Ingredients
1 lb flank steak (cut into thin pieces)
1 tbs gluten free flour
2 tbs olive oil
2 shallots, sliced
3 cups broccoli florets
pinch of salt and pepper
Sauce:
½ cup coconut aminos
3 tbs honey
2 - 3 tablespoons Gochujang (Korean chili paste)
1 tbs minced garlic
2 tsp ginger powder
1 tbs sesame oil
2 tbs sesame seeds
Cucumber salad:
3 Persian cucumbers, sliced
¼ cup green onions, chopped
1 - 2 tbs sesame oil
1 tbs red chili flakes
salt to taste
For serving:
spicy mayo
green onions
sesame seeds
Tools
sheet pan
small bowl
medium bowl
Directions
Step 1
Preheat oven to 475 F.
Step 2
On a sheet pan, toss together the steak, shallots, flour, and salt + pepper. Add 1 tablespoon oil, tossing to coat.
Step 3
Arrange the steak to one side of the baking sheet. Add the broccoli to the other side. Toss with oil, salt, and pepper. Bake for 10 minutes.
Step 4
Meanwhile, whisk together sauce ingredients in a small bowl.
Step 5
Pour 2/3 of the sauce over the steak, toss it in the sauce to coat well. Switch the oven to broil. Broil for about 3 minutes, or until the meat is crisping. Watch closely.
Step 6
In a bowl, toss together the cucumbers with the green onions, sesame oil, chili flakes, and salt.
Step 7
Serve the beef and broccoli over rice and top with extra sauce, cucumber salad, spicy mayo, green onions, and sesame seeds.
Step 8
Enjoy!
