Name: 15-Minute Sheet Pan Beef and Broccoli Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-American
Ingredients: 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, reduce if you prefer a less sweet dish); 2 tablespoons sesame oil; 2 tablespoons rice vinegar; 2 to 3 teaspoons ground ginger; 1 teaspoon kosher salt (optional); 1 teaspoon freshly ground black pepper; Pinch cayenne pepper or red pepper flakes (optional); 1 to 1.25 pounds flank steak (sliced against the grain into bite-sized pieces); 4 to 6 cups fresh broccoli florets; 1 tablespoon cornstarch (optional for a thicker sauce); 1 tablespoon cold water (optional for cornstarch slurry); 2 to 3 green onions (sliced in 1-inch segments on the bias, optional for garnishing); 1 tablespoon sesame seeds (optional for garnishing)

Description

This 15-Minute Sheet Pan Beef and Broccoli recipe offers a quick and easy way to enjoy a flavorful, tender beef stir-fry with perfectly roasted broccoli. The savory soy-based sauce is enhanced with garlic, honey, and ginger, creating a deliciously balanced meal that comes together on one sheet pan for minimal cleanup and maximum convenience.

Ingredients

Sauce Ingredients

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, reduce if you prefer a less sweet dish)
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 to 3 teaspoons ground ginger
1 teaspoon kosher salt (optional)
1 teaspoon freshly ground black pepper
Pinch cayenne pepper or red pepper flakes (optional)

Main Ingredients

1 to 1.25 pounds flank steak (sliced against the grain into bite-sized pieces)
4 to 6 cups fresh broccoli florets

Optional Thickening & Garnishes

1 tablespoon cornstarch (optional for a thicker sauce)
1 tablespoon cold water (optional for cornstarch slurry)
2 to 3 green onions (sliced in 1-inch segments on the bias, optional for garnishing)
1 tablespoon sesame seeds (optional for garnishing)

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Instructions

Combine Base Ingredients: In a small bowl, whisk together the soy sauce, minced garlic, honey, brown sugar, sesame oil, rice vinegar, ground ginger, black pepper, and optional salt and cayenne until smooth and well combined. Taste and adjust seasonings as needed.
Create Slurry (Optional): If a thicker sauce is preferred, whisk the cornstarch with 1 tablespoon of cold water in a separate small bowl until no lumps remain, then set aside.
Slice the Beef: Cut flank steak against the grain into bite-sized pieces about 1-inch thick to ensure tenderness.
Cut Broccoli: Wash and cut broccoli into florets of even size, roughly 2 to 3 inches long, for uniform roasting.
Arrange on Pan: Spread the sliced beef and broccoli evenly across a large sheet pan in a single layer, leaving space between pieces to allow roasting rather than steaming.
Pour Sauce: Drizzle the prepared sauce evenly over the beef and broccoli, then toss gently with a wooden spoon or tongs to coat thoroughly.
Roast: Place the sheet pan in a preheated oven at 425°F and roast for 12 to 15 minutes, stirring halfway through, until the beef is fully cooked and broccoli is tender with slightly charred edges.
Thicken Sauce (Optional): If using the cornstarch slurry, drizzle it over the mixture during the last 2 minutes of roasting to create a glossy, thicker sauce.
Garnish: Remove from the oven and top with sliced green onions and sesame seeds if desired before serving.

Notes

Slice the beef against the grain to ensure it remains tender.
Adjust sweetness or heat by varying the amount of brown sugar and cayenne pepper.
If you prefer a thicker sauce, do not skip the cornstarch slurry step.
Make sure to spread ingredients evenly on the sheet pan to promote roasting instead of steaming.
Garnishes like green onions and sesame seeds add texture and flavor but are optional.