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Sheet Tray Dinners | Struggle Meals


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Holy sheet! Three simple dinners for under $2 a plate!
Mongolian Beef with Green Beans & Squash
For the beef:
• 1 pound skirt steak, sliced into ¼-inch strips
• ¼ cup cornstarch
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
For the sauce:
• 6 cloves garlic, minced
• 1-inch piece ginger, peeled and minced
• ⅓ cup soy sauce, low sodium
• 2 tablespoons canola oil
• 1 tablespoon granulated sugar
• 1 teaspoon chili flakes
• 1 pound green beans, trimmed and halved
• 1 pound butternut squash, peeled and cut in ½-inch cubes
• 1 tablespoon canola oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon sesame seeds
1. Preheat the oven to 425 degrees.
2. On a cutting board, cut the skirt steak perpendicular in thin strips cutting against the fibers. Next, in a large bowl, toss the sliced beef with cornstarch, salt, and pepper. Make sure it is well coated. Set aside.
3. In a small bowl, whisk together garlic, ginger, soy sauce, oil, sugar, and chili flakes. Set aside.
4. On a large rimmed sheet tray, spread the green beans and butternut squash. Drizzle with oil, salt, and pepper. Add the coated beef on top, trying to keep everything in a single layer. Pour sauce over beef and vegetables.
5. Place in the oven. Roast for 30 to 35 minutes, until squash is tender. Remove from oven.
6. Sprinkle with sesame seeds. Serve, and enjoy.
Salmon Asparagus and Sweet Potato
For the salmon:
• 2 to 6 ounces salmon fillets, skin on
• 2 cups asparagus, trimmed and cut into 10-inch pieces
• 1 large sweet potato, peeled and cut into ½-inch cubes
For the sauce:
• 5 tablespoons butter, unsalted
• 3 teaspoons mustard
• 1 tablespoon maple syrup
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
1. Preheat oven to 425 degrees.
2. On a large rimmed sheet tray, add asparagus and sweet potato cubes, then in the middle, add the salmon fillets.
3. In a small bowl, whisk all ingredients for sauce together. Drizzle over entire tray. Toss to coat all vegetables and salmon.
4. Place in oven and roast for 20 to 25 minutes, until sweet potato is tender. Serve immediately.
Asian Cashew Tofu with Broccoli & Red Bell Pepper
For the tofu:
• 16 ounces tofu, extra firm
• 2 ¼ cups vegetable stock
• 2 tablespoons soy sauce
• 1 cup medium grain Calrose rice
• 2 cups broccoli florets, cut into small size pieces
• 1 red bell pepper, cut into ¼ in strips
For the sauce:
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 1 teaspoon toasted sesame oil
• 2 garlic cloves, minced
• 2 teaspoons granulated sugar
• 1 teaspoon fresh ginger
• 1 teaspoon cornstarch
• 1 teaspoon chili flakes
• 2 tablespoons soy sauce
For the toppings:
• 3 scallions, thinly sliced
• ⅓ cup cashews, toasted and chopped
1. Preheat oven to 400 degrees.
2. Remove tofu from packaging. Drain liquid. Slice in half longways.
3. Line a small sheet tray with paper towel. Place tofu on paper towel. Top with something heavy or apply pressure. You want to release as much liquid as possible from tofu. Let sit for 30 minutes, or longer if desired. Remove to cutting board, cut into 1-inch cubes.
4. On a large rimmed sheet tray, pour vegetable stock and stir in rice. Add red bell pepper and broccoli followed by the tofu cubes. Cover with foil. When placing in the oven, keep tray leveled so not to spill the liquid. Cook for 30 to 35 minutes.
5. In a bowl, whisk all ingredients for the sauce, until sugar is dissolved.
6. Remove tofu and vegetables from the oven. Pour the sauce over then garnish with scallions and cashews. Stir until combined.
7. Fluff with a fork and serve. Enjoy!
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