Sheet Pan Mongolian Beef

Spicy Sheet Pan Mongolian Beef RecipeSizzling Sheet Pan Mongolian Beef, a tantalizing dinner you’ve got to try!

Sheet Pan Mongolian Beef Recipe
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“Sheet Pan Dinners” are all the rage this year. Have you noticed?

Some sheet pan recipes I see make a lot of sense. Others not so much. There is a time and place for cooking an entire meal on one single baking sheet. However, sometimes using a skillet or sauce pan is arguably a better method, regardless of the current trends.

Making Sheet Pan Mongolian Beef Recipe

How To: Sheet Pan Mongolian Beef Recipe


Savory spicy stir-fried Mongolian Beef is traditionally cooked in a large wok over an extremely high heat flame.

Yet what if you don’t own a wok? Well then, a sheet pan is the next best thing. Truly!

How to Make Sheet Pan Mongolian Beef Recipe

Today’s Sheet Pan Mongolian Beef is a classic restaurant-style recipe with roasted green beans and scallions.

Of course, you can make this recipe over the stovetop in a large wok. Yet if you don’t own a wok, or simply don’t want to stand over a steamy pan this time of year, Sheet Pan Mongolian Beef offers the same flavor and soft beef texture, with crispy edges, as the wok method.

Must-Make Sheet Pan Mongolian Beef Recipe

Roasting the beans and meat in a single layer in a hot oven emulates the wok method perfectly.

To make Sheet Pan Mongolian Beef start by shaving flank steak into thin strips and tossing them with cornstarch.

Sizzling Sheet Pan Mongolian Beef Recipe

Roast the green beans for 5 minutes by themselves. Then move the beans to the sides of the pan and lay the steak out in a single layer.

Roast again to crisp the steak. Then pour a sticky-sweet soy glaze over the top with garlic, ginger and crushed red pepper.

Roast the Mongolian Beef for just a few more minutes to let the sauce bubble and season the meat. Done!

Sheet Pan Mongolian Beef creates less mess, tastes amazing, and keeps the heat in the oven and out of your face. Those are pretty good reasons to use a sheet pan!

Zippy Sheet Pan Mongolian Beef Recipe

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10 comments on “Sheet Pan Mongolian Beef

  1. Antonia Danieleposted July 31, 2017 at 4:50 pm Reply

    Can I use something else to substitute the Sherry or can I just leave it out? My brother had the Mongolian beef from P.F Changs and I’ve been looking for a good recipe to make and this one’s looks good and is easy.

    • Sommerposted August 1, 2017 at 12:18 pm Reply

      Hi Antonia,

      Yes, you can substitute beef broth or water for the sherry. However, sherry does offer a distinct flavor that will be noticeably missed. You do not have to go to the liquor store to find sherry. Most grocery chains offer “cooking sherry” somewhere around the vinegar section. :)

  2. Brooklyn Girlposted August 1, 2017 at 8:50 pm Reply

    What kind of oil can I use in place of coconut oil.  I never buy coconut oil and don’t want to buy it just for one recipe.

    • Sommerposted August 1, 2017 at 10:46 pm Reply

      Hi Brooklyn,

      You can really use any oil you like! Vegetable oil, peanut oil, or canola are good choices. :)

  3. Kelly Senyei @ Just a Tasteposted August 4, 2017 at 11:17 am Reply

    Yum! This Mongolian beef looks delicious, Sommer! Love the simplicity (and easy cleanup!) of sheet pan dinners. :)

    Rating: 5
  4. Monicaposted August 16, 2017 at 5:37 am Reply

    I made this last night and it was great! My husband was very pleasantly surprised. He wasn’t sure what he was getting. I will be making this again.

    I didn’t have sherry so I looked up a substitute. I used apple cider vinegar, but less of it, as was recommended.

    Rating: 5
    • Sommerposted August 16, 2017 at 7:30 pm Reply

      Hey Monica,

      Thanks so much for reporting back. I’m so very glad you liked it! And great tip about the cider vinegar. :)

  5. Meghanposted August 16, 2017 at 9:26 am Reply

    Flank steak is expensive… do you think another cheaper cut of meat like a sirloin roast (when it’s on sale) or something like that might work just as well? Have you ever tried? This sounds awesome. 

    • Sommerposted August 16, 2017 at 7:29 pm Reply

      Hi Meghan,

      I’ve only made it with flank steak, but it’s definitely worth trying with sirloin. If you do, please let me know how it turns out. PS – Flank steak also goes by the name “London Broil” and is sometimes less expensive.

  6. Dinaposted August 20, 2017 at 9:44 am Reply

    Hi Sommer,

    Thanks for this. I tried this recipe today and loved it ! 

    Rating: 5