Sheet-Pan Beef and Broccoli
The whole family will enjoy this simple lean meal, which is high in muscle-building protein and rich in antioxidants.
Prep and cook time
Makes about 4 servings
- 1 pound very thinly sliced beef (ask for thin-sliced chuck roast or beef labeled “for stir fry”)
- 12-ounce bag of broccoli florets
- 2 tablespoons for oyster sauce
- ½ cup low-sodium teriyaki sauce
- 1 tablespoon ginger page
- 1 teaspoon garlic paste
- Chili flakes
1. On a foil-lined sheet pan
On a foil-lined sheet pan, toss together 1 pound very thinly sliced beef (ask for thin-sliced chuck roast or beef labeled “for stir fry”) and a 12-ounce bag of broccoli florets.
2. In a small bowl
Blend 2 tablespoons oyster sauce, 1/2 cup low-sodium teriyaki sauce, 1 tablespoon ginger paste, 1 teaspoon garlic paste and a dash of chili flakes. Pour over beef and broccoli, mixing to distribute.
3. Roast at 475
On top oven rack for 15 to 20 minutes, turning pan and tossing ingredients every 5 minutes until the meat is curling and vegetables begin to brown. Serve with brown rice. Serves 2 to 4.
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
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