Sheet Pan Beef and Broccoli

This was delicious!! I love the sauce–just perfect with beef and broccoli and so easy to whip up while everything bakes. I had a long afternoon yesterday and was beyond hungry when I came home so I was so glad this didn’t require much time in the oven….and it was just what I needed!


This Chinese beef and broccoli recipe is EASY, HEALTHIER than going out because it's baked, and FASTER than calling for takeout!!


YIELD : 4
PREP TIME : 5 MINUTES
COOK TIME : 10 MINUTES
TOTAL TIME : 15 MINUTES


INGREDIENTS

  •  1/2 cup low-sodium soy sauce
  •  4 to 5 cloves garlic, finely minced or pressed
  •  2 to 3 tablespoons honey
  •  2 tablespoons brown sugar, packed
  •  2 tablespoons sesame oil
  •  2 tablespoons rice vinegar
  •  2 to 3 teaspoons ground ginger
  •  1 teaspoon kosher salt, optional and to taste (soy sauce already has salt)
  •  1 teaspoon freshly ground black pepper, or to taste
  •  pinch cayenne pepper or red pepper flakes, optional and to taste
  •  1 to 1.25 pounds flank steak, sliced against the grain in bite size pieces
  •  about 4 to 6 cups broccoli florets
  •  1 tablespoon cornstarch, optional (see step 7.)
  •  1 tablespoon cold water, optional (see step 7.)
  •  2 to 3 green onions sliced in 1-inch segments on the bias, optional for garnishing
  •  1 tablespoon sesame seeds, optional for garnishing



Get the Instructions ===>> averiecooks.com

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