15-Minute Beef and Broccoli

This hearty 15-minute sheet pan beef and broccoli recipe delivers authentic Chinese takeout flavors with minimal effort. Perfectly seared flank steak and tender crisp broccoli are coated in a savory-sweet sauce that will make you forget about ordering in.

I first made this when my family was craving takeout during a snowstorm, and now they request it almost weekly. The combination of tender beef with perfectly cooked broccoli in that glossy sauce is pure comfort food without the guilt.

Ingredients

• Low sodium soy sauce: Forms the savory base of our marinade and sauce. Choose a quality brand for best flavor.
• Garlic cloves: Add aromatic depth. Fresh is always better than pre-minced for the brightest flavor.
• Honey: Balances the saltiness with natural sweetness. Local honey works wonderfully here.
• Brown sugar: Adds a deeper molasses note that complements the beef beautifully.
• Sesame oil: Provides that authentic Chinese restaurant flavor. A little goes a long way.
• Rice vinegar: Brings necessary acidity to balance the sweet and savory elements.
• Ground ginger: Adds warmth and spice. Fresh ginger can be substituted for even more flavor.
• Flank steak: The perfect cut for this dish. Look for well-marbled pieces for maximum tenderness.
• Broccoli florets: Provide texture and nutrition. Choose bright green heads with tight florets.
• Cornstarch: Creates that signature thick glossy sauce that clings to every bite.
• Green onions: Add a fresh finish and pop of color. Select ones with firm white parts and vibrant green tops.
• Sesame seeds: Provide visual appeal and subtle nutty flavor. Toast them lightly for enhanced taste.

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 425°F and line a sheet pan with aluminum foil. This temperature creates the perfect environment for quick cooking while the foil makes cleanup effortless.

Create the Marinade:

In a large bowl whisk together soy sauce, minced garlic, honey, brown sugar, sesame oil, rice vinegar, ginger, and seasonings until fully combined. This aromatic mixture will infuse the beef with tremendous flavor in just minutes.

Marinate the Beef:

Add sliced flank steak to the marinade mixture, ensuring each piece is coated. Allow it to soak for at least 10 to 15 minutes, though an hour is ideal if you have time. The longer marination period allows the flavors to penetrate deeper into the meat.

Transfer the Beef:

Using tongs, place the marinated beef pieces onto the prepared sheet pan, making sure to leave space between each piece. This spacing ensures proper browning rather than steaming.

Coat the Broccoli:

Quickly dunk broccoli florets into the remaining marinade just enough to moisten them. Distribute the broccoli between beef pieces on the sheet pan to ensure even cooking.

Bake to Perfection:

Place the sheet pan in the preheated oven and bake for 10 to 12 minutes. The beef should be cooked to your desired doneness and the broccoli should be tender but still have some bite.

Create the Sauce:

While everything bakes, pour the reserved marinade into a small saucepan and bring to a boil. Create a slurry with cornstarch and cold water, then whisk it into the boiling marinade. The sauce will thicken quickly, so add water as needed to achieve your desired consistency.

Finish the Dish:

Once the beef and broccoli are done baking, drizzle the thickened sauce over everything to taste. The hot sauce will cling beautifully to both the meat and vegetables.

Garnish and Serve:

Sprinkle with sliced green onions and sesame seeds for the perfect finishing touch. Serve immediately with steamed rice for a complete meal.

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The secret to this dish is definitely the sesame oil. I remember the first time I added it to my homemade Asian dishes and my husband immediately commented that it finally tasted like our favorite restaurant. Just a couple tablespoons transforms the entire flavor profile.

Meal Prep Magic

This beef and broccoli recipe makes excellent leftovers that maintain their texture and flavor for up to five days when stored properly in airtight containers. I often double the recipe specifically to have ready to go lunches throughout the week. The flavors actually continue to develop overnight, making day two sometimes even more delicious than day one.

Perfect Pairings

While this dish is satisfying on its own, serving it over steamed jasmine rice creates a complete meal that soaks up all that delicious sauce. For a lower carb option, cauliflower rice works beautifully. You could also serve alongside simple chow mein noodles or even wrapped in lettuce cups for a lighter approach. A side of simple cucumber salad with rice vinegar provides a refreshing contrast.

Flavor Variations

The basic recipe is incredibly versatile. Try adding sliced mushrooms or colorful bell peppers to the sheet pan for added nutrition and visual appeal. Snow peas or sugar snap peas make excellent additions that cook in the same timeframe. For those who enjoy heat, increase the cayenne pepper or add a drizzle of sriracha to the finished dish. Pineapple chunks add a sweet tropical twist that works wonderfully with the savory beef.

For maximum flavor, toast the sesame seeds in a dry pan before sprinkling over the finished dish. When slicing flank steak, a 45 degree angle against the grain results in the most tender bites. Let the sheet pan heat in the oven while preparing ingredients for better caramelization of the beef.

Frequently Asked Questions

→ Can I use a different cut of beef?

Yes, you can substitute flank steak with skirt steak, sirloin, or even ribeye, as long as it is thinly sliced against the grain.

→ How do I make the dish spicier?

Add a pinch of cayenne pepper or red pepper flakes to the marinade for extra heat, or drizzle chili oil over the finished dish.

→ What can I serve with this meal?

This dish pairs well with steamed rice, quinoa, or noodles to soak up the savory marinade.

→ Can I make it vegetarian?

Yes, replace beef with firm tofu or mushrooms for a vegetarian option, and feel free to add additional vegetables like bell peppers or snap peas.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to five days. Reheat in the microwave or stovetop until warmed through.