15-Minute Sheet Pan Beef and Broccoli

15-Minute Sheet Pan Beef and Broccoli – EASY, HEALTHIER than going out for Chinese because it’s baked, and FASTER than calling for takeout!! So much FLAVOR in this family favorite! It’ll go into your regular rotation!!

I remember going out for Chinese food growing up and beef and broccoli was always a family favorite. There’s something about the juicy beef with the crisp-tender broccoli in a flavorful sauce that’s a timeless winner.

Rather than going out for Chinese, you can make beef and broccoli at home in 15 minutes. That’s faster than calling for takeout. And it gets better.

It’s made on a sheet pan so cleanup is as easy as tossing away a sheet of foil.

And because this recipe is baked rather than being cooked in a ton of grease, it’s so much healthier than what you’ll find at a Chinese restaurant or takeout. DIY is the way to go.

Rather than grease being the dominant flavor, you actually get to taste other flavors in this easy at-home version – including soy, sesame, garlic, ginger, honey, and more.

If you have time to marinate the flank steak for up to an hour before baking it, even better, but a quick 10 to 15 minute marination is sufficient.

The beef and broccoli bakes very quickly, in about 10 minutes, and while it bakes you can optionally use the leftover marinade to make a quick stovetop sauce that’s drizzled over the finished beef and broccoli.

You don’t have to to do this step because there will likely be enough thinner runoff marinade on the sheet pan, but this thicker sauce only takes 1 minute to boil together and who can resist thick sauce with wonderful unami depth of flavor.

The broccoli is crisp-tender and the florets are the perfect little sponges to soak up all that lovely sauce. Green onions and sesame seeds add the finishing touches.

15-Minute Sheet Pan Beef and Broccoli

15-Minute Sheet Pan Beef and Broccoli – EASY, HEALTHIER than going out for Chinese because it’s baked, and FASTER than calling for takeout!! So much FLAVOR in this family favorite! It’ll go into your regular rotation!!

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  • 1/2 cup low-sodium soy sauce
  • 4 to 5 cloves garlic, finely minced or pressed
  • 2 to 3 tablespoons honey
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 to 3 teaspoons ground ginger
  • 1 teaspoon kosher salt, optional and to taste (soy sauce already has salt)
  • 1 teaspoon freshly ground black pepper, or to taste
  • pinch cayenne pepper or red pepper flakes, optional and to taste
  • 1 to 1.25 pounds flank steak, sliced against the grain in bite size pieces
  • about 4 to 6 cups broccoli florets
  • 1 tablespoon cornstarch, optional (see step 7.)
  • 1 tablespoon cold water, optional (see step 7.)
  • 2 to 3 green onions sliced in 1-inch segments on the bias, optional for garnishing
  • 1 tablespoon sesame seeds, optional for garnishing


  1. Preheat oven to 425F and line a sheet pan with aluminum foil for easier cleanup; set aside.
  2. To a large bowl add the soy sauce, garlic, honey, brown sugar, sesame oil, rice vinegar, ginger, optional salt, pepper, optional cayenne or red pepper flakes, and whisk to combine.
  3. Add the steak, stir to combine, and let it marinate for 10 to 15 minutes (if you have time and can marinate for up to 1 hour, even better).
  4. Using a tongs or a slotted spoon, transfer the steak to the sheet pan with space in between the pieces; set aside.
  5. Add the broccoli (I use 6 cups because we like a lot of broccoli, use less if desired) to the marinade mixture and give it a quick dunk, you just want to moisten it a bit. Using a tongs or a slotted spoon, transfer the broccoli to the sheet pan, and scatter it in between the steak if possible so food isn’t overlapping too much; reserve the marinade.
  6. Bake for about 10 to 12 minutes, or until the steak is cooked through and the broccoli is fork-tender.
  7. While the food bakes, optionally add the reserved marinade to a small saucepan and bring it to a boil over medium-high heat.
  8. Add the cornstarch and cold water to a small bowl, stir to combine, and all the cornstarch slurry to the boiling saucepan, whisking nearly constantly for 30 seconds or until dissolved The sauce will get very thick quickly because there’s not much quantity. If desired, add about 1/4 to 1/2 cup water as desired for consistency, whisking until incorporated and smooth.
  9. After the beef and broccoli are done, evenly drizzle with the sauce, to taste.
  10. Evenly garnish with optional green onions, optional sesame seeds, and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 5 days.
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