Sheet Pan Beef and Broccol
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
DIRECTIONS:
Preheat oven to 425F and line a sheet pan with aluminum foil for easier cleanup; set aside.
To a large bowl add the soy sauce, garlic, honey, brown sugar, sesame oil, rice vinegar, ginger, optional salt, pepper, optional cayenne or red pepper flakes, and whisk to combine.
Add the steak, stir to combine, and let it marinate for 10 to 15 minutes (if you have time and can marinate for up to 1 hour, even better).
Using a tongs or a slotted spoon, transfer the steak to the sheet pan with space in between the pieces; set aside.
Full instructions recipe visit: www.averiecooks.com
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