This sheet-pan beef and broccoli brings the taste of takeout into your own kitchen!
It’s a lifesaver when I’m craving Chinese food but don’t want to leave the house (or change out of my comfy pants).
The magic happens when the beef gets all caramelized, and the broccoli gets those crispy, charred edges.
The best part is how quickly it comes together. By the time I’ve poured myself a glass of wine and scrolled through Instagram, dinner is ready.
Why You’ll Love This Sheet Pan Beef and Broccoli
Quick and Easy: This recipe is perfect for busy weeknights, requiring minimal prep and cooking time.
Restaurant-Quality Taste: The combination of soy sauce, honey, garlic, and ginger creates a savory and slightly sweet taste. It’s just like your favorite Chinese restaurant!
Customizable: The recipe allows for flexibility in serving options, offering choices of rice, quinoa, or cauliflower rice.
Savory Delight: The combination of soy sauce, honey, and sesame oil creates a rich, savory taste that’ll leave you wanting more.
Ingredients
- Flank Steak: This lean, flavorful cut is perfect for quick cooking. Slice against the grain for maximum tenderness.
- Broccoli Florets: They’re nutrient-packed and crisp-tender when roasted.
- Avocado Oil: It’s ideal for high-heat roasting and stir-frying.
- Arrowroot Powder or Cornstarch: Gluten-free thickeners create a glossy, luscious sauce. Arrowroot has a more neutral flavor.
- Salt and Black Pepper: These essential seasonings enhance the natural flavors of beef and broccoli.
- Sauce: It’s salty, sweet, tangy, and spicy.
- Sliced Green Onions and Sesame Seeds: Fresh, colorful garnishes add a pop of flavor and texture. Sprinkle generously before serving.
How to Make Sheet Pan Beef and Broccoli
This recipe is almost as easy as picking up the phone to place an order!
1. Prepare the marinade. 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.
2. Prep the oven. Preheat the oven to 425°F. Line a large sheet pan with foil and grease lightly with oil.
3. Season the broccoli. 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.
4. Prepare the steak. 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.
5. Bake. Bake for 10-12 minutes, until the steak is cooked and broccoli is crisp-tender.
6. Thicken the sauce. 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.
7. Coat with the sauce. Remove the pan from the oven and drizzle the thickened sauce evenly over the steak and broccoli. Toss to coat.
8. Broil briefly. 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.
9. Garnish and serve. Garnish with sliced green onions and sesame seeds. Serve hot with rice, quinoa, or cauliflower rice. Enjoy!
Tips for the Best Sheet-Pan Beef and Broccoli
Follow these tips to make your beef and broccoli even more outstanding.
- Quality is key. Choose a high-quality flank steak for the best results. Flank steak is lean and tender, making it ideal for this dish. Skirt steak and sirloin are also excellent choices.
- Work in even layers. Spread the broccoli in an even layer on the sheet pan. This ensures it cooks evenly and doesn’t steam instead of roast.
- Space out your steak. Arrange the steak strips in a single layer on top of the broccoli to ensure they cook evenly and don’t overlap.
- Thicken it right. Stir the sauce frequently while it thickens to prevent lumps from forming.
- Pay attention! Keep an eye on the dish while it’s under the broiler to prevent overcooking and ensure the edges are lightly charred.
- Jazz it up. Add other vegetables like bell peppers, carrots, or mushrooms to the sheet pan for added variety and nutrients.
How to Store
If you have leftovers, follow these steps to store and keep them fresh.
To Store: Place the cooled beef and broccoli in an air-tight container and refrigerate for up to 4 days. Ensure the container is sealed tightly to maintain freshness.
To Freeze: Transfer the cooled beef and broccoli to a freezer-safe container or bag, removing as much air as possible. Freeze for up to 3 months and thaw in the refrigerator before reheating. Note that the broccoli’s texture may become softer after freezing and thawing.
To Reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through. Or, warm in a preheated oven at 350°F for 10-15 minutes until heated through.
Sheet-Pan Beef and Broccoli
4
servings15
minutes20
minutes349
kcalSkip takeout and try this sheet-pan beef and broccoli at home! It’s quick, easy, and totally restaurant-worthy.
Ingredients
1 pound flank steak, sliced against the grain into thin strips
4-5 cups broccoli florets, cut into bite-size pieces
2 tablespoons avocado oil, divided
4 teaspoons arrowroot powder or cornstarch, divided
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/2 cup low-sodium soy sauce
1/4 cup beef broth
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
4 cloves garlic, minced
1 teaspoon ground ginger
1/4 teaspoon red pepper flakes (optional)
Sliced green onions and sesame seeds for garnish
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!
Notes
- Slice the beef thinly against the grain for maximum tenderness.
- Use a flavorful marinade with umami-rich ingredients like soy sauce, sesame oil, and garlic.
- Broil at the end to get some nice caramelization.
- Serve the dish with rice, quinoa, or cauliflower rice to soak up the flavorful sauce.
