The sheet pan allows for less mess and less washing up. This is a win for everyone.

The broccoli is crisp and tender, while the steak is incredibly flavorful.

You can make the sauce on the stovetop as you cook the beef and broccoli.


  • 1 cup basmati rice
  • Cut 1 1/2 pounds of New York Strip steak into 1-inch pieces
  • Divided into three tablespoons of reduced sodium soya sauce
  • Divided into two tablespoons and two teaspoons of brown sugar
  • Two heads of broccoli cut into florets*
  • Two teaspoons of toasted sesame seed oil
  • Three cloves garlic, minced
  • Freshly grated Ginger, 1 tsp.
  • 1/4 teaspoon red pepper flakes crushed
  • Green onions thinly sliced
  • Sesame seeds toasted one tablespoon


  • Cook rice in a large pan with 2 cups of water according to the package directions. Set aside.
  • Preheat oven to 450°F. Lightly oil or spray a baking pan with nonstick spray.
  • Combine steak with one tablespoon of soy sauce, two teaspoons of brown sugar, and a large mixing bowl. Place the steak and broccoli on a baking sheet.
  • Place in oven and bake for 16-18 minutes until broccoli is tender and steak is brown.
  • Combine sesame oil with the remaining two tablespoons of soy sauce, two tablespoons of brown sugar, and Ginger in a small pan over medium-low heat. Bring to a simmer; stir constantly while cooking.
  • If desired, garnish with green onions and sesame seeds and drizzle soy sauce over the steak and broccoli.

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