Spicy Sheet Pan Beef Bowls
Thinly sliced beef tossed with shallot and garlic in soy sauce and hot sauce. Cooked until tender and served over rice with a spicy cucumber salad.
Equipment
Ingredients
For The Beef
- 1 lb. Flank steak sliced thin
- 2 tbsp Green jalapeño hot sauce
- 2 tbsp Olive oil
- 1 medium Shallot thinly sliced
- 1 tbsp Soy sauce
- 1 tsp Kosher salt
- 2-3 cloves Cloves garlic thinly sliced
For The Cucumber Salad
- 3 mini Cucumbers thinly sliced
- 1 Jalapeño thinly sliced
- 1 tbsp Sesame seeds
- 1 tbsp Soy sauce
- 1 tbsp Green jalapeño hot sauce
- 1 tsp Rice wine vinegar
- Green onion and avocado for garnish
- Steamed white rice
Instructions
- Preheat oven to 350 degrees F. On a sheet pan combine beef, shallot, garlic, olive oil, hot sauce, soy sauce, and salt. Toss to combine. Cook for 5-10 minutes until beef is cooked.1 lb. Flank steak, 2 tbsp Green jalapeño hot sauce, 2 tbsp Olive oil, 1 medium Shallot, 1 tbsp Soy sauce, 1 tsp Kosher salt, 2-3 cloves Cloves garlic
- In a small bowl combine cucumbers, jalapeños, hot sauce, soy sauce, rice vinegar, and sesame seeds. Stir to combine.3 mini Cucumbers, 1 Jalapeño, 1 tbsp Sesame seeds, 1 tbsp Soy sauce, 1 tbsp Green jalapeño hot sauce, 1 tsp Rice wine vinegar
- Serve spicy beef over steamed white rice with the cucumber salad, sliced avocado, green onion, and sesame seeds for garnish. Enjoy!Green onion and avocado, Steamed white rice
Notes
*Adjust cooking time for beef based on desired temperature. If you like your red meat more on the rare side, reduce cook time, if you like it more well done, add additional time.
Nutrition
Serving: 1servingCalories: 186kcalCarbohydrates: 3gProtein: 26gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 68mgSodium: 1271mgPotassium: 452mgFiber: 1gSugar: 1gVitamin A: 81IUVitamin C: 1mgCalcium: 54mgIron: 2mg