Thursday Are For Cooking….

| August 13, 2020

Sheet-Pan Sesame Beef and Broccoli  By Betty Crocker Kitchens

Prep: 10 MIN

Total: 25 MIN

Servings: 4

This six-ingredient sheet-pan spin on beef and broccoli is easy enough to make any time you’re craving takeout — and at 25 minutes, it’s faster, too!


¼ cup Annie’s™ organic Asian sesame dressing (from 8-oz bottle)

1 tablespoon soy sauce

4 cups fresh broccoli florets (about 1/2 lb)

1 tablespoon packed brown sugar

½ teaspoon salt

1 ¼ lb boneless beef sirloin steak, cut into 2-inch pieces

2 teaspoons sesame seed

Cooked white rice, if desired (I’d add rice to the plate, to add some substance to it.)

Green onions, sliced on the bias, if desired


1 – Heat oven to 450°F. Spray 15x10x1-inch rimmed sheet pan with cooking spray.

2 – In large bowl, mix dressing and 1 teaspoon of the soy sauce; add broccoli, and toss to coat. Pour broccoli mixture onto pan; spread in single layer. In same bowl, mix brown sugar, salt and remaining 2 teaspoons soy sauce. Add beef to mixture; turn to coat. Add beef to pan with broccoli. Roast 10 to 14 minutes or until beef is cooked to desired doneness (145°F for medium-rare) and broccoli is fork-tender. Sprinkle with sesame seed.

3 – Serve with rice and green onions.

Expert Tips

Like a little heat? Serve with Sriracha or chile garlic sauce.

Save time by purchasing precut 2-inch pieces of sirloin kabob meat and precut broccoli florets.


Category: Cooking, Economy

Comments (10)

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  1. gitarcarver says:

    And for those who like to cook under pressure….

    Better-Than-Takeout Beef and Broccoli


    Sauce Mixture:

    1/3 cup soy sauce
    2/3 cup beef broth
    2 tbsp brown sugar
    4 cloves garlic minced
    1 1 inch piece of fresh ginger grated

    Better-Than-Takeout Beef and Broccoli:

    2 lbs well-marbled beef chuck roast cut into thin strips
    1 lb fresh bite-sized broccoli florets
    2 tsp toasted sesame oil
    3 tbsp cornstarch
    Sesame seeds for garnish optional


    Add Sauce Mixture ingredients to the pot and stir until well combined. Add beef and toss to coat.
    Secure the lid, making sure the vent is closed.
    Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
    When the time is up, quick-release the remaining pressure.
    Remove 1/4 cup of cooking liquid and mix with cornstarch (If you can’t get 1/4 cup of cooking liquid out, supplement with water).
    Stir cornstarch slurry, broccoli florets and toasted sesame oil into the pot for 3-5 minutes until broccoli is tender and sauce has thickened, returning to SAUTE mode as needed.
    Garnish with sesame seeds (optional). Serve over rice or zucchini zoodles.

    TA DA!

  2. AW1Ed says:

    Pro Tips-
    -When slicing beef a sharp knife is a safe knife, if used correctly. Learn knife techniques anywhere on line, and blade maintenance as well.

    -Put the raw meat in the freezer for an hour or so, depending on size. This will firm up the meat allowing for much easier slicing.

  3. 5th/77th FA says:

    Abracadabrah, hocus pocus, and open sesame! Or maybe, open my mouth and shovel this in. Bed of rice or some egg/zookeeknee noodles would work to soak up the pot likker. Looking good M’Lady.

    ‘Ed’s right on the knife comment. Can’t hardly buy decent American or European made steel ones anymore without taking out a second mortgage. And that’s if you can find them. Check the estate sales and root thru the housewares. I had some real nice old school ‘Merican made Green River brand that I didn’t get custody of.

    • Graybeard says:

      I believe the reenactors’ supply sources frequently have the Green River brand blades or other carbon-steel blades for sale.

      I have a fair selection of blades myself that I keep very sharp.

      The family joke is that Mrs. GB’s kitchen knives are never sharp. Everyone else’s knife/knives are – including the grandkids.

      • 5th/77th FA says:

        Roger that GB, I have several resources there. Plus the inherwebz are full of folks, including Amazon, where you can buy them. They’re just rather spendy for what most folks are willing to pay. That’s why alot of retailers quit stocking a $30 to $60 knife, when Ms Soccer Mom can get a Wally World/Target China built special for no more than $9.99. Good cutlery, as in cast iron cook ware, is pass thru the family upon death for those of us in the know. Bunch of the ones I lost to the final former Mrs were 20 to 50 years old and you could shave with them. Prolly spent over $300 in replacing the ones I lost, but the modern ones have no where near the quality of the ones that were G’Mas. I go to yard and Estate sales to look for knives and cast iron cookware. Picked up a 4″ Griswold awhile back for $2.00. I almost felt guilty about it.

        • Graybeard says:

          Roger that.

          My favorite camp knife is an 1950’s era Boy Scout sheath knife that is carbon steel and holds an edge like crazy. Can whittle firewood and then shave with it.

          Have some of Mom’s things around here, but Mrs. GB has her druthers.

  4. OldManchu says:

    Anyone triggered by “Annie’s™ organic Asian sesame dressing”?

    • KoB says:

      The struggle is real OldManchu. Right up there with “Put your meat in the freezer in order to firm it up.” Thought they had medication for that now?

  5. Graybeard says:

    Something our Favorite First-Daughter-in-Law came up with for okra:

    Slice okra and sprinkle lightly with oil.
    Place on a sheet pan, sprinkle with salt (and Cajun seasoning if desired)
    Bake 20 minutes at 320 until crisp and brown.

    Best fresh – leftovers get soggy.

  6. 5th/77th FA says:

    Substitute a chunk of this for that beef?

    Have been here and done this and was supposed to have done it again, but for the Chinesecommunist Virus Infecting Disease of 2019. The eating establishment inside of Custer State Park is FIRST Class…and they served buffalo beast.