Sheet Pan Korean BBQ Beef & Broccoli

1. Preheat oven to 425°F. 
2. Toss beef with half of the Korean BBQ sauce. 
3. Toss broccoli and bell pepper with olive oil, salt, and pepper. 
4. Spread vegetables on one half of the sheet pan and arrange beef on the other half in an even layer. 
5. Roast for 15-18 minutes, stirring the vegetables halfway through, until the broccoli is tender with browned edges and the beef reaches your desired doneness. 
6. Toss beef with the remaining Korean BBQ sauce. 
7. While the beef cooks, prepare jasmine rice according to package directions. 
8. Garnish with sesame seeds and green onions. 
9. Serve beef and vegetables over jasmine rice. 

Each serving contains: 700 calories, 21 g fat, 5 g saturated fat, 0 g trans fat, 90 mg cholesterol, 850 mg sodium, 79 g carbohydrates, 4 g fiber, 12 g sugar, 48 g protein. Daily values: 0% vitamin D, 6% calcium, 20% iron, 20% potassium.