This beef and broccoli is quick, flavorful, and easier to make, as the beef is baked in the oven rather than on the stovetop! The oven gives the beef a beautiful browned texture, which I feel sets it apart from most recipes. Paired with it is roasted broccoli and a gingery gochujang sauce over rice!
This beef and broccoli might be a little different than the traditional recipes you’re used to. I chose not to use a wok or stovetop method because I wanted a better texture in the beef, which I felt the oven would do a better job of achieving!
In this recipe, we’re using a sheet pan to cook the beef and broccoli. This not only creates a better flavor and texture, but also makes this recipe more hands-off and simple, which is one of my favorite things about it!
The sauce served with it is absolutely delicious, perfectly sweet and salty with flavors from tamari, ginger, and gochujang chili paste. Served with perfectly browned beef and broccoli over rice! It’s better than takeout, quick to throw together, and I think it’s superior to many other beef and broccoli dishes I’ve had. We make this all the time, especially when I need a quick dinner during the week, and absolutely love it!
One reader, Jim V, made this: “Ok, I made this today….WAY BETTER than take-out! The texture is fantastic, the sauce is not too sweet, and the beef was so tender“ ★★★★★
Sauce Ingredients
See the recipe card below for the complete ingredient list and measurements.
Tamari: this is a brewed soy sauce that I love to use instead of soy sauce. I do like to use the 50% less sodium option. This is also a great option if you’re gluten-free! You can also swap for soy sauce.
Sesame oil: I use toasted sesame oil for a little more flavor.
Garlic and ginger: I use both in fresh form for the best flavor.
Sweetener: I use maple syrup to balance the sauce’s saltiness, but you can also use any sweetener you like, such as white sugar, brown sugar, coconut sugar, or honey.
Gochujang: This is a fermented chili paste that adds a rich depth of flavor and a nice level of heat.
Corn starch: I don’t like to use a ton of thickening agents in sauce, but I find a touch of corn starch gives this sauce great consistency. I’ve tested this without a thickening agent, and it works fine but the sauce is very loose.
Water: The water helps balance the salty tamari and keeps the flavors just right. I found in testing that the sauce can come off too salty or too sweet without using water.
How to Make Beef and Broccoli
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1
Slice the beef. Slice lengthwise down the center of the flank steak with the grain of muscle fibers. Then in 1/4 to 1/3 inch thick slices, cut the beef against the grain on a slight diagonal with the knife.
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2
Marinate the beef. Transfer the sliced beef in a medium-sized bowl, toss the marinating ingredients with the beef and marinate in the fridge for 15-20 minutes.
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3
Make the sauce. In a small bowl, whisk the sauce ingredients together and set aside for later.
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4
Bake the beef and broccoli. Using two separate sheet pans, place the broccoli florets on one pan with a general drizzle of oil and pinch of salt – toss until coated. Spread the marinated beef out on the second pan, making sure the pieces have space in order to cook properly and preventing steaming. Place both pans in the oven at 450F and bake for 10 minutes.
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5
Add half of the sauce to the beef. Remove the beef and broccoli from the oven. Place the roasted broccoli in a bowl and cover with foil to keep warm. Then pour half of the sauce onto the beef.
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6
Brown the beef by broiling. Then set your oven to a high broil, and broil for 3 minutes. While the beef browns warm the remaining sauce on the stove top. Serve the browned beef along with the sauce on the pan and the warmed sauce with the broccoli over rice!
Sheet Pan Beef & Broccoli
Video Tutorial
Ingredients
- 1 lb flank steak, see notes for other beef you can use
- 3 cups broccoli
- 1 Tablespoon olive oil or avocado oil
- 2-3 cups cooked rice
The sauce
- 1/3 cup tamari, I use 50% less sodium Tamari. You can also swap for soy sauce
- 1/4 cup filtered water
- 3 Tablespoons maple syrup, can also use honey, coconut sugar, or brown sugar.
- 1 Tablespoon sesame oil
- 4 large garlic cloves, pressed or finely minced
- 2 teaspoons fresh ginger, minced
- 1 1/2 teaspoons gochujang, or swap for one healthy pinch of red pepper flakes
- 1/4 teaspoon corn starch
Tenderizing Marinade
- 1 1/2 teaspoons tamari
- 1 teaspoon sesame oil
- 1/2 teaspoon maple syrup
- 3/4 teaspoon baking soda
Instructions
- Slice the beef: Using a sharp knife, slice the steak down the center with the grain to get 2 pieces. If the steak is wider, you'll need to slice it into 3 pieces. pieces. Then place the blade on a diagonal, and slice into 1/4 inch thick pieces against the grain.
- Marinate the beef: Place the sliced beef in a bowl, toss it with 1 1/2 teaspoons of tamari, 1 teaspoon of sesame oil, 1/2 teaspoon of maple syrup, and 3/4 teaspoon of baking soda. Once all the pieces are evenly coated, cover and refrigerate for 15 minutes.
- Preheat oven to 450F.
- Roast the broccoli and beef: Arrange the broccoli florets on a smaller sheet pan, drizzle with some cooking oil and a generous pinch of salt – toss to coat everything. On a larger sheet pan, spread out the marinated beef slices. Bake both the broccoli and the beef uncovered for 10 minutes. Then remove both, placing the broccoli in a warm spot (I put mine in a bowl and cover it with foil).
- Broil the beef: Then pour half the sauce over the beef, reserving the other half for later and broil on HIGH in the oven for 3 minutes until the edges of the beef are browned and slightly crispy. Heat the additional sauce on the stove top until warm – cornstarch activates with heat, so this will also help thicken the sauce.
- Serve: Use a spatula to scrape up the beef from the pan. Serve with the broccoli over cooked rice, along with the extra sauce drizzled over top! Top with sesame seeds and sliced green onion if desired.
Could you use chicken in place of beef ? Didn’t know if the sauce would taste good with chicken ? 😊
I have tried many – many of your recopies. Everyone came out GREAT!! You are truly a great Chef and a culinary artist. You keep inspiring me to keep cooking!
Sincerely, Joe Gyomory
I will be making this on Saturday (3/7/26), after watching your video last evening. I will also report back after making and eating it to give my review! Thanks very much Bethany & Drew for these exceptional videos!
I so appreciate you letting me know, Jim! I hope you enjoy this 🙂
Ok, I made this today….WAY BETTER than take-out! The texture is fantastic, the sauce is not too sweet, and the beef was so tender (I used top sirloin BTW). I will be sending this recipe to all of my family and friends. I am actually looking forward to the leftovers in the coming days! Thank you for this recipe Bethany! Def a keeper.