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This simple Sheet Pan Spicy Ginger Sesame Beef and Broccoli is about to become your new go-to meal. Easy homemade, stir fry style steak in a yummy ginger sauce. Serve with broccoli that’s cooked up right alongside the steak plus a fresh cucumber salad. The easiest sheet pan dinner. Add a side of rice and your favorite spicy sauce, and you’ve got all you need! Great any night of the week!
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With longer days and nicer weather, and hopefully more time outside, simple meals are what we need. That’s really just life in general, but everyone can appreciate a nice quick and easy sheet pan dinner.
It might just be my new favorite way to do a quick, weeknight steak stir fry.
Ingredients
- Flank steak or tenderloin
- Black pepper
- Four or gluten-free flour
- Sesame or olive oil
- Pickled ginger
- Shallots
- Broccoli florets
- Tamari or soy sauce
- Maple syrup or honey
- Gochujang
- Garlic
- Ginger juice
- Toasted sesame oil
- Sesame seeds
- Spicy mayo
Spicy Cucumber Salad
- Persian cucumbers
- Chopped green onions
- Chili flakes
- Salt
Kitchen Supplies
- baking sheet
- parchment paper
- medium mixing bowl
- serving bowls
When I set out to create this recipe, I really wanted to do my best to recreate something we’d order in a restaurant, yet made at home and ideally better. Plus, my family has been enjoying recipes with steak more lately, so I’m having fun playing around with new ideas!
This recipe is honestly very easy, steak with broccoli and ginger in a great sauce.
Simply add coconut rice, creamy spicy mayo, and a fresh cucumber salad. We think it’s just delish!
here are the details
Because we’re cooking steak, this cooks even quicker than our usual sheet pan dinners. Toss the steak with flour or arrowroot powder if you’re gluten-free. Then, black pepper and a drizzle of oil. Then add the ginger.
On the other side of the pan, toss the broccoli with olive oil, salt, and pepper. Arrange everything in one layer. Make sure to not overcrowd the pan. The idea is that when you transfer the pan to the oven, you’ll cook the steak at a higher temperature and get it crispy.
While everything is cooking, mix the sauce. Tamari, maple syrup or honey, chili paste (I love to use Gochujang). Then add garlic, some of that ginger juice from the pickled ginger jar, and a light drizzle of toasted sesame oil.
Grab the sheet pan from the oven, if the broccoli is cooked, pull it off the pan. Then, add the sauce. Switch the oven over to broil and broil the steak until it’s caramelized (watch carefully).
Then toss up the cucumber salad. Just some Persian cucumbers, green onions, and chili flakes. So simple, but so fresh.
Serve the steak, and vegetables over top of the rice.
Finish this all up with fresh green onions, and if you’d like, a spicy, creamy mayo sauce! It’s our absolute favorite.
If you took the broccoli off the pan, add it back now. Toss both the steak and the broccoli with the sauce. Now get that rice that you hopefully already cooked up. Serve the steak, broccoli, and salad over top of the rice.
Finish this all up with fresh green onions, and if you’d like, a spicy, creamy mayo sauce! It’s our absolute favorite.
Looking for other busy weeknight-night recipes? Try these!
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes
One Skillet Cheesy Green Chile Chicken
Lastly, if you make this Sheet Pan Spicy Ginger Sesame Beef and Broccoli, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Spicy Ginger Sesame Beef and Broccoli
Ingredients
- 1 pound flank steak or tenderloin, sliced thin
- black pepper
- 1 tablespoon flour or gluten-free flour
- 2 tablespoons sesame or olive oil
- 1/3 cup pickled ginger, patted dry
- 2 shallots sliced
- 3 cups broccoli florets
- 1/2 cup tamari or soy sauce
- 3 tablespoons maple syrup or honey
- 2-3 tablespoons Gochujang , (Korean chili paste)
- 4 cloves garlic, chopped
- 2 tablespoons ginger juice , (from pickled ginger jar)
- 1 tablespoon toasted sesame oil
- 2 tablespoons sesame seeds
- spicy mayo, for serving
Spicy Cucumber Salad
Instructions
- 1. Preheat the oven to 475° F. Line a baking sheet with parchment paper or rub with oil.2. On the sheet pan, toss together the steak, shallots, pepper, and flour. Add 1 tablespoon oil, tossing to coat. Toss with the pickled ginger. Arrange the steak to one side of the baking sheet. Add the broccoli to the other side. Toss with oil, salt, and pepper. Bake 10 minutes. 3. Meanwhile, make the sauce. In a bowl, whisk together the tamari, maple syrup, Gochujang, ginger juice, garlic, and sesame oil. Add the sesame seeds.4. Remove the broccoli from the sheet pan. Then pour 2/3 of the sauce over the steak, toss it up in the sauce. Switch the oven to broil. Broil 2-5 minutes, until the meat is crisping. Watch closely. 5. In a bowl, toss together the cucumbers with the green onions, chili flakes, and salt. Ad 1-2 teaspoons toasted sesame oil. 6. Serve the steak, broccoli, and cucumber salad with extra sauce and green onions over steamed rice. Drizzle with spicy mayo.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
The sauce was so salty it made the dish inedible. I only used 1/3 cup of soy sauce and reduced the amount of gokujang. After I initially tasted it I added more honey and even sugar to try to regulate the flavor, but it was offensively salty. Maybe I made a mistake? Not sure what I could have done wrong
Hi Michael,
Thanks for trying this recipe and sharing your feedback, so sorry it was so salty. Next time, I would use low sodium soy sauce. I hope this helps!
This was restaurant quality yumminess! The pickled ginger was next level!
Hi Barbara,
Thanks so much! Love to hear this recipe turned out well for you, I appreciate you giving it a try! xx
Delicious and so easy!
The only adjustment, I would skip the pickled ginger and juice…. I’d also decrease the gochochuang paste. It was a tad spicy for my family.
Hey Juli,
Awesome! I am so glad to hear this recipe was enjoyed, I appreciate you making it! xx
What’s in the spicy mayo? Or what brand do you buy?
Hey Elizabeth,
You can find my recipe for spicy mayo here:
https://www.halfbakedharvest.com/essentials/#dressings_sauces
Please let me know if you have any other questions! xT
what if i don’t have pickled ginger is there a sub?
Hi Carrie,
You could use fresh ginger, I would just reduce the amount you are using. Please let me know if you have any other questions! xT
I really wanted to like this. It was good but not great!I found the ginger hard to measure. I used pickled ginger like you eat with sushi? I hope that was the right kind. Maybe I used too much? I packed it loosely and then dried it off. I also gave it a rough chop as the pieces were huge but then you couldn’t avoid eating them. I wonder if this was a mistake too.?
I used 2 cookie sheets so I would not over crowd the beef but it didn’t crisp up. It wasn’t saggy just not crispy. In the end the ginger was a little over powering for us!
I would not make it again! Sorry!
Hi Carla,
I appreciate you trying this dish and sharing your feedback. So sorry to hear it was not enjoyed. Yes, the pickled ginger was correct. If you aren’t fans of ginger then I can definitely see how you would not enjoy the flavors here. xx
Do you make spicy mayo?
Hi Maryann,
You can make it homemade or just use store bought, either one is great:) Please let me know if you give this recipe a try! xT
Only had fresh ginger, so I did a quick pickle, maybe 20 minutes, of rice vinegar heated with some sugar and salt. The way the spice from the sauce clung to those pieces of ginger was absolutely incredible. My kiddos helped make the sauce, loved it, and already asked to have it again. I’m sure regular onions would work fine in a pinch, but the shallots are definitely the better choice.
Hey Jesse,
Awesome! So glad to hear that this recipe turned out well for you, thanks a bunch for trying it out! xT
This recipe was a huge hit in our house. Fantastic flavors. The only change I made was I added a little rice vinegar to the cucumbers for acidity. I think it really compliments the flavor profile.
Hey Kim,
Happy Friday! Thanks a lot for making this recipe and your comment, so glad it turned out well! xT
I LOVE this recipe! Followed everything as directed and it came out to perfection! LOVE all your stuff – you have found your calling and are amazing. Thank you! PS – also live in CO and I love what you say about our gorgeous state!
Thank you so much, Laura:) Love to hear that this recipe was enjoyed, I appreciate you making it! xT
Can you tell me where to find the spicy mayo recipe you reference?
Hey Sharon,
You bet, you can find that recipe here:
https://www.halfbakedharvest.com/essentials/
Please let me know if you have any other questions! xT
An all time favorite.
We cook the broccoli separate from the beef.
Hey Michelle,
Happy Sunday! Thanks so much for making this recipe so often, love to hear that it is always enjoyed! xT
Stupid ? Are you putting the pickled ginger in the oven with the steak and baking the ginger too? I was confused when reading it. Been excited to try this!
Hey Jeanette,
Not stupid at all:) Yes, you are going to add the pickled ginger to the sheet pan with the steak. I hope you love this recipe! xT
This is probably the 5th or 6th recipe I have tried from you Tieghan and all of them have been 5 stars! Everything is so delicious and yummy, this is my go-to website for new ideas for meals! Thank you!!!
Thanks so much for trying so many recipes, Mary! So glad to hear that you have been enjoying them:) Have the best weekend! xT
Oh yeah, this was a hit in my house. Everyone thought the flavors were awesome and immediately asked for it to make the dinner rotation. Super good!
Hi Meaghan,
Happy Friday!! I appreciate you making this recipe and your comment, I love to hear that it turned out nicely for you! Xx