I have to tell you, making this 15 Minute Sheet Pan Beef and Broccoli Recipe was a game-changer for my weeknight dinners. I love meals that are quick, flavorful, and require minimal cleanup, and this one checks all the boxes. The combination of tender beef and crisp-tender broccoli with a savory sauce is just irresistible.
I was surprised how everything roasted perfectly on a single sheet pan, saving me both time and effort. You can also enjoy similar one-pan efficiency in recipes like Moambe Chicken Recipe or Jambalaya Recipe with Chicken, Shrimp, and Sausage. If you’re looking for a fuss-free dinner that tastes like takeout, you’re going to love this recipe.
Ingredients
Here’s what you’ll need to make this recipe shine. I’ve included tips to help you get the best flavor and texture.
- 1 lb flank steak, thinly sliced – I prefer flank steak because it cooks quickly and stays tender. Avoid thick cuts that need longer cooking.
- 4 cups broccoli florets, fresh – Fresh broccoli gives the best crisp-tender texture; frozen tends to get mushy.
- 2 tablespoons olive oil – Helps the beef and broccoli roast evenly and adds a subtle flavor.
- 3 tablespoons soy sauce – I use low-sodium soy sauce to control the salt level.
- 2 tablespoons hoisin sauce – Adds a sweet and savory depth to the dish.
- 1 tablespoon oyster sauce – Enhances the umami flavor without overpowering the beef.
- 1 teaspoon sesame oil – Adds a fragrant, nutty aroma at the end of cooking.
- 2 cloves garlic, minced – Fresh garlic packs a punch that pre-minced can’t match.
- 1 teaspoon fresh ginger, grated – Adds warmth and zing to the sauce.
- 1 teaspoon cornstarch – Helps thicken the sauce slightly when roasted.
- 1 teaspoon water – To mix with cornstarch for even distribution.
- Optional: sesame seeds or chopped green onions – Perfect for garnish and added texture.
Note: several servings
Variations
You can customize this recipe to fit your dietary preferences or flavor cravings.
- For a dairy-free option, this recipe already works great since it contains no dairy.
- For a sugar-free version, swap hoisin sauce with a sugar-free teriyaki alternative.
- Add heat by sprinkling red pepper flakes or drizzle Sriracha over the top.
- Swap beef with chicken or tofu for a different protein twist.
- Mix in other vegetables like bell peppers, carrots, or snap peas for more color and crunch.
Cooking Time
Here’s the breakdown for planning your dinner:
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 minutes
Equipment You Need
You won’t need much—just a few essentials:
- Sheet pan – The star of this recipe; ensures even roasting.
- Mixing bowl – For tossing beef, broccoli, and sauce together.
- Whisk or fork – To combine cornstarch and water smoothly.
- Knife and cutting board – For slicing beef and chopping broccoli.
- Oven mitts – Safety first when removing hot pans from the oven.
How to Make 15 Minute Sheet Pan Beef and Broccoli Recipe
Here’s how I make this delicious dish quickly and efficiently.
Prep the Beef and Broccoli
I start by slicing the beef thinly against the grain for tenderness. Then, I wash and cut the broccoli into bite-sized florets. Keeping everything uniform ensures even cooking on the sheet pan.
Make the Sauce
Next, I whisk together soy sauce, hoisin sauce, oyster sauce, garlic, ginger, sesame oil, and cornstarch mixture. This sauce coats the beef and broccoli beautifully and helps it caramelize while roasting.
Toss and Spread
I toss the beef and broccoli in the sauce until everything is evenly coated. Then, I spread them out in a single layer on the sheet pan, making sure not to overcrowd the pan for optimal roasting.
Roast
Into the preheated oven at 425°F for about 10 minutes. I keep a close eye so the broccoli stays crisp-tender and the beef cooks perfectly without drying out.
Garnish and Serve
Once done, I sprinkle sesame seeds and chopped green onions for a pop of color and flavor. Serve immediately while warm for the best experience.
Additional Tips for Making This Recipe Better
Here’s what I learned after making this recipe a few times:
- I always slice the beef thin; it cooks faster and stays tender.
- Toss everything well in the sauce so each bite is flavorful.
- Avoid overcooking the broccoli—I like it with a slight crunch.
- If you want extra flavor, I sometimes marinate the beef for 15 minutes before roasting.
- Using a hot oven ensures the edges caramelize nicely for that takeout-style taste.
How to Serve 15 Minute Sheet Pan Beef and Broccoli Recipe
Serving this dish is easy and looks amazing:
- Plate it over steamed rice or noodles for a complete meal.
- Drizzle a little extra sesame oil on top before serving for aroma.
- Garnish with sesame seeds and green onions for a restaurant-style presentation.
- Serve alongside a simple salad or pickled vegetables to balance flavors.
Nutritional Information
Here’s a quick snapshot of what you get per serving:
- Calories: 350
- Protein: 28g
- Carbohydrates: 15g
- Fat: 18g
This makes it a satisfying, balanced meal that doesn’t compromise on flavor.
Make Ahead and Storage
Storage: Leftovers keep well in an airtight container in the fridge for 3–4 days. I find it tastes even better after the flavors have mingled overnight.
Freezing: While fresh is best, you can freeze cooked beef and broccoli in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: I like reheating in a skillet over medium heat to preserve the broccoli’s crispness. Microwaving works too but may make the broccoli softer.
Why You’ll Love This Recipe
Here’s why this has become one of my go-to recipes:
- Quick and Easy: Takes just 15 minutes from prep to table, perfect for busy nights.
- Minimal Cleanup: Only one sheet pan and a few bowls to wash.
- Flavorful: Savory sauce with a hint of sweetness and umami hits every bite.
- Versatile: Swap proteins or veggies to suit your taste or dietary needs.
- Crowd-Pleaser: Family and friends always love this one—restaurant-quality at home!
15 Minute Sheet Pan Beef and Broccoli Recipe
Ingredients
Method
- I start by slicing the beef thinly against the grain for tenderness. Then, I wash and cut the broccoli into bite-sized florets. Keeping everything uniform ensures even cooking on the sheet pan.
- Next, I whisk together soy sauce, hoisin sauce, oyster sauce, garlic, ginger, sesame oil, and cornstarch mixture. This sauce coats the beef and broccoli beautifully and helps it caramelize while roasting.
- I toss the beef and broccoli in the sauce until everything is evenly coated. Then, I spread them out in a single layer on the sheet pan, making sure not to overcrowd the pan for optimal roasting.
- Into the preheated oven at 425°F for about 10 minutes. I keep a close eye so the broccoli stays crisp-tender and the beef cooks perfectly without drying out.
- Once done, I sprinkle sesame seeds and chopped green onions for a pop of color and flavor. Serve immediately while warm for the best experience.
Notes
- I always slice the beef thin; it cooks faster and stays tender.
- Toss everything well in the sauce so each bite is flavorful.
- Avoid overcooking the broccoli—I like it with a slight crunch.
- If you want extra flavor, I sometimes marinate the beef for 15 minutes before roasting.
- Using a hot oven ensures the edges caramelize nicely for that takeout-style taste.
