This sheet pan beef and broccoli is such an easy, healthy, and flavorful meal. It is perfect for weeknights and can be served on its own, in a lettuce wrap, over rice, or on top of noodles. This recipe calls for flank steak because it’s relatively inexpensive and stays pretty tender in the oven. The key here is not to overcook the meat and to let it marinate for the full hour to help tenderize the meat. But if you are not a fan of flank steak, you can easily substitute other cuts of meat like filet, flat iron steak, sirloin, etc.
To make the marinade, you will combine soy sauce, garlic, brown sugar, sesame oil, rice wine vinegar, ginger, salt, pepper, and sriracha. Cut your steak into 1 inch cubes and then let the steak marinate in the sauce for an hour.
Make the marinade 
Cut the steak into 1 inch cubes 
Marinate for 1 hour
After an hour, you’ll toss the broccoli in the same sauce just to get it a little wet and add a bit of flavor. The broccoli will get a lot of flavor from the drippings from the meat too, so the broccoli doesn’t need to be coated in sauce. Place the meat and the broccoli on a tin foil linked baking sheet and bake in the oven for about 8-10 minutes, or until the meat is your desired doneness. You’re shooting for an internal temperature of between 135-145F.
While that’s in the oven, you’ll make your sauce with the remaining marinade. Since the marinade was in contact with raw meat, you have to bring it to a boil to make it safe to eat. Once the sauce is boiling, you will add in your cornstarch to thicken the sauce.
Bring to a boil 
Stir in cornstarch 
Thickened sauce
The sauce will get pretty thick, but you’re going to use the pan drippings to thin the sauce out. So when you pull the sheet pan out of the oven, use a large spoon to slowly add the juices from the pan into your sauce. Keep adding pan juices until the sauce is your desired thickness. I like the sauce to be a little on the thicker side, but you’ll have a lot of pan juices so you can make this sauce as thin as you want!
Top off with sesame seeds, your sauce, and green onions. Serve!
Sheet Pan Beef and Broccoli
Ingredients
- 1/2 cup low-sodium soy sauce
- 5 cloves garlic minced
- 1/2 cup dark brown sugar lightly packed
- 3 tsp sesame oil
- 2 tbsp rice wine vinegar
- 2 tsp freshly grated ginger minced
- Salt and pepper to taste
- 1.5 tsp sriracha
- 1.5 lb flank steak cut into 1 inch cubes
- 3 cups broccoli florets
- 1 tbsp cornstarch
- 2 green onions thinly sliced
- 1 tbsp sesame seeds
Instructions
- Combine the soy sauce, garlic, brown sugar, sesame oil, rice wine vinegar, ginger, sriracha, salt and pepper in a small bowl. Whisk to combine.
- Put your cubed flank steak into a large Ziploc bag and pour your marinade over it.
- Shake the bag around to evenly distribute the marinade over the meat. Let it marinate for 1 hour.
- Preheat your oven to 425F and line a baking sheet with tin foil.
- Once your meat is done marinating, use tongs to transfer it to the prepared baking sheet, leaving the majority of the marinade behind.
- Toss your broccoli florets into the marinade and then transfer the broccoli to the baking sheet with the steak. Again, leaving the majority of the marinade behind so you can boil the rest to make a sauce.
- Bake in the oven for about 10 minutes, or longer to reach your desired internal meat temperature. 10 minutes is the sweet spot for me for flank steak, it cooks the meat to about medium/medium-rare. You want an internal temperature between 135-145F.
- While the meat cooks, transfer the remaining marinade to a small saucepan over medium-high heat. You need to bring this to a boil, since it was in contact with raw meat.
- Once the marinade is boiling, whisk in your corn starch. Continue to whisk until the sauce is thickened. The sauce will be pretty thick.
- Once the meat is cooked, remove from the oven and use some pan drippings to thin the sauce out. You want that meaty flavor!
- Drizzle your sauce over your beef and broccoli and top with sesame seeds and green onions.
- Serve alone or over rice or noodles.
