Beef and Broccoli in the Oven
Serves 1
Directions
- 1Prepare the marinade by combining 8-10 garlic cloves, 1 cup of soy sauce, about 1/4 cup of white or rice wine vinegar, 1/2 of an apple, a good squirt of Sriracha or gochujang, a pinch of black pepper, and about 1 teaspoon of sesame oil.
- 2Assess the grain of the chuck steak and slice it against the grain into more manageable sections.
- 3If you have time, freeze the meat for 15-20 minutes to make slicing easier.
- 4Mix the sliced meat into the marinade.
- 5Add about 1 teaspoon of cornstarch to the meat and marinade mixture.
- 6Prepare rice by adding enough water so that it reaches your first knuckle when you touch the rice with your fingertip, then cover tightly with foil or a lid.
- 7Bake the rice in a 375°F oven for 40 minutes.
- 8Rough chop one Spanish onion and the florets from two heads of broccoli.
- 9Toss the chopped onion and broccoli with a little oil and kosher salt.
- 10Place the onion and broccoli in the oven with the rice for about 10-15 minutes.
- 11Wrap a sheet tray with aluminum foil (optional, for easier cleanup).
- 12Lift the marinated meat out of the marinade and spread it into a single thin layer on the prepared sheet tray.
- 13Bake the meat in a 450°F oven for 10-15 minutes.
- 14After 10-15 minutes, remove the meat, mix it, and return it to the oven for another 10-15 minutes or until it chars again, for a total cooking time of approximately 25-30 minutes.
- 15Once the meat is cooked, take it out of the oven and add 2-3 minced garlic cloves, a bunch of green onion, and the roasted broccoli.
- 16After the rice's 40-minute timer goes off, remove the lid, sprinkle about 0.5 tablespoon of vinegar on top, fluff with a fork, and cover back up for about 5-10 minutes.
Ingredients
- 8 to 10 garlic cloves
- 1 cup soy sauce
- 0.25 cup white or rice wine vinegar
- 0.5 apple
- 1 tablespoon Sriracha or gochujang
- 1 pinch black pepper
- 1 teaspoon sesame oil
- 2.5 lbs chuck steak
- 1 teaspoon corn starch
- 1 Spanish onion
- 2 broccoli florets from heads
- oil
- kosher salt
- 2 to 3 minced garlic cloves
- bunch green onion
Equipment
ovenfoilsheet trayaluminum foilfork
Tips
- To make slicing easier, stick the meat in the freezer for about 15 to 20 minutes.
- Corn starch and apple pectin act as natural meat tenderizers.
- The apple replaces sugar in the marinade.
- For rice, add enough water so the level comes up to the first knuckle when you touch the rice with your fingertip.
- Wrapping the sheet tray with aluminum foil makes cleanup easier.
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