15-Minute Sheet Pan Chinese Beef and Broccoli — EASY, HEALTHIER than going out for Chinese because it’s baked, and FASTER than calling for takeout!! So much FLAVOR in this family favorite! It’ll go into your regular rotation!!
Healthy Beef and Broccoli Recipe
I remember going out for Chinese food growing up, and beef and broccoli was always a family favorite. There’s something about the juicy beef with the crisp-tender broccoli in a flavorful sauce that’s a timeless winner.
Rather than going out, you can make Chinese beef and broccoli at home in 15 minutes. That’s faster than calling for takeout!
And it gets better — it’s made on a sheet pan so cleanup is as easy as tossing away a sheet of foil.
And because this beef and broccoli recipe is baked rather than being cooked in a ton of grease, it’s so much healthier than what you’ll find at a Chinese restaurant or takeout. DIY is the way to go.
Rather than grease being the dominant flavor, you actually get to taste other flavors in this easy at-home version — including soy, sesame, garlic, ginger, honey, and more.
The broccoli is crisp-tender and the florets are the perfect little sponges to soak up all that lovely sauce. Green onions and sesame seeds add the finishing touches.
What’s in Chinese Beef and Broccoli?
To make this easy beef and broccoli, you’ll need:
- Low-sodium soy sauce
- Garlic
- Honey
- Brown sugar
- Sesame oil
- Rice vinegar
- Ground ginger
- Kosher salt and pepper
- Red pepper flakes
- Flank steak
- Broccoli florets
- Green onions
- Sesame seeds
How to Make Chinese Beef and Broccoli
- Stir together the beef and broccoli sauce, then place the sliced flank steak into it and set aside to marinate for 10 to 15 minutes.
- Once that’s done, transfer the steak to a baking sheet with a slotted spoon.
- Add the broccoli to the marinade and give it a quick dunk, then transfer to the baking sheet as well.
- Bake the Chinese beef and broccoli until the steak is cooked through and the broccoli is fork-tender.
- Once the beef and broccoli is finished cooking, garnish with sesame seeds and green onions and serve.
Can I Marinate the Steak Overnight?
No, I don’t recommend marinating the beef for much longer than an hour, otherwise the texture of the beef could change.
Can I Make Beef and Broccoli on the Stovetop?
If you don’t have access to an oven, I recommend making my Stovetop Beef and Broccoli recipe instead.
That way, there’s no guesswork for you and your Chinese beef and broccoli is guaranteed to turn out amazing.
Tips for Making Chinese Beef and Broccoli
If you have time to marinate the flank steak for up to an hour before baking it, even better, but a quick 10- to 15 minute- marination is sufficient.
The beef and broccoli bakes very quickly, in about 10 minutes, and while it bakes you can optionally use the leftover marinade to make a quick stovetop sauce that’s drizzled over the finished beef and broccoli.
You don’t have to to do this step because there will likely be enough thinner runoff marinade on the sheet pan, but this thicker sauce only takes 1 minute to boil together, and who can resist thick sauce with wonderful umami depth of flavor?
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15-Minute Sheet Pan Beef and Broccoli
Ingredients
- ½ cup low-sodium soy sauce
- 4 to 5 cloves garlic, finely minced or pressed
- 2 to 3 tablespoons honey
- 2 tablespoons brown sugar, packed
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 to 3 teaspoons ground ginger
- 1 teaspoon kosher salt, optional and to taste (soy sauce already has salt)
- 1 teaspoon freshly ground black pepper, or to taste
- pinch cayenne pepper or red pepper flakes, optional and to taste
- 1 to 1.25 pounds flank steak, sliced against the grain in bite size pieces
- about 4 to 6 cups broccoli florets
- 1 tablespoon cornstarch, optional (see step 7.)
- 1 tablespoon cold water, optional (see step 7.)
- 2 to 3 green onions sliced in 1-inch segments on the bias, optional for garnishing
- 1 tablespoon sesame seeds, optional for garnishing
Instructions
- Preheat oven to 425F and line a sheet pan with aluminum foil for easier cleanup; set aside.
- To a large bowl add the soy sauce, garlic, honey, brown sugar, sesame oil, rice vinegar, ginger, optional salt, pepper, optional cayenne or red pepper flakes, and whisk to combine.
