Ok, I’ll admit it: I get chills still every.single.time I talk about my new cookbook, the Healthy Sheet Pan Cookbook. I’m so thrilled to bring it to you guys, so totally ready to show it off to the world, that it literally gives me shivers!
When I first started talking about this sheet pan cookbook with my publisher, there were exactly 3 sheet pan cookbooks for sale on Amazon.
This past fall, at least 10 have come out! Holy wow. That says that sheet pan cooking is starting to make its mark on the world, and that couldn’t make me happier.
Today I’m sharing with you one of my favorite recipes from the book, Teriyaki Steak Tips with Sesame Broccoli.
This is an easy recipe to put together, and it’s made even easier to when you meal plan it ahead of time: mix the teriyaki sauce together and chop the broccoli florets on a Sunday, then toss it all together on a sheet pan on your busy weeknight and get dinner on the table in record time!
I love serving this teriyaki sheet pan dinner with a side of rice, or rice noodles, but it’s fab on its own as well.
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Teriyaki sauce is a Japanese marinade that goes amazing on almost all proteins, steak tips included. Don’t be scared of the time it takes to cook the sauce down; a few extra minutes on the stovetop yields a big reward, and if you double the recipe, the extra sauce will keep in the fridge for up to a week and for up to three months in the freezer. If you’d like to go gluten-free, swap tamari for soy sauce. A sprinkle of white sesame seeds at the end adds a nice crunch to the broccoli.
Ingredients
¼ cup soy sauce or gluten-free tamari
2 tablespoons unseasoned rice vinegar
¼ cup plus 1 tablespoon honey
1 clove garlic
½ teaspoon grated ginger
1 tablespoon cornstarch
½ cup water
2 pounds steak tips
2 large heads broccoli
2 tablespoons olive oil
½ teaspoon salt
1 tablespoon white sesame seeds
Instructions
In a small saucepan, combine the teriyaki sauce ingredients, adding the cornstarch and cold water last. Whisk until combined, then bring to a simmer. Let cook for 5 minutes, stirring often, then remove from the heat.
While the sauce is cooking, prepare the broccoli florets. Remove the thick stalks from the broccoli and discard, then chop the head into bite-sized florets. Spread the broccoli on one half of the sheet pan, drizzle with olive oil and salt and toss gently to coat.
Preheat the oven to 450*F.
Take a length of aluminum foil and fashion it into a bowl.
Place the steak tips in the aluminum foil bowl, then pour the teriyaki sauce on top and use a spoon to gently toss the steak tips, coating them in the sauce.
Place the pan in the oven and cook for 10-12 minutes, or until the steak tips are cooked through and little to no pink remains when they are cut open.
Sprinkle the broccoli with sesame seeds just before serving.
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