Sheet Pan Honey Garlic Beef and Broccoli

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

Slice the flank steak against the grain into thin strips, about 1/4-inch thick. If desired, cut larger broccoli florets into smaller, bite-sized pieces.

In a medium bowl, whisk together the soy sauce, honey, minced garlic, grated fresh ginger, sesame oil, cornstarch, and red pepper flakes (if using) to create the honey-garlic glaze.

Add the sliced beef to the bowl with half of the glaze, tossing to coat thoroughly. Let it marinate for at least 10 minutes while you prepare the broccoli.

In a separate bowl, toss the broccoli florets with olive oil, salt, and pepper to taste.

Spread the marinated beef in a single layer on one half of the prepared sheet pan. Arrange the seasoned broccoli florets on the other half of the sheet pan.

Roast for 10-12 minutes. Then, remove the sheet pan from the oven, toss the broccoli, and stir the beef. Pour the remaining honey-garlic glaze over both the beef and broccoli, ensuring everything is coated.

Return the sheet pan to the oven and continue roasting for another 5-8 minutes, or until the beef is cooked through and the broccoli is crisp-tender with slightly charred edges. The sauce should have thickened and caramelized slightly.

Serve immediately, perhaps over rice or quinoa, if desired.