Name: Mongolian Beef Sheet Tray Dinner
Prep time: 15 min
Cook time: 50 min
Yield: 4
Ingredients: 1 pound skirt steak, sliced into ¼-inch strips; ¼ cup cornstarch; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; 1 pound green beans, trimmed and halved; 1 pound butternut squash, peeled and cut in ½-inch cubes; 1 tablespoon canola oil; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1 tablespoon sesame seeds; 6 cloves garlic, minced; 1-inch piece ginger, peeled and minced; ⅓ cup soy sauce, low sodium; 2 tablespoons canola oil; 1 tablespoon granulated sugar; 1 teaspoon chili flakes

1 pound skirt steak, sliced into ¼-inch strips

1 pound butternut squash, peeled and cut in ½-inch cubes

Beef and Vegetables

On a cutting board, cut the skirt steak perpendicular in thin strips cutting against the fibers.

Next, in a large bowl, toss the sliced beef with cornstarch, salt, and pepper. Make sure it is well coated. Set aside.

On a large rimmed sheet tray, spread the green beans and butternut squash. Drizzle with oil, salt, and pepper. Add the coated beef on top, trying to keep everything in a single layer. Pour sauce over beef and vegetables.

Place in the oven. Roast for 30 to 35 minutes, until squash is tender. Remove from oven.

Sprinkle with sesame seeds. Serve, and enjoy.

Sauce

In a small bowl, whisk together garlic, ginger, soy sauce, oil, sugar, and chili flakes. Set aside.

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