Description
A savory dish combining flank steak, vibrant vegetables, and a tangy Japanese barbecue sauce.
Ingredients
Scale
- 1 1/2 pounds flank steak, thinly sliced
- to taste black pepper
- 1 cup Japanese barbecue sauce
- 2 tablespoons cornstarch or flour
- 2 teaspoons garlic powder
- 2 tablespoons butter, ghee, or oil
- 3–4 Japanese sweet potatoes, cut into wedges
- 3 cups broccoli florets, chopped
- 4 cloves garlic, chopped
- to serve avocado, sesame seeds, and green onions
- to serve jasmine rice
- 1/4 cup Japanese barbecue sauce
- 1/3 cup mayo, or yogurt
- to taste chili flakes
Instructions
- Preheat oven to 425° F. Toss sweet potatoes with 1 tablespoon oil, salt, and pepper on a baking sheet. Roast for 20 minutes.
- Season the beef with black pepper. Toss with 1/2 cup of Japanese barbecue sauce; toss to coat.
- Heat butter or ghee in a large skillet over high heat. Add beef in an even layer; sear undisturbed for 2 minutes.
- Toss the beef, add the remaining 1/4 cup Japanese barbecue sauce, and cook for 2–3 minutes, until thick and glossy. Remove from heat.
- Add more sauce, if desired.
- Toss broccoli with 1 tablespoon oil, garlic, and a pinch of salt.
- Add the potatoes to the baking sheet, drizzle them with honey, and roast for an additional 10 minutes.
- Stir together all ingredients.
- Serve beef, sweet potatoes, and broccoli over jasmine rice. Top with avocado, sesame seeds, green onions, and the creamy sauce made with mayo or yogurt and chili flakes.
Notes
- Feel free to adjust the sauce and spices according to your taste.
- This dish pairs well with a side salad for added freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: dinner
- Method: roasting, sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 8g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 95mg