Sheet Pan Chili Crisp Beef Zucchini Rice Bowls.

This Sheet Pan Chili Crisp Beef Zucchini Rice Bowls is a vibrant, one-pan wonder loaded with flavor and easy cleanup!

Prep Time30

Cook Time25

Total Time55

Servings: 4 servings

1 pound flank steak or tenderloin, cubed for that tender, juicy base of your dish.
1 teaspoon black pepper to season your beef perfectly.
1 tablespoon arrowroot or cornstarch for a little binding and texture.
2 tablespoons sesame or olive oil to cook the beef and veggies.
2-3 tablespoons Gochujang (Korean chili paste) for a spicy kick.
1 tablespoon tamari or soy sauce to enhance the savory flavor.
1/3 cup pickled ginger, patted dry for a tangy, sweet contrast.

6 tablespoons salted butter for richness.
3-4 cloves garlic, chopped because everything is better with garlic.
chili flakes to add even more heat.
2 tablespoons sesame seeds for garnish and crunch.
1/3 cup mayo to create a creamy drizzle.
1 tablespoon ginger juice (from the pickled ginger jar) for a zesty flavor boost.
3-4 cups cooked rice the perfect base for your bowl.

In a mixing bowl, combine the cubed flank steak or tenderloin, black pepper, arrowroot or cornstarch, 1 tablespoon of sesame or olive oil, Gochujang, and tamari or soy sauce. Mix well until the beef is evenly coated. Let it marinate for about 15-30 minutes for maximum flavor.
Preheat your oven to 425°F (220°C). This high temperature will help achieve that desirable caramelization on the beef and veggies.
On a large sheet pan, spread the marinated beef in an even layer. Add the sliced zucchini, red bell peppers, and patted dry pickled ginger around the beef.
Melt the salted butter and mix in the chopped garlic. Drizzle this mixture over the beef and vegetables, ensuring everything is well-coated.
Roast the sheet pan in the preheated oven for about 20-25 minutes, or until the beef is cooked to your liking and the vegetables are tender. Don’t forget to toss everything halfway through for even cooking.
While the beef and veggies are roasting, cook your rice according to package instructions. Fluff it up and set aside.
Once everything is cooked, it’s time to assemble your bowls! Start with a scoop of rice, then top with the beef and roasted vegetables. Drizzle with mayo mixed with ginger juice, sprinkle with chili flakes, and finish off with sesame seeds.