Ingredients:

  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp gochujang
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 1 tbsp toasted sesame seeds
  • 1 tsp rice vinegar
  • 1½ lb sirloin steak, thinly sliced against the grain
  • 1 lb broccoli florets, bite-sized
  • 2 tbsp avocado oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. In a medium bowl, whisk together the 1/4 cup low-sodium soy sauce, 2 tbsp honey, 1 tbsp gochujang, 1 tbsp toasted sesame oil, 1 tbsp grated ginger, 3 cloves minced garlic, and 1 tsp rice vinegar; stir in the 1 tbsp toasted sesame seeds.
  3. Toss the 1½ lb sliced sirloin and 1 lb broccoli florets in a large bowl with 2 tbsp avocado oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
  4. Spread the beef and broccoli mixture in a single layer across the prepared baking sheet, ensuring space between florets to allow roasting.
  5. Roast in the oven for 12–15 minutes.
  6. Remove the pan from the oven, drizzle the prepared glaze evenly over the beef and vegetables, and toss gently with a spatula to coat.
  7. Return the pan to the oven and roast for another 5–8 minutes until the sauce has reduced to a sticky glaze and the beef reaches a safe internal temperature of 145°F (63°C).
  8. Remove from oven and let the beef rest for 3 minutes before serving.