15 Minute Sheet Pan Beef and Broccoli Recipe

Beef and broccoli is a classic dish often associated with Chinese cuisine, featuring tender beef and vibrant broccoli in a savory sauce. This quick and easy 15-Minute Sheet Pan Beef and Broccoli recipe takes the traditional flavors and transforms them into a streamlined, healthy meal that’s perfect for busy weeknights. With minimal prep and cleanup, you can enjoy a delicious and nutritious dinner in no time!

Preparation Steps

Step 1: Prepare the Ingredients

1. Slice the Beef: Start by slicing the beef against the grain into thin strips. This helps to ensure tenderness when cooked. Aim for about ¼-inch thickness for even cooking.
2. Prep the Broccoli: If using fresh broccoli, cut it into florets. If using frozen, you can use it straight from the freezer without thawing.
3. Make the Sauce: In a small bowl, combine the soy sauce, oyster sauce, honey, and cornstarch. Add the water and whisk until the cornstarch is dissolved and the sauce is smooth.

Step 2: Preheat the Oven

1. Preheat your oven to 425°F (220°C). This high temperature helps to quickly roast the beef and broccoli, achieving that delightful char without overcooking.

Cooking Method

Step 3: Combine Ingredients on the Sheet Pan

1. Prepare the Sheet Pan: Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Add the Beef: Spread the sliced beef evenly across one side of the sheet pan.
3. Add the Broccoli: On the other side of the sheet pan, arrange the broccoli florets. Make sure to give them enough space to roast properly.
4. Drizzle with Oil: Drizzle the vegetable oil over the beef and broccoli. Use your hands or tongs to toss them gently until everything is evenly coated.
5. Season with Garlic and Ginger: Sprinkle the minced garlic and grated ginger over the beef and broccoli for extra flavor.

Step 4: Roast in the Oven

1. Roast the Sheet Pan: Place the sheet pan in the preheated oven and roast for about 10 minutes. Stir halfway through to ensure even cooking.
2. Add the Sauce: After 10 minutes, carefully remove the sheet pan from the oven. Drizzle the prepared sauce over the beef and broccoli, making sure to coat everything evenly. Return the sheet pan to the oven.
3. Finish Roasting: Roast for an additional 3-5 minutes until the sauce is bubbling and the beef is cooked to your desired doneness, and the broccoli is tender-crisp.

Step 5: Garnish and Serve

1. Remove from Oven: Take the sheet pan out of the oven and drizzle with a little sesame oil for flavor.
2. Garnish: Sprinkle with sesame seeds and sliced green onions for a pop of color and flavor.
3. Serve Immediately: Serve the beef and broccoli hot, either on its own or over cooked rice or noodles for a complete meal.

Serving Suggestions

• With Rice: Serve over steamed white or brown rice to soak up the delicious sauce.
• With Noodles: Toss with cooked rice noodles or udon for a more filling dish.
• In a Wrap: Use lettuce wraps for a low-carb alternative. Fill lettuce leaves with the beef and broccoli mixture for a fresh, crunchy bite.
• With a Side Salad: A simple green salad can complement the rich flavors of this dish.

Variations

• Add Vegetables: Feel free to include other vegetables like bell peppers, snap peas, or carrots to increase the nutritional value and add variety.
• Different Proteins: Substitute the beef with chicken or tofu for a different flavor profile while keeping the same cooking method.
• Spicy Version: Add crushed red pepper flakes or Sriracha to the sauce for an extra kick.

Tips for Success

1. Slice Against the Grain: Always slice the beef against the grain to ensure tenderness. Look for the direction of the muscle fibers and cut perpendicular to them.
2. Don’t Overcrowd the Pan: If your pan is too crowded, the ingredients will steam instead of roast. Use two pans if necessary.
3. Prep Ahead: You can slice the beef and vegetables ahead of time and store them in the fridge for quick assembly later.
4. Use High Heat: The high oven temperature is key to achieving that slight char on the beef and crispiness on the broccoli, so don’t be tempted to lower it for a longer cook time.

Conclusion

This 15-Minute Sheet Pan Beef and Broccoli recipe is an excellent addition to your weeknight dinner repertoire. Not only is it quick and easy, but it also delivers a delicious meal that is satisfying and full of flavor. With its straightforward preparation and minimal cleanup, you can have a restaurant-quality dish ready in no time.

Whether you’re cooking for yourself, your family, or friends, this dish is sure to impress. Enjoy the rich flavors and vibrant colors of this quick beef and broccoli, and feel free to get creative with the ingredients to suit your taste preferences. Happy cooking!

Yield: 4

15 Minute Sheet Pan Beef and Broccoli Recipe

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Beef and broccoli is a classic dish often associated with Chinese cuisine, featuring tender beef and vibrant broccoli in a savory sauce. This quick and easy 15-Minute Sheet Pan Beef and Broccoli recipe takes the traditional flavors and transforms them into a streamlined, healthy meal that’s perfect for busy weeknights. With minimal prep and cleanup, you can enjoy a delicious and nutritious dinner in no time!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 pound flank steak, thinly sliced against the grain
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger (or 1/2 teaspoon ground ginger)
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• Cooked rice or quinoa, for serving (optional)
• Sesame seeds and sliced green onions, for garnish

Instructions

1. Preheat the Oven:
   Preheat your oven to 425°F (220°C).
   
2. Prepare the Beef and Vegetables:
   In a large bowl, combine the sliced flank steak, broccoli florets, and sliced red bell pepper.
   
3. Make the Sauce:
   In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, minced garlic, minced ginger, and cornstarch. Pour the sauce over the beef and vegetables, and toss to coat everything evenly.
   
4. Spread on Sheet Pan:
   Drizzle the vegetable oil on a baking sheet, then spread the beef and vegetable mixture in an even layer. Make sure the beef is not overlapping for even cooking.
   
5. Roast in the Oven:
   Roast in the preheated oven for about 10 minutes, or until the beef is cooked through and the broccoli is tender-crisp.
   
6. Serve:
   Remove from the oven and serve over cooked rice or quinoa, if desired. Garnish with sesame seeds and sliced green onions.

Notes

Tip for Slicing Beef: For easier slicing, freeze the flank steak for about 30 minutes before cutting. This firms it up and makes it easier to cut thinly.

Vegetable Variations: Feel free to substitute or add other vegetables like snap peas, carrots, or cauliflower.