Sheet Pan Beef And Broccoli
Servings 4 servings
Ingredients
Beef and Broccoli
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 4 cups broccoli florets, dried thoroughly
- 2 tablespoons sesame oil, divided
- Salt and pepper to taste
- Sesame seeds and sliced green onions for serving
- Cooked white rice for serving
Sauce
- 1/3 cup low-sodium soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 450°F (230°C). Line a large rimmed sheet pan with foil and spray with cooking spray.
- In a small bowl, whisk together all sauce ingredients (soy sauce, oyster sauce, brown sugar, cornstarch, ginger, garlic, sesame oil, and red pepper flakes). Set aside.
- Toss broccoli florets with 1 tablespoon sesame oil and a pinch of salt. Spread in a single layer on the prepared sheet pan.
- Roast broccoli for 10-12 minutes until edges are crispy and beginning to char.
- While broccoli roasts, toss sliced flank steak with 1 tablespoon sesame oil and season lightly with pepper. Pour half the sauce over the beef and toss to coat.
- Push broccoli to the sides of the pan. Add the beef in a single layer in the center of the pan.
- Drizzle the remaining sauce over the broccoli and beef.
- Return to oven and roast for 6-8 minutes until beef is cooked through and caramelized at the edges.
- Sprinkle with sesame seeds and sliced green onions. Serve immediately over white rice.