Sizzling Sheet Pan Mongolian Beef, a tantalizing dinner you’ve got to try!
“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.
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!
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.
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.
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!
More Sheet Pan Dinners
Sheet Pan Mongolian Beef
- 1 pound green beans, trimmed and halved
- 1 pound flank steak
- 1/4 cup corn starch
- 5 tablespoons coconut oil, divided
- 1 tablespoons fresh grated ginger
- 6 cloves garlic, minced
- 1/3 cup low sodium soy sauce
- 1/3 cup brown sugar
- 3 tablespoons sherry
- 1 teaspoon crushed red pepper
- 1/2 cup chopped scallions
Preheat the oven to 450 degrees F, convection if possible. Slice the flank steak against the grain, into thin slivers. Then toss the strips with cornstarch.
- Spread the green beans out on a large rimmed baking sheet and drizzle with 3 tablespoons melted coconut oil. Sprinkle with pepper. Roast the green beans for 5 minutes.
- Move the green beans to the sides of the pan, and spread the flank steak slivers across the center in a single layer. Drizzle the steak with 2 tablespoons coconut oil and roast in the oven for 8 minutes.
- Meanwhile, whisk the ginger, garlic, soy sauce, brown sugar, sherry and crushed red pepper together.
- Remove the sheet pan from the oven. Pour the sauce over the top of the steak. Roast again for 7 minutes. Then toss the beef and beans together and sprinkle with chopped scallions.
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