Instructions

• Preheat the oven to 475°F. Line a rimmed baking sheet with parchment paper or lightly oil the pan.
• In a large bowl combine the cubed flank steak or tenderloin, 1 tablespoon arrowroot or cornstarch, and black pepper; toss to coat the meat evenly.
• Add 1 tablespoon of the sesame or olive oil, 2–3 tablespoons Gochujang, and 1 tablespoon tamari to the steak; toss to coat. Add 1/3 cup pickled ginger (patted dry) and toss again. Spread the steak in a single layer on one side of the prepared sheet pan.
• Put the sliced zucchini and sliced red bell peppers (or mini peppers) on the other side of the sheet pan. Drizzle the remaining 1 tablespoon oil over the vegetables, season with black pepper, and toss so the pieces are coated and in a single layer.
• Roast the sheet pan in the preheated oven for 10 minutes.
• While the sheet pan roasts, make the chili butter: in a small skillet over medium heat melt 6 tablespoons salted butter. Add the chopped garlic (3–4 cloves) and chili flakes to taste; cook until the butter begins to brown and the garlic crisps. Stir in 2 tablespoons sesame seeds. Remove from heat.
• After the 10-minute roast, switch the oven to broil. Broil only the beef side (keep the pan on the middle or upper rack so the beef is under the broiler) for 2–5 minutes, watching closely, until the meat edges are crisped to your liking.
• Remove the sheet pan from the oven. Use most of the chili butter to toss with the steak on the pan, reserving a small amount (about 1–2 tablespoons) for the spicy mayo.
• In a small bowl mix 1/3 cup mayo, the reserved 1–2 tablespoons chili butter, and 1 tablespoon ginger juice from the pickled ginger jar until smooth to make the spicy mayo.
• Divide 3–4 cups cooked rice among bowls. Top each bowl with the steak, roasted zucchini, and peppers. Drizzle any remaining chili butter from the pan over the bowls and finish with a drizzle or dollop of the spicy mayo. Serve immediately.