Sheet Pan Mongolian Beef and Vegetables

4.50 from 4 votes

Sheet Pan Mongolian Beef and Vegetables

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!

Prep Time15

Cook Time20

Marinading Time2

Total Time2 35

Course: Dinner

Cuisine: Asian

Keyword: flank steak marinade, honey soy marinade, sheet pan steak

Servings: Servings

Author: Stephanie Wise

Ingredients

For the marinade:

1 to 1 ½ lbs beef flank steak thinly sliced
½ cup vegetable oil
⅓ 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

Vegetables:

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

Instructions

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.

Notes

If you can't find Flank Steak, Hanger Steak or thin-cut Sirloin works well in this recipe, too.

Nutrition