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Homemade Sheet Pan Chili Crisp Beef Zucchini Rice Bowls. recipe photo

Sheet Pan Chili Crisp Beef Zucchini Rice Bowls.

Get ready to tantalize your taste buds with these vibrant and flavorful Sheet Pan Chili Crisp Beef Zucchini Rice Bowls!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Beef:
  • 1 pound flank steak or tenderloin cubed
  • Black pepper Freshly cracked for added flavor
  • 1 tablespoon arrowroot or cornstarch To help create a crispy texture on the beef
  • 2 tablespoons sesame or olive oil For marinating the beef and drizzling on the vegetables
  • 2-3 tablespoons Gochujang (Korean chili paste)
  • 1 tablespoon tamari or soy sauce For a savory depth of flavor
  • 1/3 cup pickled ginger patted dry
For the Vegetables:
  • 2 small zucchini sliced
  • 1-2 red bell peppers sliced or 8 mini peppers
  • 6 tablespoons salted butter For richness and flavor
  • 3-4 cloves garlic chopped
  • Chili flakes For an extra layer of heat
  • 2 tablespoons sesame seeds For garnish and added texture
  • 1/3 cup mayo Creamy, for drizzling on top
  • 1 tablespoon ginger juice (from the pickled ginger jar)
For the Rice:
  • 3-4 cups cooked rice Use your favorite variety

Equipment

  • Large mixing bowl
  • Sheet pan
  • Parchment paper
  • Knife and cutting board
  • Measuring spoons and cups
  • Spatula or tongs

Method
 

Method:
  1. In a large mixing bowl, combine the cubed flank steak or tenderloin with black pepper, arrowroot or cornstarch, sesame or olive oil, Gochujang, tamari, and chopped garlic. Mix well until the beef is evenly coated. Allow it to marinate for at least 30 minutes to absorb all those delightful flavors.
  2. While the beef is marinating, slice the zucchini and red bell peppers. Make sure to pat the pickled ginger dry to remove excess moisture. This will help prevent the dish from becoming soggy during cooking.
  3. Preheat your oven to 425°F (220°C). A hot oven is key to achieving that beautiful caramelization on the beef and veggies.
  4. Line your sheet pan with parchment paper for easy cleanup (optional). Spread the marinated beef in the center of the pan and arrange the sliced zucchini, bell peppers, and pickled ginger around it. Dot the vegetables with salted butter and sprinkle with chili flakes for that extra kick of spice.
  5. Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the beef is cooked to your desired level of doneness and the vegetables are tender.
  6. While the beef and veggies are roasting, prepare your cooked rice if you haven't already. You can use leftover rice or cook fresh rice according to package instructions.
  7. Once the beef and vegetables are done roasting, remove the sheet pan from the oven. Serve the beef and veggies over a generous portion of rice. Drizzle with mayo and sprinkle with sesame seeds for a delicious finish.
  8. Dig into your vibrant Sheet Pan Chili Crisp Beef Zucchini Rice Bowls and enjoy the explosion of flavors in every bite!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Feel free to customize the vegetables based on your preference!
  • For a milder dish, reduce the Gochujang or omit the chili flakes.