Go Back
Quick and Easy Sheet Pan Beef and Broccoli
Print Recipe
5 from 3 votes

Quick and Easy Sheet Pan Beef and Broccoli

Quick and Easy Sheet Pan Beef and Broccoli is perfect for busy weeknights and delivers exceptional flavor with minimal cleanup.
Prep Time15 minutes
Cook Time15 minutes
Course: Dinner, Main Course
Cuisine: Asian
Servings: 4
Calories: 368kcal
Author: Susan Ensley

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

Notes

  1. 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. 

Nutrition

Calories: 368kcal | Carbohydrates: 31g | Protein: 31g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 1532mg | Potassium: 847mg | Fiber: 3g | Sugar: 21g | Vitamin A: 569IU | Vitamin C: 82mg | Calcium: 112mg | Iron: 4mg