Description
Spicy Ginger Sesame Beef and Broccoli delivers a bold Asian-inspired symphony of flavors in one easy sheet pan meal. Sizzling beef strips mingle with crisp broccoli, creating a quick weeknight dinner that brings restaurant-quality excitement directly to your table.
Ingredients
Scale
Protein:
- 1 pound flank steak or tenderloin, sliced thin
Vegetables:
- 3 cups broccoli florets
- 3 Persian cucumbers, sliced
- 2 shallots, sliced
- 4 cloves garlic, chopped
Sauces and Seasonings:
- ½ cup tamari or soy sauce
- 3 tablespoons maple syrup or honey
- 2 to 3 tablespoons Gochujang (Korean chili paste)
- ⅓ cup pickled ginger, patted dry
- 2 tablespoons ginger juice (from the pickled ginger jar)
- 2 tablespoons sesame or olive oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon flour (or gluten-free flour alternative)
- 2 tablespoons sesame seeds
- Chili flakes, to taste
- Black pepper, to taste
- Salt, to taste
Serving:
- Spicy mayo for serving
Instructions
- Heat the oven to 475°F (246°C) and prepare a baking sheet with parchment paper or a light coating of oil.
- Spread the beef strips and shallots across the baking sheet, seasoning generously with black pepper and all-purpose flour. Drizzle of vegetable oil and toss until evenly coated.
- Scatter pickled ginger throughout the beef mixture, ensuring even distribution across the sheet.
- Position broccoli florets on the opposite side of the pan, coating them with olive oil, kosher salt, and freshly ground black pepper.
- Roast the beef and broccoli for approximately 10 minutes, allowing them to develop tender edges and golden highlights.
- Craft the sauce by blending tamari sauce, pure maple syrup, Gochujang paste, fresh ginger juice, minced garlic cloves, and sesame oil in a mixing bowl. Fold in toasted sesame seeds for additional depth.
- Remove the sheet pan from the oven and generously drench the beef with two-thirds of the prepared sauce, tossing thoroughly to ensure complete flavor integration.
- Activate the broiler function and return the pan to the oven, watching closely for 2-5 minutes until the meat’s edges crisp and caramelize without burning.
- Prepare a quick cucumber salad by combining thinly sliced cucumbers and chopped green onions. Enhance with chili flakes, a pinch of salt, and a drizzle of toasted sesame oil.
- Plate steamed jasmine rice, top with the spicy sesame beef and roasted broccoli, and garnish with the cucumber salad. Optional: Add a dollop of spicy mayonnaise for extra zest.
Notes
- Customize your spice level by adjusting Gochujang quantity for personal heat preference.
- Pickled ginger adds tangy complexity, elevating the traditional beef and broccoli flavor profile.
- Toasting sesame seeds beforehand releases deeper, nuttier aromatics into the overall dish.
- Quick sheet pan method reduces cooking time while maintaining juicy meat texture and crisp broccoli edges.
- Cucumber salad provides refreshing contrast against rich, savory beef and spicy sesame sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 6
- Calories: 360 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 60 mg