Since I’m eating mostly gluten free, I haven’t eaten any Chinese from a Chinese restaurant since late January. If I want any Chinese type food, I have to make my own or just lucky like I did in June when I found gluten free Asian food at the Wegman’s hot bar.
So there has been more Chinese inspired meals at my house lately.
When I found this recipe a few weeks ago, I was super excited. So we had it for dinner soon afterwards. Hubby loved it! In fact, he kept talking about the beef for the next two weeks.
When I planned out my menu, the Mongolian Beef was once again on the menu. Boy, it did not disappoint. There were NO leftovers.
This is going to be on our menu at least once a month maybe more.
Mongolian Beef Sheet Pan
– 1 pound frozen green beans
– 1 pound flank steak
– 1/4 c. corn starch
– 5 Tbsp. coconut oil, divided
– 1 Tbsp. fresh ginger, grated
– 6 cloves of garlic, minced
– 1/3 c. soy sauce or coconut aminos
– 1/3 c. brown sugar
– 3 Tbsp. sherry
– 1/2 c. chopped green onions
- Preheat oven to 450 degrees Fahrenheit.
- Slice the flank steak into thin slivers. Toss the strips with cornstarch.
- Pour the green beans on a baking sheet with a rim. Drizzle 3 Tbsp. melted coconut oil. Roast for 5 minutes.
- After removing the pan from the oven, push the green beans to one side of the pan. Spread the flank steak across the other side in a single layer. Drizzle the remaining melted coconut over the steak. Roast for 8 minutes.
- In the meantime, whisk together ginger, garlic, soy sauce or coconut aminos, brown sugar, and sherry.
- After removing the pan from the oven, pour the sauce over the steak. Roast for an additional 7 minutes.
- After removing the pan from the oven, toss the green beans and beef. Top with green onions.
- Enjoy with cali-rice or rice.