Sheet Pan Garlic Ginger Beef + Broccoli

Servings:

Prep Time: 20

Cook Time: 15

Total Time: 35

This one pan dinner is easy to make and much healthier than Chinese takeout. The garlic ginger sauce pairs beautifully with the beef and broccoli.

Whisk together all of the sauce ingredients in a glass until smooth. Taste and adjust sweetness or soy sauce if needed. Set aside.
Preheat oven to 450℉ or 230℃. Line a large sheet pan with parchment paper.
Toss the meat strips with the starch to coat all pieces. Transfer them to the sheet pan along with the broccoli, onion chunks, drizzle on the ginger paste, oil, and season with salt and pepper to taste. Toss everything to coat well. Spread it all out evenly. Roast for 10 minutes. Remove the sheet pan from the oven and turn on the broiler.
Pour 3/4 of the sauce onto the roasted beef and broccoli and toss to coat. Spread out evenly and place back in the oven to roast another 3-5 minutes or until the meat starts to crisp up. Do not walk away from the oven.
Serve with cauliflower rice or basmati rice and the rest of the sauce.

Recipe is best served fresh but will keep in your fridge, in an airtight container for up to 5 days.

You can sub in any vegetable for the broccoli, like mushrooms, zucchini, etc.

You can also sub in shrimp or thin sliced chicken strips in place of the beef.

*Use Tamari Sauce to make this Gluten Free.