It doesn’t get much easier than this Sheet Pan Beef and Broccoli! Thinly sliced beef and broccoli florets are roasted in a hot oven, tossed in a simple sauce and served over rice. Yields 4 servings.

Looking for a quick and simple dinner idea?

Then I highly suggest making this sheet pan beef and broccoli! It’s quick and easy, delicious and only uses one pan! I’ve been testing this recipe since 2022 and have made it a total of 6 times before finally narrowing it down to the one posted today. So in my opinion, it’s perfect.

Broccoli florets and thinly sliced steak cook on a hot pan in a hot oven before being tossed in a simple 6-ingredient sauce. We like to serve it over jasmine or sticky rice and top it with toasted sesame seeds and sliced green onion.

Definitely a favorite in our home.

To Make Sheet Pan Beef and Broccoli You Will Need:

• garlic – Adds distinct punchy flavor.
• ginger – Lends a pungent, spicy and sweet flavor.
• dark brown sugar – Lends sweetness and subtle caramel flavor.
• gochujang – Adds sweet, salty and slightly spicy flavor. Can be found in most major grocery stores. More on this below.
• low-sodium soy sauce – Lends a salty, sweet and savory (umami) flavor. Be sure to use low-sodium so this dish isn’t overly salty.
• toasted sesame oil – Gives the sauce a toasty warm flavor.
• steak – I like to use flat iron, skirt or flank steak.
• broccoli – Or use broccolini.
• olive oil spray – Or use extra light olive oil spray.

for serving:

Slide a large, rimmed baking sheet onto the middle rack and then preheat your oven (and the pan) to 425℉ (or 220℃).

Thinly slice 1-1/4 pounds (flat iron, skirt or flank steak) into thin bite-size pieces.

Cut 12 ounces broccoli into bite-size florets.

Make The Sauce:

In a liquid measuring cup, measure and add 4 cloves minced fresh garlic, 1 tablespoons finely minced ginger,  2 tablespoons brown sugar, 1 tablespoon gochujang, 1/2 cup low-sodium soy sauce and 2 teaspoons toasted sesame oil. Whisk well to combine and set off to the side.

What Is Gochujang?

Gochujang is a popular Korean condiment made up of primarily red chiles (gochugaru), glutinous rice, salt and fermented soy beans. This thick, crimson paste is salty, sweet and spicy (depending on the brand). Use gochujang in sauces, stir-fries, fried rice, marinades, salad dressings, soups or stews.

In a bowl, toss sliced steak with 2 teaspoons toasted sesame oil.

Once the oven (and pan) have preheated, use oven mitts to remove the pan. Spray the entire pan with avocado oil and arrange the steak on one side and broccoli florets on the opposite side. Roast for 14 minutes or until beef is fully cooked – time will depend on how thin or thick the steak is.

Using oven mitts, carefully remove the pan from oven, then move the oven rack to the highest position and preheat the broiler on high. Use tongs or a spatula to remove the broccoli, transferring it to a separate bowl and loosly cover with lid or aluminum foil.

Pour sauce over steak.

Use tongs to toss and coat the steak.

Broil the steak for 2 minutes, or until the sauce thickens slightly and the edges of the steak is crispy.

Add rice of choice to bowls, divide the broccoli, beef and spoon some of the sauce over top.

Garnish with sliced green onions and sprinkle with toasted sesame seeds.

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Enjoy! And if you give this Sheet Pan Beef and Broccoli recipe a try, let me know! Snap a photo and tag me on twitter or instagram!