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One-Pan Summer Beef and Broccoli

Tender flank steak and crisp-tender broccoli come together in a savory-sweet glaze, all cooked on a single sheet pan or skillet for effortless summer entertaining.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds flank steak or sirloin thinly sliced against the grain
  • 4 cups broccoli florets about 1 large head
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons toasted sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon vegetable or avocado oil
  • Toasted sesame seeds for garnish optional
  • Cooked rice or noodles for serving

Equipment

  • large sheet pan (18x13 inches) or cast-iron skillet
  • mixing bowls
  • whisk
  • tongs
  • chef's knife
  • cutting board
  • instant-read thermometer

Method
 

  1. Preheat oven to 425°F (220°C) with a rack in the upper third. If using a grill, preheat to medium-high (about 450°F).
  2. In a small bowl, whisk together soy sauce, honey, sesame oil, garlic, and ginger. Set aside 2 tablespoons of the mixture for later.
  3. In a large bowl, toss the sliced beef with the remaining soy mixture. Let marinate at room temperature for 10 minutes (or up to 30 minutes in the fridge).
  4. In another bowl, toss broccoli florets with vegetable oil and a pinch of salt.
  5. Spread the broccoli in a single layer on one half of the sheet pan. Place the beef in a single layer on the other half. Do not overlap pieces for best browning.
  6. Roast for 12 minutes, then switch the oven to broil on high. Broil for 2-3 minutes until beef edges are caramelized and broccoli tips are charred. For grill: cook in a cast-iron skillet or grill basket over medium-high heat, stirring once, about 8-10 minutes total.
  7. Meanwhile, in a small saucepan, whisk the reserved soy mixture with cornstarch and water. Bring to a simmer over medium heat, stirring constantly, until thickened (about 1 minute).
  8. Remove pan from oven. Drizzle the thickened sauce over the beef and broccoli, toss to coat. Garnish with sesame seeds. Serve immediately over rice or noodles.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot skillet to revive texture. For a dairy-free version, this recipe is naturally dairy-free. To make gluten-free, use tamari or coconut aminos. For food safety, ensure beef reaches an internal temperature of 145°F (63°C) for medium-rare. Do not leave the cooked dish out for more than 2 hours (1 hour if above 90°F/32°C).