Go Back
–+ servings
15-Minute Sheet Pan Beef and Broccoli

15-Minute Sheet Pan Beef and Broccoli

This sheet pan beef and broccoli features tender, savory sliced flank steak and crisp-tender broccoli florets coated in a glossy ginger-infused sauce made with soy sauce, honey, sesame oil, and rice vinegar. Perfect for busy weeknights or meal prepping, this entire dish comes together in just 15 minutes with minimal cleanup and maximum flavor.
Save this recipe! Print
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Hannah Brooks

Ingredients

  • 1/2 cup low-sodium soy sauce
  • 4 to 5 cloves garlic finely minced or pressed
  • 2 to 3 tablespoons honey
  • 2 tablespoons brown sugar packed, reduce if you prefer a less sweet dish
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 to 3 teaspoons ground ginger
  • 1 teaspoon kosher salt optional since soy sauce already contains salt
  • 1 teaspoon freshly ground black pepper
  • pinch cayenne pepper or red pepper flakes optional for extra heat
  • 1 to 1.25 pounds flank steak sliced against the grain into bite-sized pieces
  • 4 to 6 cups fresh broccoli florets
  • 1 tablespoon cornstarch optional for a thicker sauce
  • 1 tablespoon cold water optional for cornstarch slurry
  • 2 to 3 green onions sliced in 1-inch segments on the bias, optional for garnishing
  • 1 tablespoon sesame seeds optional for garnishing

Instructions

  • Combine Base Ingredients: In a small bowl, whisk together the soy sauce, minced garlic, honey, brown sugar, sesame oil, rice vinegar, ground ginger, and black pepper until smooth and well combined. Taste and adjust seasonings as needed, adding more salt, pepper, or cayenne to your preference.
  • Create Slurry (Optional): If you prefer a thicker sauce, whisk the cornstarch with 1 tablespoon of cold water in a separate small bowl until no lumps remain, then set aside.
  • Slice the Beef: Cut your flank steak against the grain into bite-sized pieces, about 1-inch thick. Slicing against the grain ensures the meat stays tender rather than chewy.
  • Cut Broccoli: Wash and cut the broccoli into florets of even size, roughly 2 to 3 inches long, so they cook uniformly on the sheet pan.
  • Arrange on Pan: Spread the sliced beef and broccoli florets across a large sheet pan in a single layer, leaving a little space between pieces so they can roast rather than steam.
  • Pour Sauce: Drizzle the sauce evenly over the beef and broccoli, tossing gently with a wooden spoon or tongs to coat everything thoroughly.
  • Roast: Place the sheet pan in a preheated 425°F oven and roast for 12 to 15 minutes, stirring halfway through, until the beef is cooked through and the broccoli is tender with slightly charred edges.
  • Thicken Sauce (Optional): If using the cornstarch slurry, drizzle it over the mixture during the last 2 minutes of roasting for a glossier, thicker sauce.
  • Garnish: Remove from the oven and top with sliced green onions and sesame seeds if desired before serving.