Grilling season is upon us! Unfortunately, not everybody has a barbeque. With that in mind, we wanted to create a steak dinner that could be cooked in the oven, but would still have those summer flavors we’re all craving this time of year! This colorful, delicious dinner is a complete meal with protein and veggies, all cooked up on one sheet pan so there’s minimal mess.
This dish is also reminiscent of Chinese takeout, so it’s a healthy substitution if you’re craving takeout! Flank steak has delicious flavor and tends to not have very much fat on it, so it’s a great cut of meat if you’re aiming to eat more lean protein. So next time you’re craving some summery supper, go ahead and whip up this hearty, healthy one pan dinner! Patio views are optional.
1 lb flank steak, thinly sliced
3 cups broccoli florets
1 yellow pepper, sliced
1 orange pepper, sliced
2 tbsp oyster sauce
2 tbsp soy sauce/tamari
1/2 tbsp sesame oil
2 tbsp minced garlic
1 tsp maple syrup
1 tsp cornstarch
1 tbsp water
Red chili flakes
Preheat over to 425 degrees Fahrenheit.
Add oyster sauce, soy sauce, sesame oil, garlic, maple syrup, cornstarch, and water to a bowl. Mix well to combine.
Put peppers, broccoli, and steak onto sheet pan. Drizzle with olive oil.
Drizzle sauce over entire sheet pan. Toss to coat.
Bake for 5-7 minutes. Lightly toss and return to over for another 5-7 minutes.
Remove from oven and serve hot!
Rhiannon loves to cook and bake but has also never said "no" to a takeout burrito (see, she's just like you!). Despite slowly running out of room in her cabinets, she continues to expand her collections of cookbooks and kitchen gadgets and is deeply jealous of people who can just "whip something up" without a recipe. When she's not in the kitchen, you can find her camping and hiking with her husband and rescue dog, Waffles.
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