Sheet Pan Korean-Style Beef Bulgogi with Sesame Broccoli
Marinated beef strips roasted alongside broccoli florets, tossed in a savory-sweet Korean bulgogi sauce and topped with sesame seeds. This korean-inspired beef ready in about 35 minutes pairs thinly sliced flank steak, broccoli florets, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb thinly sliced flank steak
- 4 cups broccoli florets
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 3 cloves minced garlic cloves
- 1 tsp grated ginger
- 1/4 tsp red pepper flakes
- 1 tbsp toasted sesame seeds
- 2 sliced green onions
- 1/2 tsp black pepper
Instructions
- Step 1: In a medium bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 3 minced garlic cloves, 1 tsp grated ginger, 1/4 tsp red pepper flakes, and 1/2 tsp black pepper to create the bulgogi marinade.
- Step 2: Add 1 lb thinly sliced flank steak to the marinade, tossing to coat well. Let marinate at room temperature for 15 minutes.
- Step 3: Preheat oven to 425°F. Spread 4 cups broccoli florets on a large rimmed baking sheet and drizzle with 1 tbsp sesame oil, tossing to coat.
- Step 4: Arrange marinated beef strips in a single layer on the same baking sheet alongside broccoli. Roast for 12-15 minutes, flipping broccoli halfway, until beef is cooked through and broccoli is tender-crisp.
- Step 5: Remove from oven, sprinkle 1 tbsp toasted sesame seeds and 2 sliced green onions over the top. Serve immediately with steamed rice if desired.
Frequently asked questions
How long does Sheet Pan Korean-Style Beef Bulgogi with Sesame Broccoli take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Korean-Style Beef Bulgogi with Sesame Broccoli?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced flank steak from drying out.
Can I substitute ingredients in Sheet Pan Korean-Style Beef Bulgogi with Sesame Broccoli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Korean-Style Beef Bulgogi with Sesame Broccoli for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Korean-Style Beef Bulgogi with Sesame Broccoli?
Korean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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