Welcome to a recipe that will spice up your weeknight dinner routine! This “Sheet Pan Spicy Ginger Sesame Beef and Broccoli” dish is not only quick and easy to prepare but also packed with bold flavors that are sure to delight your taste buds. Let’s dive into the details of how to make this delicious meal.
Ingredients
For the main dish:
- 1 pound flank steak or tenderloin, sliced thin
- Black pepper, to taste
- 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
- 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
- A drizzle of toasted sesame oil
Directions
- Preheat and Prepare: Start by preheating your oven to 475° F. Line a sheet pan with parchment paper or give it a light coating of oil to prevent sticking.
- Season the Beef: On the sheet pan, toss the sliced steak with shallots, a dash of black pepper, and flour. Drizzle with 1 tablespoon of sesame or olive oil and ensure everything is well coated. Add the pickled ginger and mix thoroughly.
- Arrange on the Pan: Place the steak on one side of the sheet pan. On the other side, arrange the broccoli florets, seasoning them with the remaining oil, salt, and pepper. Pop the pan in the oven and bake for 10 minutes.
- Make the Sauce: While the steak and broccoli are baking, prepare the sauce. In a bowl, whisk together tamari, maple syrup, Gochujang, ginger juice, chopped garlic, and toasted sesame oil. Stir in the sesame seeds to complete the sauce.
- Broil the Steak: After baking, remove the sheet pan from the oven. Push the broccoli to one side and coat the steak with two-thirds of the prepared sauce. Switch the oven to broil and broil for 2-5 minutes until the steak begins to crisp up.
- Prepare the Cucumber Salad: In a bowl, combine sliced cucumbers with green onions, chili flakes, and salt. Drizzle with toasted sesame oil for added flavor.
- Serve and Enjoy: Serve the crispy beef and tender broccoli with the fresh cucumber salad. Drizzle with the remaining sauce and garnish with spicy mayo and additional green onions if desired.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: 510 per serving
This Sheet Pan Spicy Ginger Sesame Beef and Broccoli recipe is a perfect blend of savory, spicy, and sweet, making it an ideal choice for a quick and satisfying dinner. Enjoy the combination of tender beef, crisp broccoli, and the tangy crunch of cucumber salad in one easy-to-make dish!
Sheet Pan Spicy Ginger Sesame Beef and Broccoli
- Total Time: 30 minutes
- Yield: 4 1x
Description
Infuse your dinner with the electrifying flavors of our Sheet Pan Spicy Ginger Sesame Beef and Broccoli. This recipe brings together the zesty taste of pickled ginger, the deep richness of sesame, and the spicy kick of Gochujang, creating a culinary symphony on a simple sheet pan. Whether you’re looking to impress guests or just spice up your family dinner, this dish promises to deliver both comfort and exotic flair.Not only is this recipe a crowd-pleaser, but it’s also incredibly easy to prepare, making it a perfect choice for those hectic weeknight dinners. With just a few simple steps and about 30 minutes, you can have a wholesome and flavor-packed meal that combines the robust textures of tender beef with the crisp, fresh bite of broccoli and cucumber salad. Dive into this dish for a guaranteed flavor adventure!
Ingredients
1 pound flank steak or tenderloin, sliced thin
Black pepper, to taste
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
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 and prepare a sheet pan with parchment paper or a light coating of oil.
On the sheet pan, combine the steak slices with shallots, a sprinkle of black pepper, and flour. Drizzle with 1 tablespoon of oil and toss to coat. Mix in the pickled ginger.
Arrange the steak on one side of the sheet pan and the broccoli florets on the other, seasoning the broccoli with oil, salt, and pepper. Bake for 10 minutes.
While baking, prepare the sauce by whisking together tamari, maple syrup, Gochujang, ginger juice, chopped garlic, and toasted sesame oil. Stir in the sesame seeds.
Remove the pan from the oven, push the broccoli aside, and coat the steak with two-thirds of the sauce. Switch to broil and broil for 2-5 minutes until the steak begins to crisp.
For the cucumber salad, toss sliced cucumbers with green onions, chili flakes, and salt. Drizzle with toasted sesame oil.
Serve the steak and broccoli with the cucumber salad and extra sauce. Garnish with spicy mayo and additional green onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 510