If you love takeout-style beef and broccoli but want a healthier, homemade version, this Sheet Pan Beef and Broccoli is about to be your new favorite dinner! It’s got tender, juicy beef, crisp-tender broccoli, and a rich, savory sauce, all cooked on a single pan for ultimate ease. No stir-frying, no mess—just pop it in the oven and let the magic happen!
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This dish is perfect for busy weeknights when you want something quick, nutritious, and downright delicious. Serve it over steamed rice, cauliflower rice, or even noodles, and you’ve got a satisfying meal that tastes just as good as takeout—maybe even better!
Why You’ll Love Sheet Pan Beef and Broccoli
One-Pan Wonder: Minimal cleanup and easy prep—everything cooks together in the oven.
Healthier Than Takeout: Less oil, fresh ingredients, and no mystery sauces.
Packed with Flavor: A bold, garlicky, soy-based sauce coats every bite.
Fast & Easy: Simple steps and only 25 minutes in the oven.
Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week.
Ingredients in Sheet Pan Beef and Broccoli
Flank Steak: The best cut for tender, juicy slices. Slice it thinly against the grain for the best texture.
Broccoli Florets: Fresh and vibrant, they roast beautifully with a slight crisp.
Soy Sauce: The umami-packed base of the sauce, adding rich, salty depth.
Garlic & Ginger: The dream team of flavor—fresh and aromatic!
Honey: Adds a subtle sweetness to balance the savory notes.
Sesame Oil: Brings that signature nutty, toasty flavor.
Cornstarch: Helps thicken the sauce and creates a slight glaze on the beef.
Red Pepper Flakes: Optional, but great for a little heat.
Sesame Seeds & Green Onions: For garnish and extra crunch.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat the Oven: Set your oven to 400°F (200°C) and line a sheet pan with parchment paper or foil for easy cleanup.
Marinate the Beef: In a bowl, mix soy sauce, garlic, ginger, honey, sesame oil, and cornstarch. Add the sliced beef and let it marinate for at least 15 minutes.
Prep the Broccoli: Toss broccoli florets with a little olive oil, salt, and pepper. Spread them evenly on the sheet pan.
Assemble Everything: Place the marinated beef on the sheet pan, spreading it out so the pieces don’t overlap. Drizzle any extra marinade over the top.
Bake to Perfection: Roast for 15 minutes, flipping the beef halfway through. For extra caramelization, broil for 2–3 minutes at the end.
Finish & Serve: Garnish with sesame seeds and chopped green onions. Serve hot over rice or noodles.
How to Serve Sheet Pan Beef and Broccoli
Over Rice: Classic and perfect for soaking up all the delicious sauce.
With Noodles: Toss it with cooked lo mein or rice noodles for a hearty meal.
Low-Carb Option: Serve with cauliflower rice or a side of sautéed greens.
As a Lettuce Wrap: Scoop some beef and broccoli into crisp lettuce leaves for a fresh, light twist.
Additional Tips
Slice Beef Thin: Cutting against the grain ensures super tender bites.
Marinate for Extra Flavor: Even 15 minutes makes a difference, but longer is even better!
Don’t Overcrowd the Pan: Spread everything out so it roasts instead of steaming.
Add More Veggies: Try carrots, bell peppers, or snap peas for variety.
Make It Spicy: Add Sriracha, chili paste, or extra red pepper flakes for heat.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
FAQ Section
Q1: Can I use a different cut of beef?
A1: Yes! Sirloin, skirt steak, or ribeye work well too.
Q2: Can I make this gluten-free?
A2: Absolutely! Use tamari or coconut aminos instead of soy sauce.
Q3: What if I don’t have sesame oil?
A3: You can swap it for olive oil, but the sesame flavor adds a lot to the dish.
Q4: Can I use frozen broccoli?
A4: Yes, but don’t thaw it first—roast from frozen for the best texture.
Q5: How do I reheat leftovers?
A5: Reheat in a skillet over medium heat or in the oven at 350°F for 5–7 minutes.
Q6: Can I make this ahead of time?
A6: Yes! Marinate the beef in advance and store it in the fridge until ready to cook.
Q7: How can I make the sauce thicker?
A7: Add a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) while baking.
Q8: Can I cook this on the stovetop instead?
A8: Yes! Sear the beef in a hot pan, remove it, then stir-fry the broccoli before adding everything back together.
Q9: What can I use instead of honey?
A9: Brown sugar, maple syrup, or agave nectar work as great alternatives.
Q10: Can I double the recipe?
A10: Absolutely! Just use two sheet pans to avoid overcrowding.
Final Thoughts
Sheet Pan Beef and Broccoli is the ultimate weeknight dinner—quick, flavorful, and so much better than takeout. Whether you’re looking for a healthy meal prep option or an easy family dinner, this dish is a total winner. Give it a try, and get ready to fall in love with homemade takeout!
Print
Sheet Pan Beef and Broccoli
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sheet Pan
- Cuisine: Asian
Description
This quick and easy sheet pan beef and broccoli delivers bold Asian flavors with minimal effort. Perfect for busy weeknights, it features tender beef, crisp broccoli, and a savory-sweet sauce—all cooked on a single pan for easy cleanup!
Ingredients
- 1/2 cup low-sodium soy sauce
- 5 cloves garlic, minced
- 3 tbsp honey
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 2 tbsp rice wine vinegar
- 1 tbsp ground ginger
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Pinch of cayenne pepper
- 1 lb flank steak, sliced against the grain into bite-sized pieces
- 4 cups broccoli florets
- 1 tbsp cornstarch
- 1 tbsp cold water
- 1 tbsp sesame seeds
Instructions
-
Preheat & Prep:
- Preheat oven to 425°F.
- Line a half-sheet pan with non-stick aluminum foil and set aside.
-
Make Marinade:
- In a large bowl, whisk together soy sauce, garlic, honey, brown sugar, sesame oil, rice wine vinegar, ginger, salt, black pepper, and cayenne pepper.
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Marinate Beef:
- Slice flank steak into bite-sized pieces and add to the marinade.
- Let sit for 10-15 minutes while preparing the broccoli.
-
Drain & Arrange on Sheet Pan:
- Place a colander over a bowl and drain the beef. Transfer beef to the prepared sheet pan, spreading it into a single layer.
- Toss broccoli in the remaining marinade, drain, and add to the sheet pan, distributing evenly.
-
Bake:
- Roast in the preheated oven for 15 minutes.
-
Prepare Sauce:
- While the beef and broccoli bake, bring the reserved marinade to a boil in a small saucepan.
- In a small bowl, whisk cornstarch with cold water to create a slurry.
- Stir the slurry into the boiling marinade until thickened. Add ¼ to ½ cup of water until desired sauce consistency is reached.
-
Finish & Serve:
- Remove sheet pan from oven and place on a wire rack. Drizzle sauce over beef and broccoli.
- Sprinkle with sesame seeds and serve immediately with rice and egg rolls.
Notes
- If you don’t have non-stick aluminum foil, spray regular heavy-duty foil with non-stick cooking spray.
- Swap flank steak with sirloin or skirt steak for a variation.
- Add sliced bell peppers or carrots for extra veggies.
Nutrition
- Serving Size: 1 portion
- Calories: 368
- Sugar: 13g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 65mg