marinade over the steak. Toss well and set aside for 20-30 minutes.
2. Prepare the Broccoli
Preheat your oven to 425°F. On a large sheet pan lined with foil, arrange the broccoli florets. Drizzle with 1 tablespoon oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Toss to coat, then spread the broccoli in a single layer for even roasting.
3. Add Beef to the Pan
Remove beef from marinade, letting excess drip off. Toss beef slices with remaining arrowroot powder. Layer the beef strips over the broccoli, spacing them so they don’t overlap much.
4. Roast
Place the sheet pan in the oven. Roast for 10-12 minutes until the steak is just cooked and the broccoli is tender with crispy edges.
5. Make the Sauce
While the pan roasts, transfer the remaining marinade to a small saucepan. Bring to a simmer over medium heat, stirring often. Allow it to thicken for 3-5 minutes, until glossy and syrupy.
6. Finish Under the Broiler
Remove the sheet pan from the oven. Drizzle thickened sauce evenly over beef and broccoli. Toss lightly. Turn the oven to broil and place pan on the top rack. Broil for 2-3 minutes, watching closely so edges blister but do not burn.
7. Garnish and Serve
Remove from oven and sprinkle generously with green onions and sesame seeds. Serve hot over rice or your base of choice.
Tips for Optimal Results
- Use a sharp knife for clean, even steak slices.
- Marinate long enough: 20-30 minutes is ideal, but even 10 minutes makes a difference if you’re short on time.
- Single layer: Avoid crowding the pan, which can cause steaming rather than roasting.
- Broil with care: For crisp, lightly charred steak edges, broil just until darkened; watch every 30 seconds.
Customization Ideas
You can easily adapt this meal:
– Swap in chicken thighs, shrimp, or firm tofu for the beef.
– Add extra vegetables, such as red bell pepper strips, sliced mushrooms, or carrots for variety.
– Use tamari or coconut aminos for a gluten-free or soy-free twist.
Serving Suggestions
Steamed white or brown rice is a go-to, soaking up extra sauce. Quinoa adds a nutty, protein-packed base. Cauliflower rice works if you want a lighter option. Garnishes like extra chili flakes, pickled ginger, or a squeeze of lime complement the flavors well.
Storing and Reheating
Sheet-Pan Beef and Broccoli makes a great leftover option.
- To store: Cool leftovers completely, then place in an airtight container. Refrigerate for up to 4 days.
- To freeze: Pack cooled servings in freezer-safe containers or bags. Remove excess air, then freeze up to 3 months.
- To reheat: Thaw overnight in the fridge (if frozen). Reheat in the microwave in 1-minute bursts, stirring between each, or in a 350°F oven for 10-15 minutes, covered loosely with foil.
Note that reheated broccoli may soften, but the flavors remain bold and satisfying.
Frequently Asked Questions
Can I use a different beef cut?
Yes. Sirloin or flat iron work well and are easy to slice thinly.
How do I make this dish spicier?
Add more red pepper flakes, a splash of sriracha, or chili oil to the marinade.
Is this recipe gluten-free?
Use a gluten-free soy sauce or coconut aminos and arrowroot for thickening.
Do I need to use a sheet pan?
A rimmed baking sheet is best for even roasting, but an oven-safe large dish works if needed.
Bringing It All Together
Sheet-Pan Beef and Broccoli is a reliable recipe that delivers complex flavors with simple steps. Roasted broccoli and juicy steak elevate weeknight dinners without stress. The sauce coats every bite, bringing together sweet, savory, and just a hint of heat. This meal answers the takeout craving with a home-cooked approach, minimal mess, and plenty of variation for everyone at your table.
Sheet-Pan Beef and Broccoli
Skip takeout. Try this sheet-pan beef and broccoli at home. It’s quick. It’s easy. It’s totally restaurant-worthy.
Ingredients
- 1 tablespoon sesame oil
- 2 tablespoons avocado oil, divided
- 2 tablespoons honey
- 1/4 teaspoon red pepper flakes (optional)
- Sliced green onions and sesame seeds for garnish
- 1 teaspoon kosher salt, divided
- 1/4 cup beef broth
- 4 teaspoons arrowroot powder or cornstarch, divided
- 4 cloves garlic, minced
- 4-5 cups broccoli florets, cut into bite-size pieces
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- 1 pound flank steak, sliced against the grain into thin strips
- 1/2 cup low-sodium soy sauce
- 1 teaspoon ground ginger
Instructions
- In a small bowl, whisk together the soy sauce, broth, honey, vinegar, sesame oil, garlic, ginger, red pepper flakes, 2 teaspoons arrowroot powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour 1/3 of the marinade over the sliced steak in a bowl and toss to coat. Let marinate for 20-30 minutes.
- Preheat the oven to 425°F. Line a large sheet pan with foil and grease lightly with oil.
- In a large bowl, toss the broccoli with 1 tablespoon oil, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the broccoli in an even layer on the prepared pan.
- Remove the steak from the marinade, shaking off excess. Toss with the remaining 2 teaspoons of arrowroot powder. Arrange the steak strips on top of the broccoli in a single layer.
- Bake for 10-12 minutes, until the steak is cooked and broccoli is crisp-tender.
- Meanwhile, pour the remaining marinade into a small saucepan. Bring to a simmer over medium heat and cook, stirring often, until thickened, about 3-5 minutes.
- Remove the pan from the oven and drizzle the thickened sauce evenly over the steak and broccoli. Toss to coat.
- Switch the oven to broil and return the pan to the top rack. Broil for 2-3 minutes, until the edges of the beef and broccoli are lightly charred.
- Garnish with sliced green onions and sesame seeds. Enjoy!