Sheet Pan Mongolian Beef and Vegetables

• servings: 4 servings
• active time: 15 minutes
• total time: 2 hours 35 minutes

Ingredients

1 to 1 ½ lbs beef flank steak (thinly sliced)

½ cup vegetable oil

1/3 cup low sodium soy sauce

¼ cup honey

2 cloves minced garlic

1 teaspoon ground ginger

¾ teaspoon red pepper flakes

½ teaspoon pepper

3 tablespoons vegetable oil

2 teaspoons low sodium soy sauce

1 ¼ pounds fresh vegetables (green beans, broccoli and/or red pepper, chopped or sliced)

cooked white rice, sesame seeds and sliced green onions, for serving

Directions

In a large bowl or large resealable plastic bag, stir 1/2 cup vegetable oil, 1/3 cup soy sauce, honey, garlic, ginger, red pepper flakes and pepper until well combined. Add sliced steak; stir or seal bag and gently toss to coat meat. Refrigerate 2 to 8 hours (or overnight).

Heat oven to 400°F. Line a large rimmed baking sheet with foil.

In a large bowl, toss prepared vegetables with remaining 3 tablespoons vegetable oil and 2 teaspoons soy sauce. Arrange in a single layer on baking sheet. Bake 10 minutes.

With tongs, remove meat from marinade; discard marinade. Transfer meat to an empty space on baking sheet in a single layer. Bake 10 to 15 minutes more, until vegetables are crisp-tender and an instant-read thermometer inserted in center of largest strip of beef reads between 145°F and 160°F.

Serve beef and vegetables in bowls with rice. Top with sesame seeds, green onions and more soy sauce, if desired.

Nutrition

• Calories: 737 kcal
• Total Fat: 47 g
• Saturated Fat: 9 g
• Unsaturated Fat: 34 g
• Trans Fat: 0.3 g
• Cholesterol: 102 mg
• Sodium: 1019 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 6 g
• Total Sugars: 18 g
• Protein: 44 g