This easy Sheet Pan Beef and Broccoli recipe is ready in only 35 minutes. Tender marinated beef, crisp broccoli, and a flavorful homemade sauce! A FAST SHEET PAN DINNER This Sheet Pan Beef and Broccoli is the perfect way to bring your favorite takeout flavors straight to your kitchen, but without all the fuss. Everything cooks together on a single pan, which makes clean up a breeze! You’ll love the tender marinated beef, perfectly roasted broccoli, and savory sauce. It’s quick, flavorful, customizable, and perfect for those busy nights. FREQUENTLY ASKED QUESTIONS:  Can I use frozen broccoli instead? I will always mention with substitutions that I have not personally tried it. In this case, I think you can. Just be sure to thaw it first. How long do I need to marinate the beef for? Marinate the beef for a minimum of 15 minutes, but the longer you let it marinate, the more flavor will infuse into the beef. If you plan on marinating for more than 1 hour, wrap the bowl in plastic wrap and store it in the fridge until you’re ready to cook. Is broiling required? Using the broiler at the end is optional; it will thicken the sauce a bit and add a nice char to the broccoli. If you omit that step, bake an extra 2-3 minutes at 425°F instead. Can I make this ahead of time? The sauce can be made in advance and stored in the fridge for up to 4 days. Whisk in a saucepan over low heat before using.  What can I add to the dinner? Beef up the vegetables by adding snap peas, red onion, or bell peppers. Drizzle with Sriracha for extra spice. What to serve with this sheet pan dinner? Sheet pan dinners are pretty complete in themselves, but you can serve with other things if you’d like. Steamed or fried rice are a simple option. I like to serve with a side of spring rolls, dumplings, egg drop soup, or hot and sour soup. A mixed greens salad with a ginger dressing is also a great idea. Can I make this on the stovetop instead? Sure. You can turn this sheet pan dinner into a stovetop recipe. Here’s what I’d do for that: Sear the beef: Heat a large skillet or wok over medium-high heat. Add a bit of oil and sear the marinated beef in batches so it browns properly. Transfer cooked beef to a plate.Cook the broccoli: Add the broccoli to the skillet with a splash of water. Cover and steam for 2-3 minutes, then uncover and cook until it begins to char.Thicken the sauce: Pour the reserved marinade into the skillet, bring to a simmer, and stir in the cornstarch slurry. Cook until thickened.Combine: Add the beef back into the skillet, toss to coat in the sauce, and simmer for 1-2 minutes until everything is heated through. How to store leftovers and what’s the best way to reheat them? Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium heat or quickly reheat in the microwave until warmed through.  INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) broccoli florets– I used fresh broccoli, but I discussed if I think you can use frozen florets in the FAQ section above. Just scroll up a bit. light brown sugar garlic – Freshly minced garlic is the way to go here. It adds so much flavor over the jarred stuff. I will never tell you to not use the jarred kind but in certain recipes, the fresh really makes a difference. low-sodium soy sauce– I definitely recommend sticking with low sodium as you’ll get enough sodium from other aspects. If you use regular sodium soy sauce, you’ll end up with a super salty dinner. Coconut aminos or tamari are both great soy sauce substitutes.  honey – honey adds some sweetness to help balance out the saltiness from other elements. toasted sesame oil – or you can use regular sesame oil. This does add flavor but in a pinch you can use olive oil. apple cider vinegar – I don’t recommend white vinegar here. ground ginger – just the kind in the bottle, you don’t need fresh here unless you really want to use fresh. red pepper flakes – this is completely optional for a little tiny kick of heat. flank steak or chuck roast – sliced against the grain into thin bite-sized pieces. This will keep the beef tender (slicing against the grain can result in tough meat). You can swap beef with shrimp, tofu, or chicken. cornstarch and cold water – this combination is called a ‘slurry’ and it used to thicken the sauce. HOW TO MAKE SHEET PAN BEEF AND BROCCOLI: Preheat the oven to 425°F and line a large sheet pan with parchment paper. Add broccoli, olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper to sheet pan. Toss to combine and