- Add the steak, stir to combine, and let it marinate for 10 to 15 minutes (if you have time and can marinate for up to 1 hour, even better).
- Using a tongs or a slotted spoon, transfer the steak to the sheet pan with space in between the pieces; set aside.
- Add the broccoli (I use 6 cups because we like a lot of broccoli, use less if desired) to the marinade mixture and give it a quick dunk, you just want to moisten it a bit. Using a tongs or a slotted spoon, transfer the broccoli to the sheet pan, and scatter it in between the steak if possible so food isn’t overlapping too much; reserve the marinade.
- Bake for about 10 to 12 minutes, or until the steak is cooked through and the broccoli is fork-tender.
- While the food bakes, optionally add the reserved marinade to a small saucepan and bring it to a boil over medium-high heat.
- Add the cornstarch and cold water to a small bowl, stir to combine, and all the cornstarch slurry to the boiling saucepan, whisking nearly constantly for 30 seconds or until dissolved. The sauce will get very thick quickly because there’s not much quantity. If desired, add about 1/4 to 1/2 cup water as desired for consistency, whisking until incorporated and smooth.
- After the beef and broccoli are done, evenly drizzle with the sauce, to taste.
- Evenly garnish with optional green onions, optional sesame seeds, and serve immediately.
Notes
- Recipe is best fresh but will keep airtight in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Asian Dinner Recipes:
P.F. Chang’s Mongolian Beef (Copycat Recipe) — Make the restaurant favorite at home in 20 minutes! Easy and it has so much flavor! Tastes even better than the restaurant version!
15-Minute Skillet Sesame Chicken with Broccoli – Healthier sesame chicken that isn’t breaded or fried! You won’t miss the fat or calories in this fast and easy version that’s loaded with Asian-inspired flavors! You can happily skip takeout now!
Skinny Broccoli and Mixed Vegetable Stir Fry – Skip takeout and make your own fast, easy, and healthy stir fry! Think of all the money and calories you’ll save!!
Better-Than-Takeout Cashew Chicken – Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce! Skip takeout and make your own restaurant-quality meal that’s easy, ready in 20 minutes, and healthier!
Easy Better-Than-Takeout Chicken Fried Rice – One-skillet, ready in 20 minutes, and you’ll never want takeout again after tasting how good homemade is! Way more flavor, not greasy, and loads of juicy chicken!
Orange Teriyaki Pork Tenderloin – An orange-scented teriyaki sauce keeps the pork so tender, juicy, and flavorful! Easy, one-skillet recipe that’s ready in 20 minutes and healthy! Under 250 calories with 25 grams of protein!
Easy Sweet and Sour Asian Noodles – So much flavor in these easy noodles that are ready in 30 minutes! Plenty of vegetables add great crunch! You won’t miss takeout when homemade tastes way better and is healthier!
Mandarin Orange Chicken Stir-Fry — An EASY Asian stir fry with tender chicken, juicy oranges, and veggies!! Skip takeout and make this ONE skillet recipe that’s ready in 15 minutes and perfect for busy weeknights!!
Originally published February 26, 2018 and republished February 19, 2021 with updated text.
great
great
Why does the printable have the ingredients but no instructions?
It’s a glitch my tech team is looking into and should be resolved in a day or so. Sorry for the inconvenience. Copy/paste the recipe in an email to yourself and print that out if you are in a rush.
Excited to try this one. Fresh or frozen broccoli recommended?
Without a doubt, FRESH!
Hope you enjoy it!
Hello, love this recipe!
I would love to check in on that calorie count per serving. It seems quite a bit higher than expected. Could the maker or someone else chime in to confirm if it is correct or assumed not?
Again, tastes amazing and we love it over rice as expected 😊
While the recipe looks great and I’m sure tastes great, your disparaging comments against Chinese restaurants is a bit much. I’ve never eaten Chinese food where grease is the dominant flavor. I’ve made beef and broccoli on a wok with only a Tbsp if oil and typically Chinese dishes don’t call for grease as an ingredient. Thank you too for saying Chinese food is so unhealthy. That’s why Chinese people live longer…. Maybe you could offer your copy cat recipes without rude comments and insinuating that you make these dishes better then the ethnicities that brought them here for you to enjoy.
