Description

A quick and easy sheet pan dinner that delivers takeout-style flavor in just 20 minutes. Crispy ground beef, charred broccoli, and a sticky garlic-ginger sauce come together for a satisfying weeknight meal.

Ingredients

Scale

1 pound ground beef (80/20 is ideal)
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
¼ teaspoon black pepper
4 cups broccoli florets (about 1 large head)
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon red pepper flakes (optional)
¼ cup soy sauce (or tamari)
2 tablespoons honey (or brown sugar)
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons water
2 cups cooked white or brown rice
1 tablespoon sesame seeds (for garnish)
2 green onions, sliced (for garnish)
Sriracha or chili crisp (optional)

Instructions

Preheat your oven to 450°F (232°C). Line a sheet pan with parchment paper.
In a medium bowl, toss broccoli florets with olive oil, salt, and red pepper flakes (if using). Spread on one half of the prepared sheet pan in a single layer.
In a separate bowl, combine ground beef with 1 tablespoon soy sauce, 1 teaspoon sesame oil, minced garlic, grated ginger, and black pepper. Mix gently with your hands. Spread the beef mixture on the other half of the sheet pan in an even layer, about ½-inch thick.
Roast for 10 minutes. Remove from oven, break the beef into crumbles with a spatula, and flip the broccoli florets. Return to the oven for another 5-7 minutes, until beef is browned and cooked through and broccoli is tender with charred edges.
While the beef and broccoli roast, make the sauce: In a small saucepan, combine ¼ cup soy sauce, honey, rice vinegar, 1 teaspoon sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat. In a small bowl, whisk together cornstarch and water until smooth. Pour the slurry into the simmering sauce, whisking constantly. Cook for about 1 minute until thickened and glossy. Remove from heat.
Once the beef and broccoli are done, transfer them to a large bowl. Pour the sauce over the top and toss to coat. Serve immediately over cooked rice, garnished with sesame seeds, sliced green onions, and sriracha if desired.

Notes

For extra crispy beef edges, after breaking into crumbles, spread back out and broil for 1-2 minutes. Double the sauce if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a hot skillet with a splash of water or soy sauce.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl (with rice)
Calories: 520
Sugar: 12
Sodium: 900
Fat: 22
Saturated Fat: 7
Carbohydrates: 45
Fiber: 6
Protein: 35

Keywords: ground beef and broccoli, sheet pan dinner, quick weeknight meal, 20-minute recipe, beef and broccoli bowls, easy dinner, healthy dinner