sheet pan mongolian beef and vegetables
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.
This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
Nowadays, I live several hundred miles away from Tang’s, and I haven’t had Mongolian beef that tastes as good since – until now. Thanks to this sheet pan Mongolian beef and vegetables, I can relive my childhood and enjoy the same tasty Asian beef recipe I lived on for years, without even having to order takeout.
How to Make Sheet Pan Mongolian Beef
My take on Mongolian beef involves a savory marinade of soy sauce, honey, garlic, and ginger. For this recipe, since the beef is the star of the dish, it’s important to start with a high-quality cut — preferably Flank Steak, Hanger Steak or even thin-cut Sirloin. When you start with a premium protein, the flavor, nutrients, and care and dedication from the farmers and ranchers who raised the beef shines through. The rest is just a delicious bonus.
Once the beef is marinated, we toss the vegetables in a little bit of soy sauce and oil and roast them for a few minutes on their own until they begin to soften. Then we add the beef, and everything bakes on the sheet pan for a few more minutes until the beef is cooked through to an optimum temperature — between 145°F and 160°F — and the vegetables are crisp-tender. To determine the beef’s doneness, insert an instant-read thermometer into the center of the thickest strip of meat toward the end of cooking time for about 15 seconds.
How to Serve Mongolian Beef
My favorite way to serve Sheet Pan Mongolian Beef with Vegetables is on a bed of hot and fluffy white rice, with an extra drizzle of soy sauce and a sprinkle of sesame seeds and fresh sliced green onions. Every bite is a combination of juicy, tender beef; savory, crisp roasted veggies; and soft rice with a delicate crunch from the toppings. It makes me drool just thinking about it (don’t lie: You’re drooling, too).
This dish is great for meal prep, too – I love to bake a big batch on Sunday and portion it into to-go containers for the week’s lunches or dinners. All it takes is a quick reheat, a dash of soy sauce, a sprinkle of seeds and onions and it’s like having takeout at a moment’s notice – without having to order anything.
Tips for the Best Sheet Pan Mongolian Beef and Vegetables
Before you run off and make this dish immediately (which, I don’t blame you!), here are a few more tips to ensure Mongolian beef perfection:
1. The longer you can marinate the beef, the better. You can marinate it for a minimum of 2 hours, but overnight/8 hours is ideal for the beef to absorb as much umami flavor as possible.
2. Cut the vegetables into similar-size pieces so they all bake to the same tenderness. The same can be said for the strips of beef – make sure they, too, are similar in size before baking.
3. Line your baking sheet with foil for super-easy cleanup! Perhaps my favorite pro tip.
Now go forth and enjoy this easy, flavorful sheet-pan twist on a popular Asian takeout dish! I, for one, am glad my Mongolian beef-loving days are far from over.
For more information and beef-inspired goodness, head to BeefItsWhatsforDinner.com.Print
Tender marinated Flank Steak is cooked with roasted veggies on a sheet pan to savory, umami-filled goodness. Serve with hot, fluffy rice for a complete meal!
- 1 to 1 1/2 lbs beef Flank Steak, thinly sliced
- 1/2 cup plus 3 tablespoons vegetable oil, divided
- 1/3 cup plus 2 teaspoons soy sauce, divided
- 1/4 cup honey
- 2 cloves minced garlic
- 1 teaspoon ground ginger
- 3/4 teaspoon red pepper flakes
- 1/2 teaspoon pepper
- 1 1/4 lbs fresh vegetables (green beans, broccoli and/or red pepper), chopped or sliced
- Cooked white rice, sesame seeds and sliced green onions, for serving
- 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.
If you can’t find Flank Steak, Hanger Steak or thin-cut Sirloin works well in this recipe, too.
Keywords: honey soy marinade, flank steak marinade, sheet pan steak
Thank you to Beef. It’s What’s For Dinner. for sponsoring this post!