Sheet Pan Beef and Broccoli

This classic Chinese dish can be cooked on one sheet pan and is ready in less than 30 minutes. It’s an easy dinner that makes enough to feed a large family or to divide up for your weekly meal prep.
close-up of sheet pan beef and broccoli

Losing one hour this past Sunday for Daylight Savings has really messed with my schedule. I spent all of Sunday feeling rushed, out of sync and running behind. Waking up Monday morning was a lot harder than normal too.

Thank goodness for easy sheet pan meals. This one was enough to feed us dinner and have leftovers for lunch.
overhead shot of beef and broccoli on a sheet pan
Beef and broccoli is one of my comfort dishes. It’s something I ate at least once a week when I was growing up and I cook it now quite often as well. I usually cook the dish in a wok, but this sheet pan version is quite nice too.

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It’s a great meal solution for those low energy days because you don’t have to hover over the stove, constantly watching and stirring.
close-up of beef and broccoli in sauce

Cooking Tips:

  • I sliced the beef to about 1/4 inch thickness so that it cooks quickly and finishes at the same time as the broccoli. If you prefer thicker cuts of beef, you can cook the beef for a few minutes by itself before adding the broccoli to keep the broccoli from overcooking.
  • Don’t omit the cornstarch. It tenderizes the beef and it thickens the sauce coating the beef and broccoli.

If you enjoy this recipe, I have a whole category of sheet pan recipes.

Sheet Pan Beef and Broccoli

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Main Dishes
Cuisine: Chinese
Servings: 4
This Chinese classic can be made on one sheet pan in the oven in under 30 minutes.

Ingredients:

Beef

  • 2 tbsp oyster sauce
  • 1 ½  tbsp  low sodium soy sauce
  • 1/2 tbsp sesame oil
  • 1 ½ tsp minced garlic
  • 1 tsp brown sugar
  • 1 tbsp water or chicken stock
  • 1 tsp cornstarch
  • 1 lb flank steak or sirloin steak thinly sliced against the grain (steak slices should be about 1/4 inch thick)

Broccoli

  • 1 tbsp oyster sauce
  • tbsp  low sodium soy sauce
  • 1 tsp sesame oil
  • 2 tbsp chicken stock or water
  • 1/2 tsp cornstarch
  • 4 cups broccoli florets

Garnishes

  • 2 tsp white sesame seeds
  • 2 scallions sliced

Directions:

  1. Preheat oven to 425°F. Lightly coat a large baking sheet with cooking oil spray. If you do not have cooking oil spray, you can also brush it with cooking oil.

  2. Place all of the beef sauce ingredients in a small bowl. Whisk them until the cornstarch is fully dissolved and the sauce is smooth.

  3. Place beef in a large bowl. Pour the sauce over the beef. Toss the beef in the sauce until it is evenly coated. Marinate the beef in the sauce for 10 minutes.

  4. In the same bowl that you used to make the beef sauce, whisk all of the ingredients for the broccoli sauce until the cornstarch is fully dissolved and the sauce is smooth.

  5. Place the broccoli in a large bowl. Pour the sauce over the broccoli. Toss the broccoli in the sauce until it is lightly covered in the sauce.

  6. Transfer the beef and broccoli to a sheet pan and spread them into an even layer.

  7. Place sheet pan in the oven and for 5 minutes. Remove the sheet pan and, using a turner or spatula, lightly toss the beef and broccoli in the sauce and flip them over so they cook evenly on both sides. Place the sheet pan back in the oven. Cook the beef and broccoli for an additional 5-7 minutes or until the beef is cooked through and the broccoli is tender but still crisp. 

  8. Garnish the beef and broccoli with scallions and sesame seeds. Transfer it to a serving dish and pour the remaining sauce from sheet pan over the top.

Notes:

Cooking Tips

I sliced the beef to about 1/4 inch thickness so that it cooks quickly and finishes at the same time as the broccoli. If you prefer thicker cuts of beef, you can cook the beef for a few minutes by itself before adding the broccoli to keep the broccoli from overcooking.

Don't omit the cornstarch. It tenderizes the beef and it thickens the sauce coating the beef and broccoli.

Nutrition Facts
Sheet Pan Beef and Broccoli
Amount Per Serving (0.25 of recipe)
Calories 244 Calories from Fat 88
% Daily Value*
Total Fat 9.8g 15%
Saturated Fat 2.9g 15%
Polyunsaturated Fat 1.8g
Monounsaturated Fat 3.7g
Cholesterol 68.3mg 23%
Sodium 794.5mg 33%
Total Carbohydrates 10.8g 4%
Dietary Fiber 2.7g 11%
Sugars 2.6g
Protein 28.4g 57%
Vitamin A 2%
Vitamin C 132%
Calcium 9%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Sheet Pan Beef and Broccoli
Sheet Pan Beef and Broccoli. This popular Chinese dish cooks on one sheet pan and is ready in less than 30 minutes for an easy meal.

2 comments on “Sheet Pan Beef and Broccoli”

  1. Love Chinese and love everything made under 30 minutes. Keeper it is ! Thank you !

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