Sheet Pan Beef and Broccoli


Sheet Pan Beef and Broccoli

Servings 4 Servings


  • ½ cup low sodium soy sauce
  • ¼ cup beef broth
  • 3 tablespoons packed light brown sugar
  • 4 garlic cloves, finely chopped
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon cracked black pepper
  • pounds flank steak, thinly sliced across the grain
  • 1 head broccoli, cut into florets
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon sesame oil, optional
  • ¼ cup sliced green onions
  • 2 tablespoons sesame seeds


  • Preheat oven to 425˚F. Spray a large sheet pan with non-stick cooking spray. Set aside.
  • In a large bowl, add soy sauce, beef broth, brown sugar, garlic, ginger, salt, and pepper; whisk until sugar is fully dissolved. Add the steak, and marinate for 30 minutes or up to 1 hour.
  • Transfer the steak to the sheet pan (without the marinade). Dip the broccoli into the marinade (just for a few seconds) and quickly place on the sheet pan with the steak.
  • Roast for about 10 to 12 minutes, or until the steak is cooked through and the broccoli is fork-tender.
  • Meanwhile, heat the remaining marinade in a small saucepan and bring to a boil over medium heat.
  • In a small bowl, combine cornstarch and water and stir to make a slurry. Add cornstarch mixture to the saucepan and whisk for 1 minute or until sauce has just started to thicken. If desired, add about 1/4 to 1/2 cup water for a thinner sauce.
  • Once the beef and broccoli are done, evenly drizzle with the sauce until completely coated. Finish off with a drizzle of sesame oil and top with green onions and sesame seeds. Enjoy!