This garlic ginger beef and broccoli sheet pan is a quick, one-pan Asian-inspired dinner with tender sliced steak, broccoli florets, and red onion tossed in a savory soy-ginger sauce. It delivers takeout flavor in 30 minutes without the delivery wait.
Delivery in as fast as one hour.*
Prices vary by store
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Preheat your oven to 400°F (200°C).
On a cutting board, toss the steak strips with potato starch until lightly coated.
Spread the steak strips, broccoli florets, and red onion wedges on a large sheet pan.
Drizzle with oil, add 1 tablespoon of ginger paste, and season with salt and pepper. Toss everything together on the pan until well combined.
Roast for 15 minutes.
While the beef and vegetables are roasting, prepare the sauce. In a small bowl or measuring cup, whisk together the soy sauce, sesame oil, sriracha, minced garlic, remaining 1 tablespoon of ginger paste, and honey.
After 15 minutes, remove the pan from the oven. Pour the sauce evenly over the beef and vegetables and toss to coat.
Set the oven to broil. Return the pan to the oven and broil for 2-3 minutes, or until the sauce is sticky and caramelized and the beef is crispy. Keep a close eye on it to prevent burning.
Remove from the oven, garnish with sesame seeds and sliced green onions, and serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 10 minutes to preserve texture, or warm on the stovetop over medium heat.
sheet pan or large baking sheet · meat thermometer (optional but helpful)
Yes. Flank steak, skirt steak, or sirloin work well. Slice against the grain and keep pieces thin for tender results. Avoid tougher cuts like chuck.
Cook until beef is no longer pink inside, about 8–12 minutes depending on thickness. Use a meat thermometer for medium-rare (130–135°F).
Prep and slice the beef, broccoli, and onion the day before. Make the sauce ahead too. Combine and bake within 30 minutes of serving for best texture.
Use tamari or coconut aminos instead of soy sauce to make it gluten-free. Potato starch is naturally gluten-free.
Serve over steamed rice, cauliflower rice, or noodles. It's also excellent on its own as a low-carb meal.
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