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Sheet Pan Spicy Ginger Sesame Beef and Broccoli.

A quick sheet-pan meal of thinly sliced beef, roasted broccoli, and a spicy ginger-sesame sauce for easy weeknight dinners.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 6 servings

Ingredients

  • 1 pound flank steak or tenderloin sliced thin
  • black pepper to taste
  • 1 tablespoon flour or gluten-free flour
  • 2 tablespoons sesame oil or olive oil
  • 1/3 cup pickled ginger patted dry
  • 2 shallots 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 small Persian cucumbers sliced
  • 1/4 cup green onions chopped
  • chili flakes to taste
  • salt to taste

Instructions

  • Preheat the oven to 475°F (245°C). Line a rimmed baking sheet with parchment paper or lightly oil it.
  • In a large bowl or directly on the sheet pan, toss the sliced beef with black pepper and the tablespoon of flour until evenly coated.
  • Add 1 tablespoon of oil and the patted-dry pickled ginger to the beef, tossing to combine; spread the beef to one side of the prepared sheet pan.
  • Place the broccoli florets on the other side of the sheet pan; drizzle with remaining oil, season with salt and pepper, and toss to coat.
  • Bake at 475°F for 10 minutes until the broccoli begins to roast and the beef is mostly cooked through.
  • While the pan roasts, whisk together the sauce: tamari (or soy), maple syrup (or honey), gochujang, ginger juice, chopped garlic, and 1 tablespoon toasted sesame oil; stir in the sesame seeds.
  • Remove the sheet pan from the oven and lift the broccoli off the pan onto a plate to keep it from overcooking.
  • Pour about two-thirds of the sauce over the beef on the sheet pan and toss the beef in the sauce to coat evenly.
  • Switch the oven to broil and broil the beef 2–5 minutes, watching closely, until edges begin to crisp and sauce caramelizes.
  • Meanwhile, in a bowl toss the sliced Persian cucumbers with chopped green onions, chili flakes, a pinch of salt, and 1–2 teaspoons toasted sesame oil.
  • Serve the broiled beef with the roasted broccoli and cucumber salad. Offer the remaining sauce and a drizzle of spicy mayo on the side or over steamed rice if desired.

Equipment

  • rimmed baking sheet
  • parchment paper or oil for pan
  • Mixing Bowl
  • small bowl or whisk
  • Knife
  • Cutting Board
  • tongs or spatula

Notes

  • Use thinly sliced steak so it cooks quickly.
  • Pat pickled ginger dry to avoid watering down the sauce.
  • Watch carefully when broiling to prevent burning.
  • Adjust gochujang to taste for spiciness.