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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  Place curry paste, water, oil, sesame seeds, and spices in a medium bowl. Stir to combine the marinade.

  • 2 tbsp Thai curry paste, green
  • 2 tbsp water
  • 1 ½ tbsp toasted sesame oil
  • 1 tsp sesame seeds
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ⅛ tsp crushed red pepper

• STEP 3

  Wash, dry, trim, and seed bell pepper; large dice. Add to the bowl with the marinade along with the broccoli and mushrooms; stir to coat.

  • 1 red bell pepper
  • ½ (18 oz) bag broccoli florets
  • 1 (8 oz) pkg sliced white mushrooms

• STEP 4

  Transfer veggies to a baking sheet pan and spread out in an even layer. Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are fork-tender, 12-15 minutes. Remove from oven.

• STEP 5

  Meanwhile, preheat a skillet over medium-high heat.

• STEP 6

  While the skillet heats up, pat steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

  • ¾ lb ribeye steak
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 7

  Once the skillet is hot, add oil and swirl to coat the bottom. Add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate, loosely cover with aluminum foil, and set aside to rest, 5 minutes.

  • 1 tsp toasted sesame oil

• STEP 8

  Thinly slice steak against the grain.

• STEP 9

  To serve, divide steak and veggies between plates; sprinkle veggies with more sesame seeds. Enjoy!

  • 1 tsp sesame seeds