Sheet Pan Chili Crisp Beef Zucchini Rice Bowls
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.93 out of 5 stars
(27)
Ingredients
6 servings
- 1 pound flank steak or tenderloin, cubed
- black pepper
- 1 tablespoon arrowroot or cornstarch
- 2 tablespoons sesame or olive oil
- 2-3 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon tamari or soy sauce
- 1/3 cup pickled ginger, patted dry
- 2 small zucchini, sliced
- 1-2 red bell peppers, sliced or 8 mini peppers
- 6 tablespoons salted butter
- 3-4 cloves garlic, chopped
- chili flakes
- 2 tablespoons sesame seeds
- 1/3 cup mayo
- 1 tablespoon ginger juice (from the pickled ginger jar)
- 3-4 cups cooked rice
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