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Teriyaki Beef Sheet Pan Dinner

Makes 4 servings

Macros: 441 cal, fat 15g, carbs 20g, protein 56g, fibre 4g



8 ounces coconut aminos or reduced sodium soy sauce

1 tablespoon rice vinegar

2 teaspoons sesame oil

1/2 teaspoon fish sauce

1/4 teaspoon garlic powder

1/4 teaspoon ginger powder


1.5 pounds thinly sliced sirloin or flank steak

2 large, or 3 small, heads of broccoli

1 tablespoon avocado or olive oil

1/2 teaspoon sea salt

Sesame seeds, for garnish

Green onions, for garnish


Preheat the oven to 400 F.In a large bowl, whisk together all ingredients for the marinade and add the beef. Let sit in the mixture for at least 15 minutes or up to 8 hours.Cut up the broccoli florets and place on a large rimmed baking sheet pan. Toss with the salt and oil and spread out over pan. Place the pan in the oven on a medium-high rack. Bake for 10 minutes then remove from oven.Add the beef, spreading evenly over the sheet pan, along with half the marinade. Bake for 20-25 minutes until beef and broccoli are browned, then remove from oven.Garnish with green onions, sesame seeds, and serve!

Optional Step: If you'd like to thicken the sauce from the dinner further, drain the sauce from the sheet pan into a small pot once beef and broccoli have finished cooking and bring to a boil for 3-5 minutes until it reaches the desired consistency, then pour back over the beef and broccoli.






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