Sheet Pan Beef & Broccoli for Two

Thursday 30 July 2020

I think of all the Chinese Dishes we used to get at the Chinese Food Restaurant back home, Beef and Broccoli was my absolute favourite dish. Whether as a takeaway, part of a combo meal or at the local all you can eat buffet, even more than sweet and sour chicken, Beef and Broccoli was the one I had to have every time. It was my mother's favourite as well.

I have often made it for us from scratch on top of the stove. You can find my recipe for that here and it is also in my cookbook.

The other day I spied a sheet pan version on The College Housewife.  I was instantly intrigued!  Beef and Broccoli on a baking sheet with no frying involved?

No spatters to clean off the stove top, and no dishes to wash except for the eating ones?  Count me in!  I needed to try this!

I just happened to have flank steak in the freezer as well.  Usually I like to do my teriyaki steak with flank steak.  (We always called that Amanda's steak because she loved it so much when she was growing up.) (If you click on her name it will take you to that recipe.)

In all truth we do not eat red meat very often. It is a rare treat in this house.

I cannot resist Beef and Broccoli however and so I knew I had to make this version, and I knew I had to downsize it to feed two.

With there only being two of us in the house and Todd and I not wanting to eat the same thing for days on  end, plus our shrinking appetites, it only made sense to adapt the recipe to only feed two people, and even then we had leftovers which Todd enjoyed the next day for his lunch.

The sauce also acts as a marinade, which helps to tenderise the meat and penetrate it with its lush flavours.

I was a bit worried that the broccoli would overcook in the oven, but all my fears were for naught. It cooked perfectly.  Broccoli is not one of Todd's favourite vegetables, so I really have to cook it perfectly.  (Too many cooked to death school dinners.)

This was beautiful.  The meat was perfectly cooked and so was the broccoli.  It went very well with some steamed rice for a beautiful dinner.

Sheet Pan Beef & Broccoli for Two

Sheet Pan Beef & Broccoli for Two
Yield: 2
Author: Marie Rayner
prep time: 10 Mcook time: 20 Mtotal time: 30 M
An easy Asian dish with crispy tender broccoli and deliciously tender strips of beef. Just as good or better than a takeaway. No frying involved either so its probably healthier!


For the marinade and sauce:
  • 1 1/4 tsp cornflour (cornstarch)
  • 60ml soy sauce (1/4 cup)
  • 30ml beef broth (2 TBS)
  • 1 TBS liquid honey
  • 1 tsp toasted sesame oil
  • 1/2 tsp garlic powder
You will also need:
  • 3/4 pound of flank steak, sliced into thin strips
  • 1 medium head of broccoli, broken into florets
  • olive oil to drizzle
  • fine sea salt and ground black pepper to taste
  • 1 spring onion, thinly sliced on the diagonal
  • Sesame seeds to sprinkle (about 1/2 tsp)


  1. Whisk together all of the marinade ingredients until smooth. Put the slices of steak into a bowl and pour 1/3 of the marinade over top, turning them to coat well.  Reserve the remainder of the marinade.  Leave the steak to marinate  for between 20 minutes to one hour. (Obviously more flavour will permeate the steak if you leave it for the longer time.)
  2. Preheat the ovn to 200*C/400*F/ gas mark 6. Line a baking tray with a sheet of foil and lightly spritz the foil with non-stick cooking spray.
  3. Scatter the broccoli over the baking tray. Drizzle wih a tiny bit of olive oil and season lightly with salt and pepper. Add the marinated steak, scattering it around the broccoli on the tray.
  4. Bake in the preheated oven for 15 to 20 minutes until the steak is cooked through and the broccoli is crispy tender.
  5. Put the remaining marinade in a small glass measure.  Heat in the microwave on high for about a minute, stirring every 30 seconds, until it bubbles and thickens. If it appears too thick you can add a bit of boiling water to thin it or a splash of white wine.
  6. Pour the sauce over the beef and broccoli on the baking sheet and scatter with the spring onions and sesame seeds. Serve immediately.
  7. We enjoy this with steamed white rice.
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Created using The Recipes Generator

Brown food does not photograph very well, but this looks okay I think.  If you are wanting to try something new, and not wanting a whole wackadoodle of a bunch of food, do try this out!  It works well for two as a main course, and would work for more as a course of more than one options. Enjoy!


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