15 Minute Sheet Pan Beef and Broccoli Recipe

15 Minute Sheet Pan Beef and Broccoli Recipe | Quick & Delicious

I have to tell you, the first time I made this 15 minute sheet pan beef and broccoli recipe, I felt like I’d cracked a secret for fast, flavorful Chinese food at home. The best part? It’s all baked on a single sheet pan, so cleanup is a breeze. I love how tender the beef is, perfectly paired with crisp-tender broccoli that soaks up the sauce.

Every bite bursts with garlicky, slightly sweet, and savory flavors. Honestly, this dish has become a staple in my weekly dinner rotation! If you enjoy quick baked dishes, you might also like my Spinach Stuffed Chicken Breasts Recipe for another fast and flavorful dinner option.

Ingredients

To make this quick and delicious meal, you’ll need:

• 1 pound flank steak, thinly sliced: Choose flank steak for tenderness and flavor; slice against the grain for a softer bite.
• 4 cups broccoli florets: Fresh broccoli works best; frozen can make the dish soggy.
• 3 tablespoons low-sodium soy sauce: Balances the sweetness while keeping sodium in check.
• 1 tablespoon honey: Adds a gentle sweetness that caramelizes during baking.
• 1 teaspoon brown sugar: Enhances the sauce depth and flavor.
• 2 teaspoons sesame oil: Gives that classic nutty aroma.
• 1 tablespoon rice vinegar: Brightens the flavors and adds tanginess.
• 1 teaspoon garlic, minced: Fresh garlic packs more punch than pre-minced.
• 1/2 teaspoon ground ginger: Provides warmth and complexity to the sauce.
• 1/4 teaspoon red pepper flakes: Optional, for a mild kick.
• Kosher salt and freshly cracked black pepper, to taste: Season carefully for balanced flavor.
• 2 green onions, sliced: For garnish and extra crunch.
• 1 teaspoon sesame seeds: Adds visual appeal and subtle nutty flavor.

Note: several servings

Variations

This recipe is versatile and can be adapted to suit different dietary needs or flavor preferences:

• Dairy-Free: Already naturally dairy-free; safe for lactose-intolerant diets.
• Sugar-Free: Substitute honey and brown sugar with a sugar-free syrup like monk fruit or erythritol. You can also pair this meal with a dessert like Apple Crisp Cheesecake Recipe for a sweet finish.
• Spice-Lovers: Add extra red pepper flakes or a dash of sriracha to the sauce.
• Extra Veggies: Bell peppers or snap peas make a colorful and crunchy addition.
• Protein Swap: Try thinly sliced chicken breast or tofu for a lighter variation.

Cooking Time

Here’s how quickly this meal comes together:

• Prep Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes

Equipment You Need

• Sheet pan: For even cooking and easy cleanup.
  
• Mixing bowl: To marinate the beef and toss broccoli.
• Measuring spoons: For precise sauce ingredients.
• Knife and cutting board: For slicing steak and chopping broccoli.
• Slotted spoon: To transfer marinated beef to the sheet pan without extra sauce.

How to Make 15-Minute Sheet Pan Beef and Broccoli Recipe

Marinate the Beef

Start by whisking together soy sauce, honey, brown sugar, sesame oil, rice vinegar, garlic, ginger, red pepper flakes, salt, and pepper. Place the thinly sliced flank steak in the mixture and let it sit for 10–15 minutes. This quick marination boosts flavor without toughening the meat.

Prepare the Broccoli

While the beef marinates, rinse and cut broccoli into florets. Toss the broccoli in a small amount of the marinade to coat lightly. This ensures that the broccoli absorbs the delicious sauce and cooks evenly on the sheet pan.

Arrange on the Sheet Pan

Preheat the oven to 425°F (220°C). Spread the marinated beef evenly on the sheet pan, followed by the broccoli. Make sure not to overcrowd the pan, so everything roasts rather than steams.

Bake to Perfection

Place the sheet pan in the oven and bake for about 10 minutes. Check that the beef is cooked through and the broccoli is fork-tender but still crisp. The quick bake keeps flavors concentrated and textures perfect.

Garnish and Serve

Once cooked, sprinkle with sesame seeds and sliced green onions. Drizzle with any leftover sauce if desired, and serve immediately while hot. This finishing touch adds visual appeal and extra flavor.

Additional Tips for Making this Recipe Better

From my experience, a few tweaks make a big difference:

• I always slice the steak thinly against the grain; it melts in your mouth.
• Letting the beef sit in the marinade for a full 15 minutes maximizes flavor absorption.
• Don’t overcrowd the sheet pan; otherwise, the broccoli steams instead of roasting.
• I sometimes reserve a bit of the marinade to drizzle over the dish after baking for extra richness.
• Use fresh garlic and ginger—they really elevate the dish compared to powders.

