Craving takeout but short on time? This Quick and Easy Sheet Pan Beef and Broccoli is perfect for busy weeknights. It delivers amazing flavor with minimal cleanup and is ready in under 30 minutes! So ditch the takeout menus and try our twist on this Chinese takeout classic tonight!
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Why You’ll Want to Make Quick and Easy Sheet Pan Beef and Broccoli
- Restaurant-Quality Flavor: This recipe delivers savory, restaurant-worthy flavors without the takeout bill.
- Fast and Easy: This one-pan wonder requires minimal prep and cooks up in a flash. Just toss the ingredients together, throw them in the oven, and dinner is practically served!
- Minimal Cleanup: Sheet pan meals are lifesavers for busy cooks. With everything on one pan, there’s less mess to deal with afterwards.
- Family-Friendly: Beef and broccoli is a crowd-pleaser, perfect for both kids and adults.
Ingredients – Here’s What You’ll Need
Steps to Make Quick and Easy Sheet Pan Beef and Broccoli
- Preheat the oven to 425°F. Line a half-sheet pan with extra-wide, heavy-duty, non-stick aluminum foil. If you can’t find extra-wide, heavy-duty, non-stick aluminum foil, use extra-wide heavy-duty aluminum foil and spray it with non-stick cooking spray. Set the pan aside until ready to use.
To make the marinade, start by placing the soy sauce and minced garlic in a large bowl.
- Then, add the honey and brown sugar.
- Next, add the sesame oil and rice wine vinegar.
- Then, add the ground ginger, Kosher salt, cayenne pepper, and freshly ground black pepper.
- Use a whisk to combine all the marinade ingredients.
- Cut the flank steak against the grain into bite-size pieces. Then, add the steak to the marinade.
- Stir the beef into the marinade so that all of it is submerged in the liquid. Allow the beef to sit in the marinade for 10-15 minutes. While the beef is marinating, cut the broccoli into bite-sized florets.
- Place a colander into another bowl and pour the beef into the colander. Then, add the beef to the prepared sheet pan, spreading it out into a single layer.
- Add the broccoli florets to the marinade and give the florets a quick stir, so that all the broccoli gets some marinade. Then, place the colander into the empty bowl and pour the broccoli into it.
- Add the broccoli to the sheet pan, placing the florets between the beef pieces. Bake in the 425°F oven for 15 minutes.
- While the beef and broccoli are baking, prepare the sauce by placing the leftover marinade into a small saucepan. Then, heat it over medium-high heat until it comes to a boil.
- While the marinade is heating, prepare a slurry. Place the corn starch and water in a small bowl.
- Then, stir them together with a small whisk until the mixture is smooth.
- When the saucepan begins to boil, add the slurry and whisk it well. The sauce will become very thick. Then, add ¼ to ½ cup of water, until the sauce reaches the desired consistency.
- Remove the pan from the oven, place it on a wire cooling rack, and immediately spoon the sauce over the beef and broccoli.
- Then, sprinkle sesame seeds on top. Serve immediately with rice and egg rolls.
Quick and Easy Sheet Pan Beef and Broccoli is a weeknight dream come true. It’s bursting with flavor, requires minimal effort, and offers a healthy alternative to takeout. So ditch the delivery menus, preheat your oven, and get ready to enjoy a restaurant-quality meal in under 30 minutes!
Frequently Asked Questions
Absolutely! Sirloin steak, skirt steak, or even chicken breasts or thighs can be substituted for the sirloin steak. Just be sure to adjust the cooking time slightly depending on the thickness of the cut.
Tamari or coconut aminos can be used as a substitute for soy sauce. If you’re in a pinch, a mixture of equal parts Worcestershire sauce and liquid aminos can work as well.
Add a pinch of red pepper flakes to the marinade or drizzle Sriracha over the finished dish for a kick of heat.
Yes! You can marinate the beef overnight for even more flavorful results. Just store the marinated beef and veggies in the refrigerator in an airtight container until ready to cook.
Recipe Tips and Tricks
- Tenderize Like a Pro: Partially freeze your steak for 30 minutes before slicing. This makes slicing easier and against the grain, resulting in super tender beef.
- Even Cooking: For consistent tenderness, cut your broccoli florets into similar sizes.
- Thick and Glossy: To thicken your sauce, mix a cornstarch slurry (cornstarch mixed with water) and drizzle it into the leftover marinade while whisking constantly over medium heat.
- Don’t Crowd the Pan: Arrange the beef and broccoli in a single layer for even cooking and browning.
Other Great Asian Inspired Recipes
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Quick and Easy Sheet Pan Beef and Broccoli
Equipment
- half-sheet pan
- Extra Wide Heavy Duty Non-Stick Aluminum Foil
- 2 large bowls
- colander
- Tongs
- Silicone Spatula
- whisk
Ingredients
- ½ c Low-Sodium Soy Sauce
- 5 cloves Garlic minced
- 3 tbs Honey
- 2 tbs Brown Sugar
- 2 tbs Sesame Oil
- 2 tbs Rice Wine Vinegar
- 1 tbs Ground Ginger
- ½ tsp Kosher Salt
- ½ tsp Freshly Ground Black Pepper
- pinch Cayenne Pepper
- 1 lb Flank Steak sliced against the grain into bite-sized pieces
- 4 c Broccoli Florets
- 1 tbs Cornstarch
- 1 tbs Cold Water
- 1 tbs Sesame Seeds
Instructions
- Preheat oven to 425°F.
- Line a half sheet pan with extra wide heavy duty non-stick aluminum foil. Set the pan aside until ready to use.
- In a large bowl place the soy sauce, minced garlic, honey, brown sugar, sesame oil, rice wine vinegar, ground ginger, Kosher salt, cayenne pepper, and freshly ground black pepper. Use a whisk to combine all the marinade ingredients.
- Cut the flank steak against the grain into bite size pieces. Then, add it to the marinade. Stir the beef into the marinade so that all of it is submerged in the liquid. Allow the beef to sit in the liquid for 10-15 minutes. While the beef is marinating, cut the broccoli into bite sized florets.
- Place a colander into another bowl and pour the beef into the colander. Then, add the beef to the prepared sheet pan, spreading it out into a single layer.
- Add the broccoli florets to the marinade and give them a quick stir so that the marinade coats the broccoli. Then, place the colander into the empty bowl and pour the broccoli into it. Add the broccoli to the sheet pan, placing the broccoli florets between the pieces of beef. Bake in the 425°F oven for 15 minutes.
- While the beef and broccoli are baking, prepare the sauce. Start by placing the leftover marinade into a small saucepan. Then, heat it over medium-high heat until it comes to a boil.
- While the marinade is heating, prepare a slurry. Place the cornstarch and water in a small bowl. Then, stir them together with a small whisk until the mixture is smooth. When the saucepan begins to boil, add the slurry and whisk it well. The sauce will become very thick. Then, add ¼ to ½ cup of water until the sauce reaches the desired consistency.
- Remove the pan from the oven, place on wire cooling rack, and immediately spoon the sauce over the entire pan. Then, sprinkle sesame seeds on top. Serve Immediately with rice and egg rolls.
- Yield 4 servings
Tips/Notes
- If you can’t find extra wide heavy duty non-stick aluminum foil, then use extra wide heavy duty aluminum foil and spray it with non-stick cooking spray.
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