set aside. To a large bowl, add brown sugar, ¼ teaspoon salt, ¼ teaspoon black pepper, garlic, soy sauce, honey, sesame oil, apple cider vinegar, ginger, and red pepper flakes. Whisk to combine. Add steak to marinade, toss to combine, cover and let it marinate for 15 minutes or up to 1 hour. Using tongs or a slotted spoon, transfer steak to the sheet pan with broccoli; reserve the marinade. Bake for about 10 minutes (until steak reaches a safe eating temperature of a minimum of 145F degrees and broccoli is cooked.) Add reserved marinade to a small saucepan and bring it to a boil over medium-high heat. Whisk cornstarch and cold water in a small bowl. Add cornstarch slurry to saucepan, whisking constantly for 30-60 seconds. Allow sauce to thicken to desired consistency, adding ¼ cup water if necessary. Remove sheet pan from oven. OPTIONAL STEP: Set the oven broiler to HIGH. Spoon half of the sauce on top of the beef and broccoli. Place under the broiler for 1-2 minutes. Do not walk away while broiling – it can burn quickly if you aren’t paying close attention (this step just adds a bit of char and color to the veggies and meat.)  Serve beef and broccoli over rice, garnished with green onions, sesame seeds, and more sauce, if desired. Spoon some extra sauce on top. Enjoy! CRAVING MORE RECIPES?  Sheet Pan Sausage & Peppers Kielbasa Sheet Pan Meal Sheet Pan Beef Fajitas BBQ Chicken Sheet Pan Meal Sheet Pan Pork Chop Dinner Print Sheet Pan Beef and Broccoli A sheet pan dinner with the tender broccoli and marinated steak you enjoy from Chinese restaurants, but made a home in no time. Course Dinner, Main CourseCuisine American Prep Time 20 minutes minutesCook Time 15 minutes minutesTotal Time 35 minutes minutes Servings 4 Calories 352kcal Author Brandie Skibinski Ingredients3 Tablespoons light brown sugar, packed½ teaspoon kosher salt (divided use)½ teaspoon black pepper (divided use)4 cloves garlic, finely minced½ cup low-sodium soy sauce1 Tablespoon honey1 teaspoon toasted sesame oil (or regular sesame oil)2 Tablespoons apple cider vinegar1 teaspoon ground ginger¼ teaspoon red pepper flakes (optional)1 ¼ pounds flank steak or chuck roast, sliced against the grain into bite-sized pieces4 cups broccoli florets1 Tablespoon olive oil1 Tablespoon cornstarch1 Tablespoon cold waterOptional for serving/topping:cooked white or brown rice3 sliced green onionssesame seeds InstructionsTo a large bowl, add 3 Tablespoons light brown sugar, packed, ¼ teaspoon salt, ¼ teaspoon black pepper, 4 cloves garlic, finely minced, ½ cup low-sodium soy sauce, 1 Tablespoon honey, 1 teaspoon toasted sesame oil, 2 Tablespoons apple cider vinegar, 1 teaspoon ground ginger and ¼ teaspoon red pepper flakes. Whisk to combine. Add 1 ¼ pounds flank steak or chuck roast, sliced against the grain into bite-sized pieces to marinade, toss to combine, cover and let it marinate for 15 minutes or up to 1 hour. When steak is finished marinating, preheat the oven to 425°F and line a large sheet pan with parchment paper.Add 4 cups broccoli florets to the sheet pan. Drizzle 1 Tablespoon olive oil onto the broccoli and season with ¼ teaspoon salt, and ¼ teaspoon black pepper to sheet pan. Toss to combine and set aside. Using tongs or a slotted spoon, transfer steak to the sheet pan with broccoli; reserve the marinade. Bake for about 10 minutes (or longer until steak reaches a safe eating temperature of a minimum of 145F degrees and broccoli is cooked.) Add reserved marinade to a small saucepan and bring it to a boil over medium-high heat. Whisk together 1 Tablespoon cornstarch and 1 Tablespoon cold water in a small bowl until smooth. Add cornstarch slurry to saucepan, whisking constantly for 30-60 seconds. Allow sauce to thicken to desired consistency. If it gets too thick you can always add a little water at a time until it reaches your desired consistency .Remove sheet pan from oven.OPTIONAL STEP: Set the oven broiler to HIGH. Spoon half of the sauce on top of the beef and broccoli. Place under the broiler for 1-2 minutes. Do not walk away while broiling – it can burn quickly if you aren’t paying close attention (this step just adds a bit of char and color to the veggies and meat.)Serve beef and broccoli over cooked white or brown rice, garnished with sliced green onions, sesame seeds and more sauce, if desired. Enjoy! Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 352kcal | Carbohydrates: 25g | Protein: 36g | Fat: 12g | Sodium: 1551mg | Fiber: 3g | Sugar: 15g