Sheet Pan Beef & Broccoli

Here’s a ONE ☝️ pan recipe for one of your favorite Chinese 🥡 takeout dishes – Beef & Broccoli!  AND it’s ready quicker than you can pickup takeout!

This delicious Beef & Broccoli dish is made with flank 🥩 steak, a bag of fresh broccoli 🥦  florets, and an easy marinade of pantry/fridge ingredients.  It’s so easy to make, you won’t want to order it from takeout ever again!

Flank Steak vs. Skirt Steak

If you are not familiar, Flank steak is not the same as Skirt steak.  The main difference between the two comes down to how tough they are. Skirt steak is tougher than Flank, and carries a more intense flavor. This means that it can only be cooked as rare or medium-rare, and is usually best seared

Flank is a leaner cut than Skirt and has long muscle fibers running through it. It has the same rich beefy flavor as the Skirt and takes to a marinade just as well, which makes it perfect for this recipe. 

This recipe was inspired by @averiecooks.  I took a few shortcuts in this version, but you can find her original version here! 

Enjoy!

Sheet Pan Beef & Broccoli

Recipe by Kathy DickenCourse: DinnerCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Marinate

1-4

Hours

Ingredients

• Marinade

• 1/2 cup soy sauce

• 4 cloves garlic – minced

• 2 tbsp honey

• 2 tbsp brown sugar

• 2 tbsp sesame oil

• 2 tbsp rice vinegar

• 2 tsp ground ginger (or fresh minced)

• 1 tsp fresh ground black pepper, or to taste

• 1 pinch red pepper flakes, if desired

• 
  
• Ingredients
  

• 1 – 1.25 lbs flank steak – sliced against the grain in bite size pieces

• 1 (12 oz.) bag broccoli florets (about 4 cups)

• 2-3 green onions – sliced on the bias

• 1 tbsp sesame seeds (Optional – for garnish)

Directions

• Whisk together all Marinade ingredients in a medium sized bowl. Add flank steak pieces. Toss to coat, cover and refrigerate until ready to use. Ideally, from 1-4 hours so meat will absorb the flavors.
• When ready to cook, preheat oven to 425 degrees, and line a large sheet pan with aluminum foil (for easy cleanup)
• Using tongs or a slotted spoon, transfer the beef from the marinade onto the sheet pan, spacing out to leave room for the broccoli.
• Add broccoli to the marinade for a quick ‘dunk’ to moisten it. Remove and scatter among beef on sheet pan, so food doesn’t overlap.
• Bake for 10 minutes at 425 degrees. Remove from oven and serve over steamed rice. Garnish with chopped green onions and sesame seeds.

Notes

• Recipe inspired by @averiecooks