Hey, What’s Cookin’?
A delicious, simple meal does not need a complicated introduction! Sheet Pan Mongolian Beef features tender, juicy flank steak with a variety of asian seasonings and hearty vegetables. It’s so simple and fast to prepare that it makes a great weeknight meal. One-pan cooking ensures quick cleanup as well!
Sheet Pan Mongolian Beef
Adapted from a recipe by twomenandalittlefarm
This main course will be excellent served over hot cauliflower rice or zucchini noodles (zoodles). Prepare either accompaniement ahead of time and keep it warm while you make the Mongolian Beef.
- 1/3 cup reduced-sodium soy sauce or Tamari
- 1 tbs dark sesame oil
- 2 tbs coconut sugar
- 3 tbs dry sherry (or rice vinegar)
- 1 tbs minced ginger
- 6 cloves of garlic, minced
- 1-1/2 lbs. trimmed green beans or asparagus
- 1/2 tsp red pepper flakes
- 2 tbs coconut oil
- 1-1/2 to 2 lbs. of flank steak
- 3-4 tbs cornstarch or arrowroot starch
- 1/2 tsp black pepper
- 1 tbs gochugaru (Korean red pepper flakes)
- 3 tbs toasted sesame seeds
- 5 green onions, both white and green parts, sliced thin
- Preheat oven to 450 degrees.
- In a small bowl, make the sauce using the first 6 ingredients. Set aside.
- Toss together the green beans, red pepper flakes, and coconut oil on a rimmed sheet pan. Place pan in the oven and roast for 7 minutes. Pull pan from oven when timer is up and set aside.
- Meanwhile, slice the flank steak against the grain into thin pieces. If they are too long, just cut each thin strip in half to make more bite sized pieces. Place the pieces into a gallon-size zipper bag.
- When the steak is sliced, add the cornstarch, pepper, and gochugaru to the bag. Shake very well, then let the steak rest and absorb the cornstarch for 5 minutes.
- When steak is ready, push the beans to the sides of the pan. Arrange the steak in the middle of the pan in one layer. Roast at 450 degrees for 10 minutes.
- Pull pan from oven and pour the sauce over all. Toss steak/veggies/sauce well. Return pan to oven and roast for another 10 minutes.
- Serve over cauliflower rice or veggie noodles. Sprinkle with sesame seeds and green onions.
- If you do not have a single sheet pan large enough to fit the veggies/meat, use two sheet pans and make sure that you pour sauce over both veggies and meat for the final 10 minutes of roasting.
- Asparaus, root vegetables, winter squash, or any other relatively firm vegetable will work well in this dish. Zucchini and summer squash will NOT work well.
Photograph via twomenandalittlefarm