How to Serve 15-Minute Sheet Pan Beef and Broccoli Recipe

This dish looks as good as it tastes. Serve it over steamed jasmine rice, cauliflower rice, or even noodles. Garnish with extra green onions and a sprinkle of sesame seeds. I love plating it in a shallow bowl so the sauce pools nicely around the beef and broccoli. For a restaurant-style presentation, add a few thinly sliced red chili rings on top.

Nutritional Information

Here’s a quick breakdown per serving:

• Calories: ~320 kcal
• Protein: 28g
• Carbohydrates: 18g
• Fat: 14g

This makes it a balanced, protein-packed, and satisfying weeknight dinner.

Make Ahead and Storage

Storing

Store leftover beef and broccoli in an airtight container in the fridge for up to 3 days. It maintains flavor and texture surprisingly well.

Freezing

This dish freezes well for up to 2 months. Portion into freezer-safe containers, and thaw in the fridge overnight before reheating.

Reheating

Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Avoid microwaving for too long to prevent soggy broccoli.

Why You’ll Love This Recipe

There are so many reasons this dish has become my go-to:

• Quick and Easy: Ready in just 20 minutes from prep to plate. Perfect for busy nights.
• Healthy and Light: Baking keeps it low in grease without sacrificing flavor.
• Flavor-Packed: Garlic, ginger, honey, and sesame combine for rich, satisfying taste.
• Versatile: Adaptable to different proteins, vegetables, or dietary needs.
• Minimal Cleanup: One sheet pan makes this stress-free and convenient.

Making this 15-minute sheet pan beef and broccoli at home is a game-changer. It’s fast, flavorful, and healthier than takeout, and honestly, it tastes so much better. I’ve found myself turning to this recipe on hectic weeknights or when I want a satisfying meal without hours in the kitchen. Give it a try, and I promise it will become a favorite in your home too.

Ben Carraoli

15 Minute Sheet Pan Beef and Broccoli Recipe

I have to tell you, the first time I made this 15 minute sheet pan beef and broccoli, I felt like I’d cracked a secret for fast, flavorful Chinese food at home. The best part? It’s all baked on a single sheet pan, so cleanup is a breeze. I love how tender the beef is, perfectly paired with crisp-tender broccoli that soaks up the sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 pound flank steak thinly sliced: Choose flank steak for tenderness and flavor; slice against the grain for a softer bite.
• 4 cups broccoli florets: Fresh broccoli works best; frozen can make the dish soggy.
• 3 tablespoons low-sodium soy sauce: Balances the sweetness while keeping sodium in check.
• 1 tablespoon honey: Adds a gentle sweetness that caramelizes during baking.
• 1 teaspoon brown sugar: Enhances the sauce depth and flavor.
• 2 teaspoons sesame oil: Gives that classic nutty aroma.
• 1 tablespoon rice vinegar: Brightens the flavors and adds tanginess.
• 1 teaspoon garlic minced: Fresh garlic packs more punch than pre-minced.
• 1/2 teaspoon ground ginger: Provides warmth and complexity to the sauce.
• 1/4 teaspoon red pepper flakes: Optional for a mild kick.
• Kosher salt and freshly cracked black pepper to taste: Season carefully for balanced flavor.
• 2 green onions sliced: For garnish and extra crunch.
• 1 teaspoon sesame seeds: Adds visual appeal and subtle nutty flavor.

Method

 

1. Start by whisking together soy sauce, honey, brown sugar, sesame oil, rice vinegar, garlic, ginger, red pepper flakes, salt, and pepper. Place the thinly sliced flank steak in the mixture and let it sit for 10–15 minutes. This quick marination boosts flavor without toughening the meat.
2. While the beef marinates, rinse and cut broccoli into florets. Toss the broccoli in a small amount of the marinade to coat lightly. This ensures that the broccoli absorbs the delicious sauce and cooks evenly on the sheet pan.
3. Preheat the oven to 425°F (220°C). Spread the marinated beef evenly on the sheet pan, followed by the broccoli. Make sure not to overcrowd the pan, so everything roasts rather than steams.
4. Place the sheet pan in the oven and bake for about 10 minutes. Check that the beef is cooked through and the broccoli is fork-tender but still crisp. The quick bake keeps flavors concentrated and textures perfect.
5. Once cooked, sprinkle with sesame seeds and sliced green onions. Drizzle with any leftover sauce if desired, and serve immediately while hot. This finishing touch adds visual appeal and extra flavor.

Notes

• I always slice the steak thinly against the grain; it melts in your mouth.
• Letting the beef sit in the marinade for a full 15 minutes maximizes flavor absorption.
• Don’t overcrowd the sheet pan; otherwise, the broccoli steams instead of roasting.
• I sometimes reserve a bit of the marinade to drizzle over the dish after baking for extra richness.
• Use fresh garlic and ginger—they really elevate the dish compared to powders.