Asian-Inspired Sheet Pan Steak & Veggies with Bok Choy Salad

This might be the most flavorful 20-minute dinner I've ever made. Tender steak strips, blistered shishito peppers, and sweet garlic scapes roast together on a single sheet pan while rice cooks on the stove and a crisp bok choy salad comes together in minutes. The result is a high-protein, flavor-packed meal that tastes restaurant-worthy with minimal effort.

WHAT TO GRAB:

  • For the Steak & Vegetables:

    • 1 lb sirloin steak, cut into strips or bite sized pieces

    • 8 oz shishito peppers

    • 1 bunch garlic scapes, cut into 2-inch pieces (No garlic scapes? Swap in broccolini, asparagus, or green beans depending on what's available at your grocery store or farmers market)

    • 2 tbsp coconut aminos

    • 1 tbsp toasted sesame oil

    • 2 tsp grated fresh ginger (or sub ginger powder if you don't have) 

    • 2 cloves garlic, minced (or sub garlic powder if you don't have) 

    • ½ tsp kosher salt

    • ¼ tsp black pepper

  • 1 cup uncooked jasmine rice (or rice of choice)

    • Prepared according to package directions

  • For the Bok Choy Salad:

    • 2-3 heads baby bok choy, thinly sliced

    • 2 persian cucumbers, diced

    • 1 tbsp sesame seeds

    • 1 tbsp coconut aminos

    • 1 tsp toasted sesame oil

    • 2 tbsp rice vinegar

    • 1 tsp grated fresh ginger

    • Garlic powder to taste 

WHAT TO DO:

  1. Cook the rice according to package directions.

  2. Preheat the oven to 425°F and line a sheet pan with parchment paper if desired.

  3. In a large bowl, combine the steak, coconut aminos, sesame oil, ginger, garlic, salt, and pepper. Toss well to coat.

  4. Add the shishito peppers and garlic scapes to the bowl and toss briefly with any remaining marinade. Spread everything onto the sheet pan in a single layer.

  5. Roast for 10-12 minutes, tossing halfway through, until the steak is cooked to your liking and the vegetables are lightly blistered.

  6. While the sheet pan is in the oven, combine the bok choy, cucumber and dressing in a large bowl.

  7. Serve the steak and vegetables over rice with the bok choy salad on the side. Add kimchi if you'd like for extra flavor.

  8. ENJOY :)

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