When you need a quick and flavorful dinner that doesn’t require a ton of dishes, this Sheet Pan Beef and Broccoli is the perfect solution. With tender marinated steak and roasted broccoli, all cooked together in one pan, this dish makes weeknight dinners easy and satisfying. The best part? It’s all done in under 30 minutes of cooking time!
This dish has all the elements of a classic takeout meal but with healthier ingredients and no fuss. The steak is soaked in a savory marinade that packs flavor into every bite, while the broccoli gets roasted to perfection, slightly crisp around the edges but still tender in the middle. All of this on one sheet pan means minimal cleanup—making it ideal for busy nights.
Why You’ll Love This Recipe
The combination of beef and broccoli is a tried-and-true favorite, and this sheet pan version makes it even easier to enjoy. The simple marinade infuses the steak with rich, umami flavors from the soy sauce and oyster sauce, balanced by the sweetness of brown sugar and the kick of red pepper flakes. When broiled for a couple of minutes at the end, the steak gets just the right amount of char to complement the tender, juicy meat.
Meanwhile, the broccoli gets perfectly roasted alongside the steak, soaking up all those flavorful juices from the pan. Plus, the high oven temperature ensures the broccoli develops those crispy edges that make roasted vegetables so irresistible.
Tips for the Best Results
To get the most out of this recipe, here are a few helpful tips:
- Choose the right cut: Flank steak is a great option for this recipe because it’s lean and cooks quickly. You can also use sirloin or even ribeye for a richer flavor.
- Marinate for more flavor: Letting the steak marinate for at least 30 minutes helps infuse the meat with flavor, but if you have the time, try marinating it for up to 2 hours for even better results.
- Watch the broiling step: The broil setting adds a delicious char, but be careful not to let it go too long, as the high heat can quickly burn the food. Keep a close eye on it while broiling.
What to Serve With Beef and Broccoli
While this Sheet Pan Beef and Broccoli is a complete meal on its own, here are a few ideas for sides that will make your dinner even more satisfying:
- Rice or Cauliflower Rice: Serve it over fluffy rice or go low-carb with cauliflower rice for a lighter option.
- Noodles: Toss some cooked noodles with a splash of soy sauce and sesame oil for a simple but flavorful side.
- Crunchy Slaw: A light and crunchy slaw with a sesame dressing would complement the richness of the beef and broccoli.
Storing and Reheating
If you have leftovers, you can store the steak and broccoli in an airtight container in the fridge for up to 3 days. To reheat, simply place it in the microwave for a couple of minutes or warm it up in a skillet on the stove for that freshly cooked texture.
This dish also freezes well, making it a great option for meal prepping. Just portion it out and freeze for up to 2 months, then thaw overnight in the fridge before reheating.
A Go-To Weeknight Meal
With minimal prep and just one sheet pan, this Sheet Pan Beef and Broccoli is perfect for those nights when you want something fast, delicious, and wholesome. The combination of tender beef, roasted broccoli, and a savory marinade hits all the right notes, and you’ll love how easy it is to pull together.
Sheet Pan Beef and Broccoli
Ingredients
- 1 pound lean steak cut into 1-inch thick strips
- 4 cups broccoli florets
For the marinade
- 2 tablespoons oyster sauce
- ½ cup soy sauce or coconut aminos
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes
- Optional: 1 teaspoon sesame seeds
Instructions
- In a mixing bowl, whisk together the oyster sauce, soy sauce, sesame oil, brown sugar, minced garlic, and red pepper flakes until well combined.
- Add the sliced steak to the marinade and toss until the pieces are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat your oven to 435°F. Line a baking sheet (9×13 inches or larger) with parchment paper to prevent sticking.
- Using tongs, transfer the marinated steak strips onto the prepared baking sheet, spreading them out evenly.
- Add the broccoli florets to the remaining marinade in the bowl, tossing until the broccoli is well coated. Arrange the broccoli in a single layer on the baking sheet with the steak.
- Spoon any remaining marinade over the steak and broccoli, making sure everything is well-coated.
- Bake in the preheated oven for 12 to 14 minutes, or until the steak is cooked through.
- Switch the oven to the broil setting and cook for an additional 2 minutes to get a slight char on the steak and broccoli. Keep a close eye to avoid burning.
- Remove from the oven and serve hot with rice, if desired. Garnish with sesame seeds and drizzle any remaining pan juices over the steak and broccoli for added flavor.
Notes
- Cooking times may vary depending on the thickness of your steak slices.
- Flank steak works wonderfully for this dish!