Weeknight dinners don’t need to mean compromise. With sheet-pan beef and broccoli, you transform staple ingredients into a takeout-style meal—minus the delivery fees or soggy containers. This recipe embraces bold flavors, a satisfying texture contrast, and the joy of minimal clean-up. Let’s dive into the simple steps and discover why this dish stands out as a crave-worthy dinner you’ll put on regular rotation.
Why Sheet-Pan Beef and Broccoli Belongs in Your Recipe Repertoire
Classic beef and broccoli stir-fry has earned its spot in the takeout hall of fame, but skillet juggling and oil splattering can make home versions tricky. This sheet-pan method sidesteps the fuss, yielding caramelized beef, roasted broccoli with crispy florets, and glossy sauce—all cooked together.
Here’s what makes this version a kitchen staple:
- Effortless Preparation: Slice, marinate, arrange, bake. Most of the time is hands-off.
- One-Pan Convenience: Fewer dishes, less clutter, easy clean-up.
- Bold, Balanced Flavor: Soy sauce, garlic, ginger, and honey hit all the right notes—salty, sweet, umami, with a gentle kick of heat.
- Flexible Pairings: Serve with jasmine rice for tradition, fluffy quinoa for a modern twist, or cauliflower rice to keep things light.
- Customizable Additions: Toss in bell peppers, snap peas, or mushrooms for more color and nutrients.
The Essential Ingredients
Success with this dish pivots on quality ingredients and mindful prep. To bring out restaurant-caliber flavor at home, here’s what you’ll need:
| Ingredient | Notes/Function |
|---|---|
| Flank Steak | Tender, quick-cooking, and soaks up marinades well |
| Broccoli Florets | Roasts to crispy perfection and holds sauce beautifully |
| Soy Sauce (or Tamari) | Lends salty depth and classic Asian flavor |
| Low-Sodium Beef Broth | Adds body to the sauce and keeps beef moist |
| Honey | Brightens sauce with natural sweetness |
| Rice Vinegar | Cuts richness and keeps flavors lively |
| Toasted Sesame Oil | Infuses nutty aroma and taste |
| Fresh Garlic and Ginger | Deliver punchy, warming flavor |
| Red Pepper Flakes | Build gentle background heat, easily adjustable |
| Arrowroot Powder or Cornstarch | Thickens sauce for that glossy coating |
| Avocado or Neutral Oil | Handles high roasting temp without smoke |
| Sliced Green Onions & Sesame Seeds | Lively garnish for color and a little crunch |
| Salt and Black Pepper | Enhances and balances every bite |
A Note on Steak Selection
Flank steak stands out for its tenderness and ability to marinate quickly. Slice it thinly against the grain—this helps each piece stay tender through the hot roast. Skirt steak or sirloin can step in if you need a substitute.
Marinating for Maximum Flavor
The secret to juicy, flavorful beef is the marinade. Even a short soak—20 to 30 minutes—lets the soy sauce, garlic, and ginger penetrate and amplify the steak’s taste.
How to Marinate:
1. Whisk soy sauce, broth, honey, vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes in a bowl.
2. Add arrowroot powder and salt and pepper; whisk until smooth.
3. Pour one-third of this marinade over your sliced steak in a glass or stainless bowl. Toss to coat well.
4. Save the rest for later—this will be your finishing sauce.
If you’re prepping ahead, steak can marinate up to 4 hours in the fridge. Broccoli, though, prefers to stay un-marinated for a crisp finish.
Broccoli: Getting the Crisp-Tender Magic
Roasting broccoli creates golden edges and develops sweetness. For even results, cut florets into bite-sized pieces, toss them with oil, salt, and pepper, and spread in a single layer on your sheet pan.
Tip: Overcrowding causes steaming, not roasting. If making a big batch, divide it between two pans.
Step-by-Step: Sheet-Pan Beef and Broccoli
Here’s how to pull the meal together:
-
Preheat the Oven
Set your oven to 425°F. Line a large, rimmed sheet pan with foil or parchment for easy clean-up, then grease lightly. -
Marinate the Steak
Mix up your marinade and cover the steak as described above. Allow to absorb flavors at room temp for 20-30 minutes. -
Prepare the Broccoli
In a bowl, toss the broccoli with avocado oil, salt, and pepper. Spread out on the pan. -
Toss the Steak with Starch
Lift the marinated steak from its bowl, letting excess liquid drip off. Toss with the remaining starch. This forms a light crust and helps sauce cling later. -
Assemble the Sheet Pan
Lay steak strips across the broccoli. Scatter them in a single layer so everything cooks evenly. -
Roast
Slide the pan onto the center rack. Roast for 10-12 minutes, until steak is just cooked through and broccoli turns crisp-tender. -
Thicken the Reserved Sauce
While the pan cooks, pour the rest of your marinade into a small saucepan. Simmer over medium heat, stirring until it’s glossy and thick—about 3-5 minutes. -
Sauce and Broil
When the pan comes out, drizzle the thickened sauce over the beef and broccoli. Toss well with tongs right on the pan. Switch the oven to broil. Return the sheet pan to the top rack for 2-3 minutes, watching closely for color and a little char. -
Garnish and Serve
Scatter green onions and sesame seeds over everything. Serve hot with your favorite side—rice, quinoa, or cauliflower rice all work beautifully.
