https://cyrusramsey.com/sesame-glazed-beef-with-roasted-potatoes-and-vegetables/
Ingredients
- 1 1/2 pounds beef sirloin, flank steak, or thin-cut strip steak, sliced against the grain into bite-size strips
- 1 1/2 pounds Yukon Gold or red potatoes, cut into 1-inch wedges
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons kosher salt, divided, plus more to taste
- 1 teaspoon black pepper, divided
- 1 cup broccoli florets
- 1 cup carrot matchsticks or thinly sliced carrots
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 3 tablespoons water
- 1 tablespoon toasted sesame seeds, plus more for serving
- 2 green onions, thinly sliced
- 2 tablespoons chopped cilantro or parsley, optional
Method
Recipe by Heather Schiefelbein.
- Heat the oven to 425°F. Line a large sheet pan with parchment paper for the potatoes and vegetables .
- Roast the potatoes first. Toss the potato wedges with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread them in a single layer and roast for 18 minutes.
- Add the vegetables. Toss the broccoli, carrots, and bell pepper with the remaining 1 tablespoon olive oil and a pinch of salt. Add them to the sheet pan, then roast 10 to 12 minutes more, until the potatoes are browned at the edges and the vegetables are tender-crisp.
- Mix the glaze. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. In another small cup, stir the cornstarch and water until smooth.
- Cook the beef. While the vegetables finish roasting, heat a large skillet over medium-high heat. Add the beef in a single layer, seasoning with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Sear 2 to 4 minutes, stirring once or twice, until browned on the outside but still juicy inside.
- Glaze the beef. Pour the soy mixture into the skillet and bring it to a simmer. Stir in the cornstarch slurry and cook for 1 to 2 minutes, until the sauce turns glossy and lightly thickens. The beef should be coated, not swimming, in sauce.
- Finish with sesame seeds. Stir in the toasted sesame seeds and half of the green onions. Remove from the heat.
- Serve. Divide the roasted potatoes and vegetables among plates. Spoon the sesame-glazed beef over the top and finish with the remaining green onions and extra sesame seeds. Add herbs if you like.
Serving, useful notes and storage
Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.
For the best texture, slice the beef thinly against the grain so it stays tender after searing. If you prefer a softer glaze, let the sauce simmer for a full minute after adding the cornstarch; it should lightly coat the back of a spoon.
The potatoes are ready when a fork slips in easily and the edges look deeply golden. The vegetables should still have some bite so they balance the rich beef.
To swap in what you have, use cauliflower, zucchini, snap peas, or asparagus instead of the broccoli, carrots, and bell pepper. If you want a little heat, add a pinch of red pepper flakes to the glaze.