Sheet Pan Spicy Ginger Sesame Beef and Broccoli

• servings: 6 servings
• total time: 35 minutes

Ingredients

1 pound flank steak or tenderloin, sliced thin

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

spicy mayo, for serving

3 Persian cucumbers, sliced

1/4 cup chopped green onions

chili flakes

salt

Directions

1. Preheat the oven to 475° F. Line a baking sheet with parchment paper or rub with oil.

2. On the sheet pan, toss together the steak, shallots, 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 10 minutes.

3. Meanwhile, make the sauce. In a bowl, whisk together the tamari, maple syrup, Gochujang, ginger juice, garlic, and sesame oil. Add the sesame seeds.

4. Remove the broccoli from the sheet pan. Then 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.

5. In a bowl, toss together the cucumbers with the green onions, chili flakes, and salt. Ad 1-2 teaspoons toasted sesame oil.

6. Serve the steak, broccoli, and cucumber salad with extra sauce and green onions over steamed rice. Drizzle with spicy mayo.

Nutrition

• Calories: 372 kcal