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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.
Steak can be intimidating to cook, but this recipe makes it very approachable. A lot easier and healthier than take-out!
Thanks so much for your feedback Emily:) Love to hear that you enjoy this recipe! Happy Saturday! xT
Made this tonight with shrimp instead of beef and served it over soba noodles- amazing! Another delicious flavor-bomb recipe from HBH. Thank you!
Hi Krista,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xx
It was delicious! My beef didn’t get as crispy though, any tips?
Hi John,
Happy Monday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
This was outstanding! I subbed Sriracha for the Korean chili paste but otherwise kept the recipe the same. I will definitely be making this again!
Hi Kristina,
Happy Monday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
I am a huge fan of this recipe! I’ve made it exactly as written and it was perfection. I also used just the sauce recipe last night on noodle bowls with blackened salmon, broccolini and toasted pine nuts. This time around I didn’t have pickled ginger on hand so I subbed 2T rice vinegar + 1/2t ground ginger. It tasted exactly the same!
Hey Abby,
Thanks so much!! I love to hear that this recipe was delish and I appreciate you making it! xT
Great recipe , better than restaurant quality!
Hey Joey,
Thanks so much!! I love to hear that this recipe was delish and I appreciate you making it! xT
I just made this tonight for dinner and had to write a review right away. This is amazing and so easy. The flavors and textures of everything are extraordinary. Crisping the beef under the broiler was a game changer. And, don’t forget the spicy Mayo!! I made my own with Siracha and Mayo. Clean up was a breeze. Don’t wait – try this asap.
Hi Cindi,
Happy Memorial Day weekend!🇺🇸 I love to hear that this recipe turned out well for you, thanks a bunch for making it! xx
I make my grocery lists from your recipes. 😊 As always, this was amazing!!!!! I can’t wait to get some spicy mayo to add next time.
An easy, delicious new staple for our household.
Thank you for sharing on Instagram-it always motivates me to cook!
Hi Erin,
Happy Memorial Day weekend!🇺🇸 I love to hear that this recipe turned out well for you, thanks a bunch for making it! xx
I made this today and I’ll say I wasn’t sure how this would go over when I read the fact it would be “spicy” so I just put in the spice a little at a time and it worked. I’m not a fan of sesame oil so for the sauce I used 1/2 sesame and 1/2 olive oil. I’m also a vinegar oil fan so I added 1T rice vinegar. And I surprised myself that I did get up to 2T of the gochujang sauce. I didn’t like what I used for pickled ginger what I had tasted so salty so I only used 1T of the juice. I’ll have to keep looking for the peoples ginger. (Amazon). But with the little I changed it was really good. I was told to keep this recipe. So we will have this again. Thanks for posting this recipe!
Hey Joyce,
Happy Thursday! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it:) Thanks for sharing what worked well for you! xT
Super yummy! The pickled ginger adds a lot. Can you make this with other cuts of beef?
Hi Diane,
Happy Monday!! I am thrilled to hear that this recipe turned out well for you and I appreciate you making it! Sure, another cut of beef would work well for you! xT
This was SO so so so yummy. I couldn’t get enough of it!!!!!
Hey Leanne,
Fantastic!! I am so glad to hear that this recipe was enjoyed and I appreciate you making it! Have a great weekend! xx
I made so many substitutions and this recipe still turned out great! Used regular onions instead of shallots, skirt steak, powdered ginger instead of pickled, sriracha instead of gochujang. I just didn’t have all the fancy ingredients on hand. Still had great flavor, and the actual cooking steps were so simple!
I will spring for some of the specialty items next time and take it up a level! Will definitely make again.
Hey Madeline,
Amazing!! So glad to hear that this dish was enjoyed and thanks a bunch for making it! Thanks for sharing what worked well for you! xx
Thank you for this recipe! Quick and easy and the meat has so much flavour. Will make it again for sure!
Hi Olya,
Happy Wednesday!! 🌸🌤️ I appreciate you making this recipe and sharing your review, so glad it turned out well for you! xT
Do you marinade the steak prior? If so what goes in your marinade?
Hi Michaela,
Nope, I don’t, you can go ahead and follow the recipe as written:) Please let me know if I can help in any other way! xT
Adding this to our weekly meal list! Do you have a store bought pickled ginger you use or do you make your own?
Love to hear this Kara!! Whole Foods has a pickled ginger that I like:) Please let me know if you have any other questions! xT
Are we using the pickles sushi ginger from Whole Foods? Can you please send a pic or name the brand you use. Thank you
Hi Reem,
It’s not going to be from sushi, you should be able to find a jar of pickled ginger in the aisle with pickles, peppers, olives, etc. The Ginger People is a great brand! Please let me know if you have any other questions! xx