I’m Asian and don’t consider anything in this blog post offensive. Cooking at home is cheaper and healthier than eating out. There’s no denying it. Also, most Chinese food restaurants make “American” versions and are not really authentic. Stop being so negative. If you don’t have anything nice to say then don’t say anything at all.
BTW. I really enjoyed this recipe. Thanks for the recommendation.
Thank you, Annie, for your support and nice words. And yes, many restaurants make food that is catered to be served to Americans and is not super authentic but that is the world we live in. And I am all for cooking at home to save calories and money when I can!
Lol it’s a fact that Chinese restaurants cook in grease. Imagine being this sensitive.
Hi,
I thought I should let you know that my family is absolutely OBSESSED with this sheet pan beef and broccoli recipe. It turns out extremely good every single time. The flavors are amazing and I actually like it better baked than fried. I can’t say enough about how good this is. I make it every single week. (And if I don’t make it, I get badgered until I do make it. Lol.) I think the key is to not over cook the steak (10-11 minutes is all you need), and to make sure that you cut it thin enough and against the grain. Amazing, incredible recipe. Thank you so very much for this.
Hi,
I thought I should let you know that my family is absolutely OBSESSED with this sheet pan beef and broccoli recipe. It turns out extremely good every single time. The flavors are amazing and I actually like it better baked than fried. I can’t say enough about how good this is. I make it every single week. (And if I don’t make it, I get badgered until I do make it. Lol.) I think the key is to not over cook the steak (10-11 minutes is all you need), and to make sure that you cut it thin enough and against the grain. Amazing, incredible recipe. Thank you so very much for this.
Thanks for the 5 star review and glad you guys are obsessed with this recipe and love it so much and make it every single week!
What a great idea! I can’t wait to try this sheet pan recipe for Chinese beef and broccoli. It sounds so much healthier like this.
Looks pretty for Instagram but that’s it. Sadly, all hated it. It was disgusting to us. Maybe it’s just our tastebuds. The sesame oil was way too strong and I only used half of what the recipe called for. Unfortunately, we will not be trying this again. Not trying to be rude, just an honest review if you don’t like sesame oil very much the this is not for you 🤢
i made this for meal prep today – it turned out pretty good. i wish i left the sauce as your instructions state instead of adding pan drippings (i lost some of the sweetness – but could have used the drippings as my “water” source). i also found the flank steak to be a really tough cut of meat. i wonder if i marinated it for longer (maybe overnight) it would have helped. i’m very very new to cooking, so i’m glad i found your recipe and found the actual execution part very true to form.
This sounds great, but can I substitute chicken for the beef?
Probably…but cooking times may vary and I can’t say for sure how it will go.
Is there a substitute for sesame oil that would keep the recipes’ integrity? I do not have sesame oil.
Vegetable oil in pinch would ‘work’ BUT the flavor of sesame oil is unmistakable and I really do recommend it for this recipe or the flavor of the final dish won’t be the same. $3.99 for a small bottle (cheaper at Trader Joes if that’s an option for you) is totally worth it IMO.
Does this reheat well? Thinking of making it for work lunches. Thanks
I personally am not a fan of reheated broccoli because it loses all the crunchiness which is key for me but as long as you know that going in, it’s fine for work lunches.
i made this for meal prep today – it turned out pretty good. i wish i left the sauce as your instructions state instead of adding pan drippings (i lost some of the sweetness – but could have used the drippings as my “water” source). i also found the flank steak to be a really tough cut of meat. i wonder if i marinated it for longer (maybe overnight) it would have helped. i’m very very new to cooking, so i’m glad i found your recipe and found the actual execution part very true to form.
Cooking takes practice. For a first effort at this recipe, sounds like you did well overall and now you and practice until you perfect it.
Hello, love this recipe!
I would love to check in on that calorie count per serving. It seems quite a bit higher than expected. Could the maker or someone else chime in to confirm if it is correct or assumed not?
Again, tastes amazing and we love it over rice as expected 😊
Thanks for the 5 star review and I am glad you love the recipe!
Nutrition stats are provided as a courtesy only and generated by computer; things don’t always come out as accurately as we wish. I’m thinking it is taking into account all the sauce, which not all is consumed. Because logically, no beef and especially not broccoli is THAT caloric.
Literally doing this right now. This is today’s motivation…. thank you so very much.