Ingredients
- 1 cup short grain brown rice, cooked according to package
- 1 lb thinly sliced strips of flank steak (skirt steak or top sirloin steak also work)
- 3 shallots, thinly sliced
- 1 tablespoon all purpose flour
- 2 tablespoons sesame oil or olive oil, divided
- 1 teaspoon black pepper, divided
- 3 cups broccoli florets, cut small (about 2 heads)
- 1 red bell pepper, thinly sliced
- 1/2 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1.5 tablespoon honey
- 1 tablespoon fresh ginger, finely chopped
- Red pepper flakes, to taste
- Pickled ginger, for serving
- Green onions, thinly sliced
- Sesame seeds, for garnish
- Sriracha mayo (1 part Greek yogurt, 1 part mayonnaise, and a drizzle of sriracha sauce)
Notes
- Slice the steak very thin against the grain for the most tender texture.
- Broil time may vary depending on oven strength, so watch carefully to avoid overcooking.
- Swap broccoli with snap peas or green beans if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with extra sriracha or soy sauce if you prefer more heat or saltiness.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Sheet Pan Roast and Broil
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 920 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 85 mg
