When the dinner bell rings, this Sheet Pan Mongolian Beef and Vegetables should be at the table. Tender marinated slices of Flank Steak, crisp-roasted veggies, and fluffy white rice come together in a meal that’s as easy to make as it is to eat. Forget takeout – this is the new way to enjoy Asian food any night of the week.
I have very vivid, happy memories that involve Mongolian beef. As a kid, we’d often order Chinese food from a local place called Tang’s, and it’s basically the only Asian takeout I grew up on. We’d always order Mongolian beef as part of our spread and, not to pick favorites, but it was always the dish I loved most. Thin, savory, glazed strips of beef were tossed in an umami-packed sauce with slivers of green onions, and I would eat plateful after plateful.