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These colorful Chili Crisp Beef Zucchini Rice Bowls are going to become a new weeknight favorite. Easy, homemade, takeout-style steak in a yummy chili garlic sauce. Serve with zucchini and bell peppers cooked up right alongside the steak plus a creamy spicy mayo. The easiest sheet pan dinner. Add a side of rice and fresh summer basil or cilantro and you’ve got all you need! A balance of spicy, sweet, and savory flavors – so delicious!
A while ago I asked the question, “Do you use the oven in the summer or avoid it? Would you be open to it if the recipe is a one-and-done sheet pan recipe?”
I was happy to see that many of you still use the oven all summer long! Sheet pan recipes are so easy, they make the heat worth it!
Today we have a very simple, oh-so-easy sheet pan dinner! This has become a new go-to since many of my brothers have been in town on and off this month. They’re loving the beef recipes!
The idea was to create a spicy beef bowl with my favorite chili crisp butter. It’s so yummy!
The beef is a bit more spicy with less sweetness and lots of garlic. I cooked it quick – at a high temperature – in the oven with a side of zucchini and mini bell peppers.
The details
Step 1: season the beef
Working on a sheet pan, toss cubes of beef with a bit of arrowroot powder. This helps the beef crisp. Then add chili paste, tamari, and oil.
On the other side of the pan, toss the zucchini and peppers with oil, salt, and pepper.
Step 2: bake
Roast everything at a super high temp. This cooks the beef just perfectly and allows it to get a good crispness.
It also allows the veggies to cook long enough to get a nice little char on them. They turn out really delicious!
Step 3: make the chili butter
For the chili crisp butter, make sure it’s a high-quality grass-fed butter for best flavor. I love Straus Organic European Butter or Maple Farms Organic Butter. Then just cook the garlic and chili flakes in the butter until golden and crisp.
Next, mix in some sesame seeds at the end. I make this sauce weekly. It’s a favorite with everyone!
Toss the beef with some of the chili butter.
Then, mix 1-2 tablespoons of chili butter with some mayo for a spicy mayo topping. Yum!’
Step 4: finish it up
Spoon steamed rice into bowls. Then top with beef, zucchini, and peppers.
Serve topped with lots of Thai basil or cilantro and green onions. Then add that spicy mayo and chili sauce.
Enjoy immediately…and that’s it! This takes less than an hour to make and it’s not only delicious but fun! All those fresh herbs really make a difference.
Looking for other quick weeknight dinners? Here are some favorites:
Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce
30 Minute Sticky Thai Meatballs with Sesame Noodles
Better Than Takeout Sweet Thai Basil Chicken
Chili Crisp Chicken Mango Cucumber Rice Bowl
Lastly, if you make this Sheet Pan Chili Crisp Beef Zucchini Rice Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Chili Crisp Beef Zucchini Rice Bowls
Servings: 6
Calories Per Serving: 476 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound flank steak or tenderloin, cubed
- black pepper
- 1 tablespoon arrowroot or cornstarch
- 2 tablespoons sesame or olive oil
- 2-3 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon tamari or soy sauce
- 1/3 cup pickled ginger, patted dry
- 2 small zucchini, sliced
- 1-2 red bell peppers, sliced or 8 mini peppers
- 6 tablespoons salted butter
- 3-4 cloves garlic, chopped
- chili flakes
- 2 tablespoons sesame seeds
- 1/3 cup mayo
- 1 tablespoon ginger juice (from the pickled ginger jar)
- 3-4 cups cooked rice
Instructions
- 1. Preheat the oven to 475° F. Line a baking sheet with parchment paper or rub with oil.2. On the sheet pan, toss together the steak, arrowroot powder/cornstarch and pepper. Add 1 tablespoon oil, Gochujang, and tamari, tossing to coat. Toss with the pickled ginger. Arrange the steak to one side of the baking sheet. Add the zucchini and peppers to the other side. Toss with oil, salt, and pepper. Bake for 10 minutes.3. Meanwhile, in a small skillet melt together the butter, garlic, and 1-3 tablespoons chili flakes. Cook until the butter is browning and the garlic crisps. Mix in the sesame seeds. 4. Switch the oven to broil. Broil the beef for 2-5 minutes, until the meat is crisping. Watch closely. Pull the pan out of the oven. Toss the steak with 1/4 cup chili butter. 5. Mix 1-2 tablespoons of chili butter with the mayo and 1 tablespoon of ginger juice. 6. Serve the steak, zucchini, and peppers with extra chili butter, basil, and green onions over steamed rice. Drizzle with spicy mayo.
