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This week's Cooking Corner

Hi! Today I have a fun and easy recipe for those of you who are hankering for some Chinese take-out but prefer to make your own, and don’t have a wok. This is one of those handy sheet-pan recipes you make in the oven. You will need a few exotic ingredients you might not have in your pantry. The dressing the recipe calls for can probably be found in the ethnic section of most grocery stores but, if not, there are quite a few popular brand name dressing companies that make an Asian sesame dressing. The choice is up to you. Try a new brand or go with a known favorite. (Being adventuresome is fun!)
Enjoy! Elaine

Sheet-Pan Sesame Beef & Broccoli

01 25 23 sheet pan sesame beef
1/4   Cup Annie’s Asian Sesame Dressing* (from 8 oz. bottle)

1      Tbsp. Soy Sauce (3 tsp. divided)

4      Cups Fresh Broccoli Florets (about 1/2 lb.)

1      Tbsp. Brown Sugar (packed)

1/2    tsp. Salt

1 1/4 lbs. Boneless Beef Sirloin Steak (cut into 2 inch pieces)

2       tsp. Sesame Seeds

Cooked White Rice (for serving, if desired)

Green Onions (sliced on the bias, if desired for garnish)


*Note: The recipe calls for Annie’s brand Asian Sesame Dressing but there are many popular, well known brands available in grocery stores including Kraft, Wish-Bone, Newman’s Own and Ken’s Steak House.

Heat the oven to 450 degrees F. Spray a 15x10x1 inch rimmed sheet pan with cooking spray.

In a large bowl, mix the dressing and 1 teaspoon of the soy sauce; add the broccoli and toss to coat. Pour the broccoli mixture onto the sheet pan and spread out in a single layer. In the same bowl, mix the brown sugar, salt and remaining 2 teaspoons soy sauce. Add the beef; turn to coat. Add the beef to the sheet pan with the broccoli. Roast 10 to 14 minutes or until the beef is cooked to desired doneness (145 degrees for medium-rare) and broccoli is fork tender. Sprinkle with sesame seeds. Serve with rice if desired and garnish with green onion, if desired. Serves 4

Perfect Jasmine Rice

2 3/4 Cups Water (plus more if necessary)

1 1/2 Cups Jasmine Rice

3/4    tsp. Salt


Bring the water to a boil in a medium saucepan. Stir in the rice and salt; cover the pan and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Taste the rice to test for doneness; it should be perfectly cooked, but if it is still too firm, add a few more tablespoons of water, cover the pan and let the rice absorb the water off of the heat for a few more minutes. Serves 4 to 6.