Spicy & Sweet Soy-Glazed Beef
with Roasted Carrots & Broccoli
- Sesame
- Soy
- Wheat
- Milk
When it comes to elevating a simple weeknight meal—like our dear friend, the humble pork chop—it’s all about the pan sauce! In this case, you’ll get a great sear on the pork, then coat it in a tangy-sweet soy sauce thickened with butter to glossy perfection. On the side is roasted broccoli and carrots sprinkled with fiery Korean chili flakes. Shower your plate with scallion greens before serving for a fresh, zippy crunch.
Ingredients
10 ounce
Beef Tenderloin Steak
1 teaspoon
Korean Chili Flakes
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Broccoli
9 ounce
Carrot
2 unit
Scallions
1 teaspoon
Garlic Powder
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
Toss broccoli on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss carrots on empty side with a drizzle of oil, a pinch of chili flakes, salt, and pepper. (For 4 servings, spread broccoli out across entire sheet. Add carrots to a separate baking sheet; roast broccoli on top rack and carrots on middle rack.)
Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes.
Meanwhile, pat pork* dry with paper towels and season all over with garlic powder, remaining chili flakes, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side.
Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly.
Heat a drizzle of oil in pan used for pork over medium-high heat. Add scallion whites; cook until softened, 1-2 minutes. Add sweet soy glaze and ¼ cup water (⅓ cup for 4 servings); simmer until bubbling and slightly thickened, 2-3 minutes.
Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted.
Slice pork crosswise.
Add pork to pan with sauce and toss to coat.
Divide carrots, broccoli, and glazed pork between plates. Drizzle any remaining sauce from pan over pork. Garnish with scallion greens and serve.
