Teriyaki sauce is a Japanese marinade that goes amazing on almost all proteins, steak tips included. Don’t be scared of the time it takes to cook the sauce down; a few extra minutes on the stovetop yields a big reward, and if you double the recipe, the extra sauce will keep in the fridge for up to a week and for up to three months in the freezer. If you’d like to go gluten-free, swap tamari for soy sauce. A sprinkle of white sesame seeds at the end adds a nice crunch to the broccoli.
¼ cup soy sauce or gluten-free tamari
2 tablespoons unseasoned rice vinegar
¼ cup plus 1 tablespoon honey
1 clove garlic
½ teaspoon grated ginger
1 tablespoon cornstarch
½ cup water
2 pounds steak tips
2 large heads broccoli
2 tablespoons olive oil
½ teaspoon salt
1 tablespoon white sesame seeds
In a small saucepan, combine the teriyaki sauce ingredients, adding the cornstarch and cold water last. Whisk until combined, then bring to a simmer. Let cook for 5 minutes, stirring often, then remove from the heat.
While the sauce is cooking, prepare the broccoli florets. Remove the thick stalks from the broccoli and discard, then chop the head into bite-sized florets. Spread the broccoli on one half of the sheet pan, drizzle with olive oil and salt and toss gently to coat.
Preheat the oven to 450*F.
Take a length of aluminum foil and fashion it into a bowl.
Place the steak tips in the aluminum foil bowl, then pour the teriyaki sauce on top and use a spoon to gently toss the steak tips, coating them in the sauce.
Place the pan in the oven and cook for 10-12 minutes, or until the steak tips are cooked through and little to no pink remains when they are cut open.
Sprinkle the broccoli with sesame seeds just before serving.