Sheet Pan Beef with Chinese Noodles

DID YOU KNOW? Oreo is celebrating its 110th birthday with a first-ever flavor called Chocolate Confetti Cake. Sounds perfect for a celebratory occasion or maybe just because we need a fancy Oreo cookie once in a while. I feel like these cookies were made with me in mind with the chocolate cake filling and an overload of sprinkles. Two layers of filling; the signature crème filling is pumped with sprinkles and a chocolate cake filling with more sprinkles makes up this new cookie. Oreo went on record to state that it's the first time they have ever put sprinkles on and in a cookie. A limited edition is available on January 31. One would hope it would still be available on March 6th to celebrate National Oreo Cookie Day

Looking ahead at a healthier dish Sheet Pan Beef with Chinese Noodles is packed with loads of veggies, strips of beef, and Chinese noodles. This meal is a twist on a favorite stir fry meal usually made in a wok. It's a game-changer, baked in the oven. Substituting chicken for beef and other favorite veggies are always an option. Omit meat and makes for a great vegetarian dish. Recipe serves 4. 

Cook's Notes: 

An important step not to miss is marinating the meat in a special sauce for 15 minutes making the meat more tender. Prep all ingredients ahead so easier to put together. The addition of sliced carrots to the boiling water for cooking noddles helps streamline cooking time. I used sirloin meat sliced thin though flank steak could be used too.

Marinade Ingredients for 1lb. sirloin or flank steak thinly sliced: 

• 2 tablespoons low sodium soy sauce
• 2 tablespoons toasted sesame oil
• 2 tablespoons each brown sugar and cornstarch
• 2 tablespoons minced garlic

Ingredients;

• 1/2 of a 6 oz. Chow Mein Stir Fry Chinese noodles
  
• 1-1/2 cups  diced baby carrots
• 1 small baby bok choy, chopped
• 1 cup snow peas or sugar snap peas halved
• 1/2 cup bias sliced scallions
• 1 can steam fresh corn, drained
• 1 cup mini sweet peppers, diced
• 1/3 cup sesame seeds

Sheet Pan Sauce 

• 1/4 cup beef broth-low sodium
• 2 tablespoons oyster sauce 
• 2 teaspoons chili garlic sauce 
• Dash pepper
• 1 tablespoon brown sugar
• 3 teaspoons soy sauce
•  2 teaspoons sesame oil 
• 1 tablespoon cornstarch  

Directions: 

• Preheat oven to 425 degrees. 
• Cut meat and marinate for 15 minutes, drain.
• Boil water for noodles, add in carrots, boil 3 minutes, drain.
• Whisk together sheet pan sauce.
• In a large bowl whisk sheet pan sauce ingredients, drained marinated meat, cut up veggies, drained noodles and carrots, mix well.
• Spread out on a parchment-lined rimmed baking sheet. 
• Bake 10 minutes, stir thoroughly and sprinkle with sesame seeds. Bake 10 minutes longer.   

Enjoy a bowl of a restaurant-quality like meal. Oh so good!