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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!
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.
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
Servings: 6
Calories Per Serving: 372 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
- 3 Persian cucumbers, sliced
- 1/4 cup chopped green onions
- chili flakes
- salt
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.
This was so so so good! The sauce was perfectly sweet & spicy. I used tenderloin and the beef was delicious.
Hey Natasha,
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for making it! xx
You also say to toss the meat with pepper, but the amount/ingredient “pepper” is not listed so it’s not clear what should be used here.
The ingredient list calls for “black pepper”. The amount is not listed because it’s to your taste:) Use as much or as little as you like! Thanks Sarah!
Hi there – what is “sliced thin” – 1/8”? 1/4”? 1/2”? Also you forgot to include rice in the ingredients.
Hi Sarah,
I didn’t measure the size of the slices, just slice as thin as you like:) The rice is not part of the recipe, just how I like to serve mine but totally optional! I hope you love this recipe! xx
Well you include rice in the photos and I’ve never seen a recipe that didn’t include a main part of the dish like that in the ingredients such as “white rice, to serve.” if this is meant to be served with rice, and people go to the grocery store and just pick up the things on the ingredient list, it’s not correct. Step 6 literally says to serve with rice. You also do not include the amount of sesame oil needed for the cucumber salad in the ingredient list, only in the directions. Once again, if someone is shopping or looking in their pantry based on the ingredient list they could end up without the amount needed. Just some feedback as your recipes are usually riddled with mistakes and even as a seasoned cook I find them very difficult to follow when you have to cross reference everything and constantly find missing ingredients or instructions.
I think there is to much ginger but otherwise the flavors are good.
Hi Diana,
Thanks for trying this recipe and sharing your feedback, sorry about the ginger! Feel free to reduce to your liking:) xT
Loved this so much! I have extra sauce. How long will that last in the fridge?
Hey Laura,
Happy Monday!! 🍋🫐 I truly appreciate you making this recipe and your comment, love to hear that it was a hit! I would say the sauce is good for about 1 week in the fridge! xT
Another winner. Another amazing sauce. How do you do it? Will make again for sure (or my family will revolt.)
Hey!
Fantastic!! 🌴🍌 I really appreciate you making this recipe and sharing your feedback, so glad it turned out well for you! xT
Happy Wednesday, Tieghan! We love in a small rural town with NO good Asian restaurants. I made this for lunch today and the hubby has already asked to have it again tomorrow. The flavors are amazing in this dish! Thank you for creating this
Hey Marie,
Fantastic!! 🌴🍌 I really appreciate you making this recipe and sharing your feedback, so glad it turned out well for you! xT
Wow! This might be my fave recipe from this site so far. A surprising and satisfying blend of flavors, and it comes together quickly. To enable crispiness, when I removed the broccoli I also poured out some of the excess liquid in the pan. Can’t wait to make this for friends and family!
Hey there,
Happy Wednesday!! Thanks a bunch for testing this recipe and your comment, so glad to hear it was a hit! xx
This is now on regular rotation! Evenings are hectic with a little baby so getting to have this delicious of a meal that’s minimal clean up is great.
Hey Abby,
Wonderful!!😃 I appreciate you making this dish and sharing your comment, so glad it was a winner! xx
Easy cleanup, SO good. Cut the recipe in half (ended up with .4 lbs of meat) and it’s the perfect amount for 2 great dinners
Hey Caroline,
Fantastic!! Thanks so much for trying this recipe, so glad to hear that it was delish! xT
Made this tonight! Definitely adding it to our rotation. Really tasty 🙂 You really can’t go wrong with any Half baked harvest recipes. So grateful these exist!!
Thanks so much for your kind message Cassidy!! Love to hear that this recipe turned out well for you:) xT
Absolute perfection and truly better than takeout!
Hey Kayla,
Wonderful!!😃 I appreciate you making this dish and sharing your comment, so glad it was a winner! xx
This was soooooooooo good! Made it just as stated. Only made half the recipe for two of us. Husband wished there had been more. Next time, I would add more broccoli and a little less meat.
Hey Lori,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! xx
Two questions: 1. After we pore 2/3 of the sauce over the meat, what do we do with the other 1/3 of the sauce? There doesn’t seem to be an instructions for it. 2. The meat simply will not become crispy. The sauce on the pan and the ingredients just start to smoke heavily and become a little caramalized, but the meat itself never actually becomes “crispy”. In fact, it’s just soggy (but delicious). What could be wrong?
Hi Angela,
Thanks for giving this recipe a try!! In step 6, you can add the extra sauce for serving. Is it possible your sheet pan was overcrowded? The broiling step should really help to crisp the meat:) Please let me know if I can help in any other way! xx
Perfect like all your recipes! I didn’t have pickled ginger so I used thin sliced fresh and some grated ginger mixed with the meat and sauce it was amazing!
This recipe is absolute perfection. Tastes like a much fresher (and less oily) version of takeout beef and broccoli. I separated the beef onto its own pan for cooking, which made it easier to prevent overcooking.
Hey Rebecca,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! xx
Hey Krista,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! xx