Sheet Pan Takeout Style Beef and Broccoli

Ingredients

• 1 1/2 pounds flank steak, thinly sliced against the grain
• 4 cups broccoli florets
• 2 tablespoons vegetable oil
• 1/3 cup soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons oyster sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• 0 cooked white rice, for serving

Method

1. 1

   Preheat the oven to 425°F and line a 9x13-inch rimmed sheet pan with foil or parchment.

2. 2

   In a small bowl, whisk together the soy sauce, brown sugar, oyster sauce, sesame oil, rice vinegar, garlic, and ginger.

3. 3

   In a separate small bowl, stir the cornstarch and water together until smooth, then whisk into the soy sauce mixture.

4. 4

   Place the sliced steak and broccoli florets on the sheet pan, drizzle with vegetable oil, and toss to coat.

5. 5

   Pour half the sauce over the beef and broccoli and toss again to coat evenly, spreading everything into a single layer.

6. 6

   Roast on the middle rack for 12 minutes, then remove and toss the beef and broccoli to redistribute.

   12:00 · Initial Roast
7. 7

   Return the pan to the oven and switch to broil, then broil until the beef is browned at the edges and the broccoli is charred in spots, 3 to 5 minutes.

   3:00 · Broil
8. 8

   Meanwhile, pour the remaining sauce into a small saucepan and simmer over medium heat, stirring constantly, until thickened, about 2 minutes.

   2:00 · Thicken Sauce
9. 9

   Remove the pan from the oven, drizzle the beef and broccoli with the thickened sauce, and toss to coat.

10. 10

    Sprinkle with sliced green onions and sesame seeds, then serve hot over steamed rice.