Sheet Pan Beef and Broccoli
This Chinese classic can be made on one sheet pan in the oven in under 30 minutes.
Ingredients
Beef
- 2 tbsp oyster sauce
- 1 ½ tbsp low sodium soy sauce
- 1/2 tbsp sesame oil
- 1 ½ tsp minced garlic
- 1 tsp brown sugar
- 1 tbsp water or chicken stock
- 1 tsp cornstarch
- 1 lb flank steak or sirloin steak, thinly sliced against the grain (steak slices should be about 1/4 inch thick)
Broccoli
- 1 tbsp oyster sauce
- 1 tbsp low sodium soy sauce
- 1 tsp sesame oil
- 2 tbsp chicken stock or water
- 1/2 tsp cornstarch
- 4 cups broccoli florets
Garnishes
- 2 tsp white sesame seeds
- 2 scallions, sliced
Instructions
- Preheat oven to 425°F. Lightly coat a large baking sheet with cooking oil spray. If you do not have cooking oil spray, you can also brush it with cooking oil.
- Place all of the beef sauce ingredients in a small bowl. Whisk them until the cornstarch is fully dissolved and the sauce is smooth.
- Place beef in a large bowl. Pour the sauce over the beef. Toss the beef in the sauce until it is evenly coated. Marinate the beef in the sauce for 10 minutes.
- In the same bowl that you used to make the beef sauce, whisk all of the ingredients for the broccoli sauce until the cornstarch is fully dissolved and the sauce is smooth.
- Place the broccoli in a large bowl. Pour the sauce over the broccoli. Toss the broccoli in the sauce until it is lightly covered in the sauce.
- Transfer the beef and broccoli to a sheet pan and spread them into an even layer.
- Place sheet pan in the oven and for 5 minutes. Remove the sheet pan and, using a turner or spatula, lightly toss the beef and broccoli in the sauce and flip them over so they cook evenly on both sides. Place the sheet pan back in the oven. Cook the beef and broccoli for an additional 5-7 minutes or until the beef is cooked through and the broccoli is tender but still crisp.
- Garnish the beef and broccoli with scallions and sesame seeds. Transfer it to a serving dish and pour the remaining sauce from sheet pan over the top.
Notes
- I sliced the beef to about 1/4 inch thickness so that it cooks quickly and finishes at the same time as the broccoli. If you prefer thicker cuts of beef, you can cook the beef for a few minutes by itself before adding the broccoli to keep the broccoli from overcooking.
- Don't omit the cornstarch. It tenderizes the beef and it thickens the sauce coating the beef and broccoli.
- To reduce carb count further, you can substitute oyster sauce with more soy sauce.
Serving: 0.25of recipe, Calories: 244kcal, Carbohydrates: 10.8g, Protein: 28.4g, Fat: 9.8g, Saturated Fat: 2.9g, Sodium: 794.5mg, Fiber: 2.7g, Sugar: 2.6g, NET CARBS: 8
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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