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Sheet Pan Spicy Ginger Sesame Beef and Broccoli
Ingredients
1 pound
flank steak or tenderloin, sliced thin
to taste
black pepper
1 tablespoon
flour or gluten-free flour
2 tablespoons
sesame or olive oil
1/3 cup
pickled ginger, patted dry
2
shallots sliced
3 cups
broccoli florets
1/2 cup
tamari or soy sauce
3 tablespoons
maple syrup or honey
2-3 tablespoons
Gochujang (Korean chili paste)
4 cloves
garlic, chopped
2 tablespoons
ginger juice (from pickled ginger jar)
1 tablespoon
toasted sesame oil
2 tablespoons
sesame seeds
to taste
spicy mayo, for serving
3
Persian cucumbers, sliced
1/4 cup
chopped green onions
to taste
chili flakes
to taste
salt
Instructions
STEP 1
Preheat the oven to 475° FLine a baking sheet with parchment paper or rub with oil.,
STEP 2
On the sheet pan, toss together the steak, shallots, pepper, and flourAdd 1 tablespoon oil, tossing to coat. Toss with the pickled ginger. Arrange the steak to one side of the baking sheet. Add the broccoli to the other side. Toss with oil, salt, and pepper. Bake 10 minutes.,
STEP 3
Meanwhile, make the sauceIn a bowl, whisk together the tamari, maple syrup, Gochujang, ginger juice, garlic, and sesame oil. Add the sesame seeds.,
STEP 4
Remove the broccoli from the sheet panThen pour 2/3 of the sauce over the steak, toss it up in the sauce. Switch the oven to broil. Broil 2-5 minutes, until the meat is crisping. Watch closely.,
STEP 5
In a bowl, toss together the cucumbers with the green onions, chili flakes, and saltAdd 1-2 teaspoons toasted sesame oil.,
STEP 6
Serve the steak, broccoli, and cucumber salad with extra sauce and green onions over steamed riceDrizzle with spicy mayo.
Nutrition Facts
(per serving)
Calories:
437 calories
Servings:
4 servings
Carbohydrates:
30 g
Fat:
24 g
Fiber:
5 g
Protein:
35 g
Sugar:
10 g
Meal Effort
Preparation:
30 minutes
Cook:
15 minutes
Total:
45 minutes