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
Units
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- 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
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Preheat & Prep:
- Preheat oven to 425°F.
- Line a half-sheet pan with non-stick aluminum foil and set aside.
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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.
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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.
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Bake:
- Roast in the preheated oven for 15 minutes.
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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.
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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