# Oven Beef and Broccoli

A recipe for making beef and broccoli using only your oven.

- Cuisine: Korean
- Category: Dinner
- Language: en

## Ingredients

- 8 to 10 garlic cloves
- 1 cup soy sauce
- 0.25 cup white or rice wine vinegar
- 0.5 apple
- 1 squirt sriracha or gochujang
- 1 pinch black pepper
- 1 teaspoon sesame oil
- 2.5 lbs chuck steak
- 1 teaspoon cornstarch
- short grain sticky rice
- water
- 1 Spanish onion
- 2 heads broccoli florets from
- oil
- kosher salt
- 2 to 3 minced garlic cloves
- 1 bunch green onion
- 0.5 tablespoon vinegar

## Instructions

1. For the marinade, combine 8 to 10 garlic cloves, 1 cup of soy sauce, about a quarter cup of white or rice wine vinegar, half of an apple, a good squirt of sriracha or gochujang, a pinch of black pepper, and about a teaspoon of sesame oil.
2. Slice the chuck steak against the grain into manageable sections.
3. Add about a teaspoon of cornstarch to the meat and marinade mixture.
4. Place short grain sticky rice in a container, add water up to the first knuckle when touched with a fingertip, and cover tightly with foil or a lid.
5. Bake the rice in a 375° oven for 40 minutes.
6. Rough chop one Spanish onion and the florets from two heads of broccoli.
7. Toss the chopped onion and broccoli with a little oil and kosher salt.
8. Place the onion and broccoli in the oven with the rice for about 10 or 15 minutes.
9. Wrap a sheet tray with aluminum foil.
10. Lift the marinated meat out of the marinade and spread it out into one thin layer on the prepared sheet tray.
11. Bake the meat in a 450° oven.
12. Check and stir the meat after about 10 to 15 minutes; it will likely take around 25 to 30 minutes total, mixing periodically until it chars.
13. Once the meat is cooked, take it straight out of the oven and add two to three minced garlic cloves, a bunch of green onion, and the roasted broccoli.
14. After the 40-minute timer for the rice goes off, remove the lid, sprinkle about half a tablespoon of vinegar on the rice, fluff with a fork, and cover back up for about 5 to 10 minutes.

## Equipment

- oven
- foil
- sheet tray
- aluminum foil
- fork

## Tips

- To make slicing easier, stick the meat in the freezer for about 15 to 20 minutes.
- Cornstarch acts as a natural meat tenderizer and thickens the sauce.
- Apple pectin acts as a natural meat tenderizer and replaces sugar in the marinade.
- For cooking rice, add enough water so that when you touch the rice with the tip of your finger, the water level comes up to the first knuckle.
- Wrapping the sheet tray with aluminum foil makes cleanup easier.

## Source

- Original video: https://www.facebook.com/reel/2155851471522788?fs=e&mibextid=wwXIfr&fs=e
- Recipe page: https://www.cliprecipe.com/recipe/31ff70f3-925b-436b-bca5-f7cf4d12ab96
- Extracted: 2026-01-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt