Description
Craving an easy weeknight meal? Sheet pan beef and broccoli brings restaurant-quality Chinese-inspired flavors straight to your kitchen with minimal cleanup. Juicy beef slices and crisp broccoli florets roast together in a savory soy-ginger sauce that you’ll want to make again and again.
Ingredients
Scale
Proteins:
- 1 lb flank steak, sliced against the grain into bite-sized pieces
Vegetables:
- 4 cups broccoli florets
Seasoning and Sauce Components:
- 1/2 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon ground ginger
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon sesame seeds
- 5 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pinch of cayenne pepper
Instructions
- Prepare the cooking environment by heating the oven to 425°F and lining a half-sheet pan with non-stick aluminum foil.
- Create a robust marinade by whisking together soy sauce, minced garlic, honey, brown sugar, sesame oil, rice wine vinegar, grated ginger, salt, black pepper, and cayenne pepper in a large mixing bowl.
- Cut flank steak into bite-sized pieces and immerse in the marinade, allowing the meat to absorb flavors for 10-15 minutes.
- Position a colander over a bowl and drain the beef, transferring the pieces to the prepared sheet pan in a single, even layer.
- Coat broccoli florets with the remaining marinade, drain excess liquid, and distribute them around the beef on the sheet pan.
- Roast the beef and broccoli in the preheated oven for approximately 15 minutes until the meat reaches desired doneness.
- Simultaneously, transform the reserved marinade into a sauce by bringing it to a boil in a small saucepan.
- Create a cornstarch slurry by whisking cornstarch with cold water, then incorporate it into the boiling marinade to achieve a thickened consistency.
- Adjust the sauce texture by adding water until reaching the preferred viscosity.
- Remove the sheet pan from the oven and place on a wire rack.
- Generously drizzle the prepared sauce over the beef and broccoli.
- Garnish with sesame seeds and serve immediately alongside steamed rice and crispy egg rolls.
Notes
- Slice beef against the grain for maximum tenderness and easier chewing.
- Pat beef dry before marinating to help achieve better caramelization and prevent steaming.
- Use low-sodium soy sauce to control salt levels and customize the dish’s flavor profile.
- For gluten-free adaptation, replace soy sauce with tamari or coconut aminos and ensure cornstarch is certified gluten-free.
- Customize heat levels by adjusting cayenne pepper or adding red pepper flakes for spice lovers.
- Swap flank steak with sirloin or tri-tip for budget-friendly alternatives without compromising texture.
- Minimize marinade time to 10 minutes to prevent beef from becoming too salty or tough.
- Add extra vegetables like bell peppers or carrots for increased nutrition and color variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 310
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg