Sheet Pan Beef & Broccoli
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!
Servings 2
Calories
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.
Video
Notes
Beef cuts you can use. I've tested this recipe with flank, skirt steak, petite tenders, and flat iron cuts. Sirloin or chuck roast can also be used! Flank steak is my favorite choice because I find it gets the best browning and texture when broiled.
Serving size. This recipe generously serves 2 people but can also feed up to 3! To serve 4, use 1.5 pounds or more of beef.