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Place the beef strips, broccoli florets, soy sauce, garlic, honey, brown sugar, sesame oil, rice vinegar, ginger, and seasonings in a large resealable freezer bag.
Squish the bag to combine the ingredients. Remove excess air, seal, and freeze.
Preheat the oven to 425° and line a cookie sheet with parchment paper. Using a slotted spoon, transfer the beef and broccoli to the cookie sheet. Bake 10-12 minutes.
While the beef and broccoli are cooking, transfer the marinade that’s still in the bag to a small pot. Bring the mixture to a boil over medium-high heat.
Stir together the cornstarch and water to create a slurry and add the mixture to the boiling marinade. Whisk constantly for 30 seconds until the cornstarch is dissolved. Add ¼ cup water and continue to whisk until the sauce has thickened.
When the sheet pan meal is finished cooking, drizzle the beef and broccoli with the sauce before serving. Garnish with chopped green onions and sesame seeds if desired.