
Mongolian Beef Sheet Tray Dinner
Struggle Meals - "Going With the Grain"
15
Prep Time (minutes)
50
Cook Time (minutes)
4
ServingsIngredients
Beef and Vegetables
- 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
Sauce
- 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
Steps
Beef and Vegetables
- Preheat the oven to 425 degrees.
- 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.