Name: Sheet Pan Beef and Broccoli Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian-American
Ingredients: 3 Tablespoons light brown sugar, packed; ½ teaspoon kosher salt (divided use); ½ teaspoon black pepper (divided use); 4 cloves garlic, finely minced; ½ cup low-sodium soy sauce; 1 Tablespoon honey; 1 teaspoon toasted sesame oil (or regular sesame oil); 2 Tablespoons apple cider vinegar; 1 teaspoon ground ginger; ¼ teaspoon red pepper flakes (optional); 1 ¼ pounds flank steak, sliced against the grain into bite-sized pieces; 4 cups broccoli florets; 1 Tablespoon olive oil; 1 Tablespoon cornstarch; 1 Tablespoon cold water; Cooked white or brown rice, for serving; 3 sliced green onions, for garnish; Sesame seeds, for garnish

Ingredients

3 Tablespoons light brown sugar, packed

½ teaspoon kosher salt (divided use)

½ teaspoon black pepper (divided use)

4 cloves garlic, finely minced

½ cup low-sodium soy sauce

1 Tablespoon honey

1 teaspoon toasted sesame oil (or regular sesame oil)

2 Tablespoons apple cider vinegar

1 teaspoon ground ginger

¼ teaspoon red pepper flakes (optional)

1 ¼ pounds flank steak, sliced against the grain into bite-sized pieces

4 cups broccoli florets

1 Tablespoon olive oil

1 Tablespoon cornstarch

1 Tablespoon cold water

Cooked white or brown rice, for serving

3 sliced green onions, for garnish

Sesame seeds, for garnish

Instructions

Step 1: In a large bowl, whisk together brown sugar, ¼ teaspoon salt, ¼ teaspoon black pepper, garlic, soy sauce, honey, sesame oil, apple cider vinegar, ground ginger, and red pepper flakes until well combined.

Step 2: Add the sliced flank steak to the marinade, toss to coat, cover, and let it marinate for 15 minutes or up to 1 hour in the refrigerator.

Step 3: Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.

Step 4: Place broccoli florets on the sheet pan, drizzle with olive oil, and season with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Toss to combine and spread evenly.

Step 5: Using tongs or a slotted spoon, transfer the marinated steak pieces to the sheet pan with broccoli, leaving the marinade behind. Bake for about 10 minutes or until the steak reaches at least 145°F and broccoli is tender.

Step 6: While the steak and broccoli cook, pour the reserved marinade into a small saucepan over medium-high heat and bring to a boil.

Step 7: Whisk together cornstarch and cold water in a small bowl until smooth. Gradually add this slurry to the boiling marinade, whisking constantly for 30–60 seconds until thickened. Add water if sauce becomes too thick to reach desired consistency.

Step 8: Remove the sheet pan from the oven.

Step 9 (optional): Set the oven broiler to high. Spoon half the sauce over the beef and broccoli, then broil for 1–2 minutes to add color and a slight char. Watch closely to avoid burning.

Step 10: Serve the beef and broccoli over cooked rice, garnished with sliced green onions, sesame seeds, and additional sauce as desired. Enjoy!

Tips & Variations

For extra tender steak, marinate for a full hour before cooking.

Swap flank steak for sirloin or skirt steak if preferred.

Add snap peas or sliced bell peppers for more color and crunch.

Use gluten-free soy sauce or tamari to make this dish gluten-free.

Skip the broiler step if you prefer softer veggies and want to avoid extra attention.

FAQs

Can I use frozen broccoli for this recipe?

Fresh broccoli works best for roasting on the sheet pan since it retains a nice texture. If using frozen, thaw and drain well before roasting to avoid excess moisture.

What temperature should beef be cooked to for safety?

The USDA recommends cooking beef steaks to a minimum internal temperature of 145°F (63°C) followed by a 3-minute rest. This recipe aims for that temperature to ensure safe yet tender meat.