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15 Minute Sheet Pan Beef and Broccoli Recipe
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.
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Prep Time 10 minutes
Cook Time 10 minutes
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.