Tips and Techniques for the Best Results
A few simple tweaks elevate this dish from good to great:
- Cut Consistently: Slice steak and broccoli into even pieces for simultaneous cooking.
- Room Temp Ingredients: Cold steak can steam instead of sear. Let it shed its chill while marinating.
- Broil With Caution: Broilers vary. Stay nearby to avoid burning.
- Customize the Veggies: Red peppers add sweetness. Sliced mushrooms soak up the sauce. Snow peas keep things crisp.
- Make It Spicier: Add more red pepper flakes or drizzle with chili oil at the table.
Pairing and Serving Suggestions
Sheet-pan beef and broccoli sings with simple sides, but you can mix things up for weeknight variety:
- Steamed Jasmine Rice: Absorbs all the glossy sauce.
- Brown Rice or Quinoa: Add fiber and earthy notes.
- Cauliflower Rice: Ultra-light and low-carb.
- Kimchi or Pickled Vegetables: Provide tang and crunch.
- Egg Drop Soup: Makes a comforting starter.
Serving family-style lets everyone load their plate as they like.
Storing and Reheating Leftovers
Should you find yourself with leftovers, keep them fresh with these tips:
- Let everything cool to room temperature before transferring to airtight containers.
- Refrigerate: Up to 4 days.
- Freeze: Pack portions in freezer-safe bags, remove excess air, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Microwave in short bursts, stirring once or twice, or bake at 350°F until hot. A splash of water or broth revives the sauce if it’s thickened.
Note: Broccoli softens when reheated but still tastes delicious.
Frequently Asked Questions
Can I use chicken or tofu instead?
Absolutely! Thin strips of chicken breast or pressed tofu work well. Adjust baking times as needed—chicken may need 12-15 minutes, tofu will crisp in about the same time as steak.
What’s the best substitute for arrowroot?
Cornstarch does the job, though arrowroot keeps the sauce shinier. Potato starch is another choice.
Can I marinate the beef overnight?
If using a saltier soy sauce, stick to four hours max. Too long and the steak may get overly salty and mushy.
Is this gluten-free?
Use tamari in place of soy sauce and arrowroot for thickening to keep things gluten-free.
Sheet-pan beef and broccoli turns everyday ingredients into a vibrant, crowd-pleasing meal with ease. Its craveable sauce, tender beef, and roasted veggies create a harmony of taste and texture—ideal for busy nights or casual gatherings. With a few personal tweaks—extra vegetables, more heat, different grains—you’ll make this your own. Once you taste how effortless and rewarding homemade takeout night can be, you’ll return to this recipe whenever you need comfort, speed, and great flavor on a single pan.
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
- 4 teaspoons arrowroot powder or cornstarch, divided
- 4-5 cups broccoli florets, cut into bite-size pieces
- Sliced green onions and sesame seeds for garnish
- 1 pound flank steak, sliced against the grain into thin strips
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/4 cup beef broth
- 2 tablespoons honey
- 1/2 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons avocado oil, divided
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. Toss to coat. Let marinate for 20-30 minutes.
- Preheat the oven to 425°F. Line a large sheet pan with foil. Grease it lightly with oil.
- In a large bowl, toss the broccoli with 1 tablespoon oil. Add the 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. Shake off any excess marinade. Toss the steak 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. Cook until the steak is done. Broccoli should be crisp-tender.
- Meanwhile, pour the remaining marinade into a small saucepan. Bring to a simmer over medium heat. Cook, stirring often, until thickened, about 3-5 minutes.
- Remove the pan from the oven. Drizzle the thickened sauce evenly over the steak and broccoli. Toss to coat.
- Switch the oven to broil. Return the pan to the top rack. Broil for 2-3 minutes. Broil until the edges of the beef and broccoli are lightly charred.
- Garnish with sliced green onions. Add sesame seeds. Enjoy!
