Welcome to a culinary journey where the vibrant flavors of Asia meet the simplicity of sheet pan cooking. If you’re in search of a dinner recipe that’s not only bursting with flavor but also easy to prepare and clean up afterwards, look no further. Today, we’re introducing the Sheet Pan Spicy Ginger Sesame Beef and Broccoli—a dish that promises to deliver a deliciously spicy and savory experience with every bite.
What You Need to Know
This recipe takes the traditional beef and broccoli to the next level, infusing it with the rich, aromatic flavors of ginger, sesame, and the unique spice of Gochujang (Korean chili paste). The inclusion of a spicy cucumber salad on the side adds a refreshing crunch and balance to the dish, making it a complete meal that’s both satisfying and light.
Ingredients:
- For the Beef and Broccoli:
- 1 pound flank steak or tenderloin, thinly sliced
- Black pepper, to taste
- 1 tablespoon flour (or gluten-free flour alternative for a gluten-free version)
- 2 tablespoons of 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 to 3 tablespoons Gochujang (Korean chili paste)
- 4 cloves garlic, chopped
- 2 tablespoons ginger juice (from the pickled ginger jar)
- 1 tablespoon toasted sesame oil
- 2 tablespoons sesame seeds
- Spicy mayo, for serving
- For the Spicy Cucumber Salad:
- 3 Persian cucumbers, sliced
- 1/4 cup chopped green onions
- Chili flakes, to taste
- Salt, to taste
Directions:
- Preheat and Prepare: Start by preheating your oven to 475°F (245°C). Get a baking sheet ready by either lining it with parchment paper or greasing it with oil.
- Toss and Bake: On the sheet pan, mix the steak and shallots with pepper and flour. Drizzle with 1 tablespoon of oil, ensuring an even coat. Mix in the pickled ginger. Lay out the steak on one side of the sheet and the broccoli on the other, seasoning the latter with oil, salt, and pepper. Bake for 10 minutes.
- Whisk Up the Sauce: While the main components are baking, combine the tamari, maple syrup, Gochujang, ginger juice, garlic, and sesame oil in a bowl. Stir in the sesame seeds to finish the sauce.
- Broil: After removing the sheet pan from the oven, douse the steak with two-thirds of the sauce, giving it a good toss. Switch your oven to broil and let it cook for an additional 2-5 minutes, just until the meat starts to crisp. Keep a close eye to avoid burning.
- Salad Side: Mix the cucumbers with green onions, chili flakes, and salt in a separate bowl. Dress with a bit of toasted sesame oil for an extra flavor kick.
- Serve and Enjoy: Plate the beef and broccoli with a side of the cucumber salad. Serve over steamed rice, garnished with extra green onions, the remaining sauce, and a drizzle of spicy mayo.
Nutritional Information:
- Calories: 372 kcal per serving
- Servings: 6
Total Time:
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Why You’ll Love It
The Sheet Pan Spicy Ginger Sesame Beef and Broccoli is more than just a meal; it’s an adventure for your taste buds. The combination of sweet, spicy, and savory flavors, along with the convenience of a sheet pan dinner, makes this recipe a perfect choice for busy weeknights. The spicy cucumber salad not only complements the main dish with its crisp freshness but also adds a vibrant color and texture contrast that elevates the entire meal.
So, whether you’re a seasoned chef or just starting out in the kitchen, this recipe is sure to impress. Give it a try tonight and bring a little spice to your dinner table!
Sheet Pan Spicy Ginger Sesame Beef and Broccoli
- Total Time: 35 minutes
- Yield: 6 1x
Description
This Sheet Pan Spicy Ginger Sesame Beef and Broccoli is a true testament to the beauty of simple, flavorful cooking. Combining tender slices of beef with the fresh crunch of broccoli, all drenched in a tangy and spicy sauce, this dish is a weeknight wonder that doesn’t skimp on taste. The added zest from pickled ginger and the umami depth of soy sauce make each bite a delightful experience, blending perfectly with the subtle sweetness of maple syrup or honey.
Ingredients
1 pound flank steak or tenderloin, sliced thin
Black pepper, to taste
1 tablespoon flour (or gluten-free flour alternative)
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 to 3 tablespoons Gochujang (Korean chili paste)
4 cloves garlic, chopped
2 tablespoons ginger juice (from the pickled ginger jar)
1 tablespoon toasted sesame oil
2 tablespoons sesame seeds
Spicy mayo, for serving
Spicy Cucumber Salad:
3 Persian cucumbers, sliced
1/4 cup chopped green onions
Chili flakes, to taste
Salt, to taste
Instructions
Preheat the oven to 475°F. Line a baking sheet with parchment paper or rub with oil.
On the sheet pan, toss the steak and shallots with pepper and flour. Add 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 for 10 minutes.
Meanwhile, make the sauce. In a bowl, whisk together the tamari, maple syrup, Gochujang, ginger juice, garlic, and sesame oil. Stir in the sesame seeds.
Remove the sheet pan from the oven. Pour 2/3 of the sauce over the steak, tossing well. Switch the oven to broil. Broil for 2-5 minutes, until the meat starts to crisp. Watch closely to avoid burning.
In a separate bowl, toss together the cucumbers with green onions, chili flakes, and salt. Add 1-2 teaspoons of toasted sesame oil.
Serve the steak and broccoli with the cucumber salad, extra sauce, and green onions over steamed rice. Drizzle with spicy mayo.
Prep Time: | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 372 kcal | Servings: 6
- Prep Time: 20 minutes
- Cook Time: 15 minutes