Cookwith

Name: Korean BBQ Beef & Vegetable Sheet Pan Dinner (High-Protein, Single-Serve)
Prep time: 35 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz flank steak or sirloin, sliced very thin against the grain; 1/2 small red onion, sliced into wedges; 1/2 small zucchini, cut into half-moons; 1/2 small red bell pepper, sliced; 1/2 cup broccoli florets; 1/4 cup carrots, julienned; 1 tbsp gochujang (Korean chili paste); 1 tbsp low-sodium soy sauce; 2 tsp brown sugar or honey; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tsp toasted sesame oil; 1 tsp rice vinegar; 1/2 tbsp neutral oil (like canola or grapeseed), for roasting; 1/2 cup cooked jasmine or brown rice (for serving); 1 green onion, thinly sliced (for garnish); 1 tsp toasted sesame seeds (for garnish); Kimchi (optional, for serving)

Korean BBQ Beef & Vegetable Sheet Pan Dinner (High-Protein, Single-Serve)

miradugm

This Korean BBQ Beef & Vegetable Sheet Pan Dinner brings together the craveable flavors of Korean barbecue—savory, sweet, and spicy, with a hint of smokiness from high-heat roasting. Marinating thin-sliced beef in a punchy gochujang glaze ensures tender, flavorful bites, while a colorful medley of vegetables gets perfectly charred and caramelized. Roasting at high heat and finishing with a broil delivers irresistible edges on both beef and veggies. Serve over fluffy jasmine or nutty brown rice, and finish with crisp green onion, sesame, and optional kimchi for a vibrant, high-protein meal that comes together quickly on a single pan.

Ingredients

Instructions

Preheat oven to 450°F (232°C) and line a sheet pan with parchment or lightly oil it.
In a small bowl, whisk together gochujang, soy sauce, brown sugar (or honey), garlic, ginger, sesame oil, and rice vinegar to create a glaze.
Pat beef dry and place in a bowl. Toss with half of the glaze and let marinate for at least 10 minutes (up to 30 for best flavor and tenderness).
Meanwhile, toss vegetables (onion, zucchini, bell pepper, broccoli, carrots) with neutral oil and a pinch of salt. Spread evenly on prepared sheet pan.
Roast vegetables for 10 minutes to start (they’ll get a head start for maximum char).
Remove pan from oven, push veggies to edges, and lay marinated beef slices in a single layer in the center. Drizzle remaining glaze over beef and toss gently to coat.
Return pan to oven and roast for 7–9 minutes, until beef is just cooked through and veggies are charred at the edges. Broil for an additional 1-2 minutes for extra caramelization if desired.
Serve beef and veggies over steamed rice. Garnish with green onion and toasted sesame. Add kimchi on the side if using.