Ingredients
- ½ cup Low-sodium soy sauce
- 4 to 5 cloves Garlic, finely minced or pressed
- 2 to 3 tablespoons Honey
- 2 tablespoons Brown sugar, packed
- 2 tablespoons Sesame oil
- 2 tablespoons Rice vinegar
- 2 to 3 teaspoons Ground ginger
- 1 teaspoon Kosher salt (optional, to taste)
- 1 teaspoon Freshly ground black pepper (optional, to taste)
- Pinch of Cayenne pepper or red pepper flakes (optional, to taste)
- 1 to 1.25 pounds Flank steak, sliced against the grain
- 4 to 6 cups Fresh broccoli florets
- 1 tablespoon Cornstarch (optional)
- 1 tablespoon Cold water (optional)
- 2 to 3 Green onions, sliced (optional for garnish)
- 1 tablespoon Sesame seeds (optional for garnish)
Instructions
1. Preheat your oven to 425°F. Line a sheet pan with aluminum foil for easy cleanup.
2. In a large bowl, whisk together soy sauce, garlic, honey, brown sugar, sesame oil, rice vinegar, ginger, salt, black pepper, and cayenne or red pepper flakes (if using).
3. Add the sliced flank steak to the marinade. Stir to coat and let it sit for 10-15 minutes (or up to 1 hour if time allows).
4. Using tongs, transfer the steak to the prepared sheet pan, leaving space between pieces. Add the broccoli to the remaining marinade, give it a quick dunk, then transfer to the sheet pan, scattering it around the steak.
5. Bake for 10-12 minutes, rotating the pan halfway through. For medium-rare steak, check at 8 minutes.
6. While the food bakes, bring the reserved marinade to a boil in a small saucepan. Mix cornstarch with cold water, add to the boiling marinade, and whisk until thickened.
7. Drizzle the sauce over the cooked beef and broccoli. Garnish with green onions and sesame seeds if desired. Serve immediately.
Notes
- Tenderize: Always slice the flank steak against the grain to ensure tender bites.
- Flavor: Don’t skip the marinating time; it is crucial for getting that deep umami flavor.
- Consistency: Use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) to thicken reserved marinade into a glossy sauce.
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave.
- Prep Time: 15
- Cook Time: 12
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Chinese-inspired