Tripled the recipe for a family and friends dinner and everyone LOVED it! All the flavors ~ so yummy! We used zucchini from my son’s garden, so good. Thanks for a great recipe to make for my family and friends.
Hey! Thank so much for trying out the recipe! I’m so glad you loved it! xT
There are some errors in the recipe. Flour in addition to arrow root? Where do shallots fit in the recipe?
This was delicious but PLEASE list ALL ingredients in the recipe!! I got home from the grocery started cooking and realized I didn’t have cilantro thai basil or scallions!! Also as noted a few confusing errors of things discussed but not listed ….
Hey Rebecca! I am so sorry about that, thank you for the feedback! xT
Very easy to make. It was delicious. Looking forward to trying some of your other recipes.
Hi Mary,
Happy Monday!! I am so glad to hear that this recipe was a winner, thanks so much for making it and your review:)
Loved this. Used 1 TBSP chili paste and it had a nice gentle kick to it. Served enough for 4. We liked having the higher vegetable to meat ratio. We will definitely make it again.
Hi Laurel,
Happy Monday!! I am so glad to hear that this recipe was a winner, thanks so much for making it and your review:)
This was so good!! I enjoyed every bite! Broiling the meat set my fire alarm off, but that just provided a bit of excitement! I will make this recipe again. I used cauliflower rice instead of regular rice and it was still delicious! I also used the lesser amounts listed for the spicy components and it was perfect for me. I’m drooling thinking about the leftovers.
Hi Shana,
Happy Saturday! Thanks so much for giving this recipe a try and sharing your feedback, I’m so glad to hear it was a hit! xT
I made this tonight after watching the video this morning and it’s SO good. I was a little confused in the directions by the mention of flour when it’s not in the ingredients. I also added the shallots to the butter mixture since they weren’t in the directions. I watched the video again and saw no mention of flour or shallots. There was a mention of honey in the video and I added about a tablespoon to the mayo sauce. I think it needed it!
Hi Cindy,
Thanks so much for trying this recipe and sharing your feedback! So sorry about the flour, that is a typo! Love to hear that the dish turned out well for you! xx
Where’s the video?
Sorry Linds, I don’t have the video for this recipe ready to share just yet!
We loved this dish. I reduced both the gochujang and red pepper flakes by half and it was pleasantly spicy. I broiled the meat and veggies for 4 minutes then removed the veggies and broiled the meat another 5 minutes. Yum!!
Thanks for all the delicious recipes.
Hi Leslie,
Happy Friday!! I am thrilled to hear that this recipe was such a hit! Thanks so much for giving it a try!😎☀️ xT
A question, does the shallot get cooked in the butter with garlic? It’s in the ingredients list, but not in the instructions.
Making this tonight.
Hi Victor,
Yes, you can go ahead and add it in step 3. Please let me know if you have any other questions, I hope you love this dish! xx
Made this last night for my son. He loved it! Great combination of flavors. We added a chopped jalapeño to the meat for some extra heat.
Hi Michelle,
Awesome! Love to hear that this dish turned out well for you, thanks a lot for making it! xx
This one was hard to follow. Not clear and ingredient list (scallions) called for things not used and then instructions used ingredients (flour) not on list. Over all good dish but could take another look over for not up to your usual awesomeness! Won’t make again unless re-vamped.
Hi Destiny,
Thanks for trying this recipe and sharing your feedback, sorry to hear it wasn’t enjoyed. There’s no flour in this recipe. Sorry about that! xx
Delish!! Ours was very spicy but will adjust for next time! Wanted to mention that shallots are in the ingredient list but not in the instructions and flour is in the instructions but not in the ingredient list. 😉 Thanks for everything, always!!
Thanks so much Em!! I appreciate you giving this dish a try and sharing your review! Happy Thursday! xT
This sounds amazing! The instructions mention flour but it isn’t in the ingredient list. Is it necessary?
Hi Danielle,
Sorry about that, there’s no flour in this recipe:) Please let me know if you give this dish a try, I hope you love it! xx
This looks awesome! Are there any other veggies you’d recommend if I want to sub out peppers?
Hi Lucy,
Thanks so much! Sure, you could really use any veggies that you like here…broccoli and zucchini would both be great options! I hope this helps! xx
This sounds so good! I’m going to make it for a couple people who don’t love really spicy food. How would you adapt it for them?
Thanks so much Christy!! I would just reduce your Gochujang to 2 teaspoons for this recipe! Please let me know if you have any other questions! xT