15 Minute Sheet Pan Beef and Broccoli

Craving takeout but don’t want to wait? This 15-minute sheet pan beef and broccoli is about to become your new weeknight hero. It delivers all those crave-worthy Asian flavors with practically zero effort.

The magic happens when that savory-sweet marinade hits the hot sheet pan, caramelizing around tender strips of beef and crisp-tender broccoli florets. And the best part? While your dinner roasts to perfection, you’ll have time to pour yourself a drink and relax.

Ingredients

For the Marinade:

• ½ cup low-sodium soy sauce
• 4-5 cloves garlic, finely minced
• 2-3 tablespoons honey
• 2 tablespoons brown sugar, packed
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2-3 teaspoons ground ginger
• 1 teaspoon kosher salt (optional)
• 1 teaspoon black pepper
• 1 pinch cayenne or red pepper flakes (optional)

For the Main Dish:

• 1-1.25 pounds flank steak, sliced against grain
• 4-6 cups broccoli florets

For the Sauce (Optional):

• 1 tablespoon cornstarch
• 1 tablespoon cold water

For Garnish:

• 2-3 green onions, bias-cut
• 1 tablespoon sesame seeds

Steps

1. Preheat oven to 425°F (218°C). Line a sheet pan with aluminum foil – this step is crucial for easy cleanup as the marinade can caramelize and stick.
2. Create your flavor base: In a large bowl, whisk together soy sauce, minced garlic, honey, brown sugar, sesame oil, rice vinegar, ginger, salt (if using), pepper, and cayenne. The mixture should be smooth with no sugar lumps.
3. Add steak to marinade and let rest for 10-15 minutes (up to 1 hour if time allows). Don’t marinate longer or the meat can become mushy.
4. Using tongs, transfer steak pieces to the prepared sheet pan, leaving space between each piece. Overcrowding will cause steaming instead of browning.
5. Quickly dip broccoli in remaining marinade and arrange between beef pieces. Pro tip: Make sure broccoli florets are similar in size for even cooking.
6. Bake for 10-12 minutes at 425°F (218°C). Check at 8 minutes – steak should be just slightly pink in center for medium doneness.
7. Optional sauce: Bring reserved marinade to boil over medium-high heat. Combine cornstarch and cold water, whisk into boiling marinade for 30 seconds. Add ¼-½ cup water if needed for desired consistency.
8. Drizzle thickened sauce over dish, garnish with green onions and sesame seeds. Serve immediately while piping hot.

Smart Swaps

• Use cauliflower instead of broccoli for lower carbs
• Swap honey for monk fruit sweetener (use 1 tablespoon)
• Try coconut aminos instead of soy sauce for gluten-free option

Make It Diabetes-Friendly

• Replace brown sugar with 2 tablespoons allulose (reduces carbs by 14g per serving)
• Use liquid stevia (10-12 drops) instead of honey
• Increase broccoli to 8 cups and reduce beef to 12 ounces to lower glycemic load
• Serve over cauliflower rice instead of regular rice

Pro Tips

• Slice beef when partially frozen for easier thin cuts
• Pat broccoli dry after washing to encourage browning
• For extra tender beef, slice at a 45-degree angle against the grain