Sheet Pan Spicy Ginger Sesame Beef and Broccoli
Recipe by
Ingredients
- For the Beef and Marinade:
- 1 ½ lbs flank steak, thinly sliced
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sriracha (or chili paste)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- For the Vegetables:
- 3 cups broccoli florets
- 2 medium zucchinis, sliced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- For the Spicy Sesame Sauce:
- 2 tbsp Greek yogurt or mayonnaise
- 1 tbsp sriracha
- 1 tsp sesame oil
- 1 tsp honey
- 1 tsp rice vinegar
- For the Bowl:
- 3 cups cooked jasmine rice
- 1 tbsp sesame seeds
- 2 scallions, thinly sliced
Directions
- Marinate the Beef: In a bowl, whisk soy sauce, sesame oil, rice vinegar, honey, sriracha, garlic, and ginger. Toss beef slices in marinade and let sit for at least 20 minutes.
- Prepare the Vegetables: Toss broccoli and zucchini with olive oil, salt, and pepper. Spread onto a lined sheet pan.
- Roast: Preheat oven to 425°F. Spread marinated beef on the same pan with vegetables. Roast for 12 to 15 minutes, stirring halfway through, until beef is cooked and vegetables are tender.
- Make the Sauce: In a small bowl, whisk together Greek yogurt (or mayo), sriracha, sesame oil, honey, and rice vinegar until smooth.
- Assemble the Bowls: Divide rice into bowls. Top with roasted beef and vegetables. Drizzle with spicy sesame sauce. Garnish with sesame seeds and scallions.
Tips for Meal prep
Cook rice in bulk and store separately from beef and vegetables for easier reheating. Roast beef and vegetables together and portion into containers with rice. Store sauce separately and drizzle on fresh when serving to keep the dish vibrant. This meal holds well in the fridge for up to 4 days and reheats best in the microwave with a splash of water or in a skillet for crispier texture. Garnish with sesame seeds and scallions after reheating for freshness.
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