Name: Sheet Pan Spicy Ginger Sesame Beef and Broccoli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
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; 3 Persian cucumbers, sliced; 1/4 cup chopped green onions; Chili flakes, to taste; Salt, to taste

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

Scale

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