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15 Minute Sheet Pan Beef and Broccoli Recipe
Ash Tyrrell

15 Minute Sheet Pan Beef and Broccoli Recipe

I have to tell you, making this 15 Minute Sheet Pan Beef and Broccoli 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.
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Prep Time 5 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.