Not only is this dish quick and easy, but this sheet pan spin on a Chinese takeout favorite is also a crowd-pleaser. The marinade is so flavorful that the beef needs to spend only a few minutes soaking it up. Use quick-cooking, boil-in-bag brown rice or ready-to-heat brown rice pouches to keep the rest of dinner as simple as the entree.
6 Tbsp. low-sodium soy sauce
1 Tbsp. rice wine vinegar
1 Tbsp. sesame oil
1 Tbsp. brown sugar
1 Tbsp. minced garlic
1 Tbsp. minced ginger root or ginger paste
1 lb. flank steak
1 (12-oz.) bag fresh broccoli florets
2 tsp. cornstarch
3 cups hot cooked brown rice
- Preheat oven to 425 degrees.
- Cut steak, going against the grain, into ¼-inch-thick slices. Cut slices into 2-inch pieces.
- Combine soy sauce, vinegar, oil, brown sugar, garlic, and ginger in a bowl; whisk to combine. Reserve 2 Tbsp. of mixture in a separate bowl. Add steak pieces to soy sauce mixture, stirring to make sure all pieces are covered. Let steak marinate 15 minutes.
- Place broccoli in a separate bowl or shallow dish. Drizzle with reserved 2 Tbsp. of soy sauce mixture; toss to combine.
- Place a large, rimmed sheet pan lined with foil in oven until hot. Drain steak pieces, discarding marinade. Remove hot sheet pan from oven; lightly coat foil-lined pan with cooking spray. Then spread steak and broccoli evenly across hot sheet pan. Bake 10 minutes or until desired degree of doneness.
- Pour juices from sheet pan into a small skillet over medium-high heat. Add cornstarch, whisking to combine. Cook 1 to 2 minutes, stirring frequently, or until thickened. Pour over steak and broccoli. Serve over hot, cooked brown rice.
NUTRITION FACTS : Calories 403 ; Total Fat 10g (Saturated Fat 2.5g) ; Cholesterol 69mg ; Sodium 726mg ; Total Carbs 45g (Dietary Fiber 5g, Total Sugars 4g, Added Sugars 3g) ; Protein 33g
CAROLYN WILLIAMS, PHD, RD