Description
This streamlined, Asian-inspired sheet pan dinner achieves the perfect sear on flank steak without the mess of a stovetop stir-fry. By roasting at a high temperature, the steak develops crispy edges while the broccoli becomes perfectly tender. Coated in a savory honey-soy glaze, this nutrient-dense meal is a perfect, efficient solution for busy weeknights, delivering deep flavor and consistent results every single time without requiring multiple cooking batches.
Ingredients
1 lb flank steak, thinly sliced against the grain
3 cups broccoli, cut into uniform florets
1 cup brown rice
3 shallots, thinly sliced
1 batch honey soy sauce (low-sodium)
1 tbsp sesame oil
1 tbsp all-purpose flour
Black pepper to taste
Instructions
Cook the brown rice according to package instructions.
Preheat oven to 475F and line a rimmed baking sheet with parchment paper.
Toss the sliced steak, shallots, and flour in a bowl until evenly coated.
Drizzle the steak mixture with half the sesame oil and half the black pepper.
Arrange the steak mixture on one half of the prepared baking sheet.
Spread the broccoli florets on the other half of the tray.
Drizzle the remaining oil and pepper over the broccoli.
Roast in the preheated oven for 15 minutes or until the beef is seared and broccoli is tender.
Drizzle with the honey soy sauce before serving over cooked brown rice.
Notes
Ensure you slice the steak thinly and against the grain to guarantee maximum tenderness. For the best flavor, toss the ingredients directly on the baking sheet if space allows, or use a large bowl to ensure even coating of the flour and seasonings.
- Prep Time: 10
- Cook Time: 15
- Category: Sheet Pan Dinners
- Method: Roasting
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg