Ingredients
Marinade and Sauce
- 1/2 cup low-sodium soy sauce
- 4 to 5 cloves garlic, finely minced or pressed
- 2 to 3 tablespoons honey
- 2 tablespoons brown sugar, packed (reduce for less sweetness)
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 to 3 teaspoons ground ginger
- 1 teaspoon kosher salt (optional and to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- Pinch cayenne pepper or red pepper flakes (optional and to taste)
Main Ingredients
- 1 to 1.25 pounds flank steak, sliced against the grain into bite-sized pieces
- 4 to 6 cups fresh broccoli florets
Thickening and Garnish
- 1 tablespoon cornstarch (optional)
- 1 tablespoon cold water (optional)
- 2 to 3 green onions, sliced into 1-inch segments on bias (optional for garnish)
- 1 tablespoon sesame seeds (optional for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F and line a sheet pan with aluminum foil for easy cleanup. Set aside while preparing ingredients.
- Make the Marinade: In a large bowl, whisk together low-sodium soy sauce, minced garlic, honey, brown sugar, sesame oil, rice vinegar, ground ginger, kosher salt (if using), freshly ground black pepper, and optional cayenne or red pepper flakes to create a flavorful marinade.
- Marinate the Steak: Add the bite-sized flank steak pieces to the marinade, stirring to coat thoroughly. Let the steak marinate for 10 to 15 minutes. For deeper flavor, marinate up to 1 hour if time allows.
- Arrange Steak on Sheet Pan: Using tongs or a slotted spoon, transfer the marinated steak pieces to the prepared sheet pan in a single layer with space between pieces for even cooking. Set aside.
- Prepare Broccoli: Dunk the broccoli florets briefly into the remaining marinade to lightly coat them, then transfer to the sheet pan. Scatter the broccoli florets in between the steak pieces to minimize overlap and ensure even roasting. Reserve any remaining marinade.
- Bake: Place the sheet pan in the oven and bake for 10 to 12 minutes, or until the steak is cooked through and the broccoli is tender when pierced with a fork. Rotate the pan halfway through baking for even cooking. For medium-rare steak, check at about 8 minutes.
- Make the Sauce (Optional): While baking, pour the reserved marinade into a small saucepan and bring to a boil over medium-high heat.
- Thicken the Sauce: In a small bowl, combine cornstarch and cold water to form a slurry. Gradually whisk the slurry into the boiling sauce, whisking almost constantly for about 30 seconds until the sauce thickens. If needed, add 1/4 to 1/2 cup water to adjust consistency, whisking until smooth.
- Finish and Serve: Remove the beef and broccoli from the oven and drizzle the thickened sauce evenly over the top to taste.
- Garnish and Enjoy: Sprinkle with sliced green onions and sesame seeds if desired, and serve immediately for a fresh, flavorful meal.
Notes
- Marinating for longer than 15 minutes (up to 1 hour) will deepen the steak’s flavor.
- Adjust the sweetness by reducing the brown sugar and honey if you prefer a less sweet sauce.
- If you want less heat, omit cayenne or red pepper flakes.
- The cornstarch slurry and sauce thickening step is optional but adds a nice glaze to the dish.
- Using aluminum foil on the sheet pan makes cleanup much easier.
- Slice the flank steak against the grain for the most tender texture.
- Broccoli can be substituted or combined with other quick-cooking vegetables if desired.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-American Fusion
