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Mongolian Beef Sheet Tray Dinner

Struggle Meals - "Going With the Grain"

Prep Time
Cook Time


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


  • 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


Beef and Vegetables

  1. Preheat the oven to 425 degrees.
  2. On a cutting board, cut the skirt steak perpendicular in thin strips cutting against the fibers.
  3. Next, in a large bowl, toss the sliced beef with cornstarch, salt, and pepper. Make sure it is well coated. Set aside.
  4. 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.
  5. Place in the oven. Roast for 30 to 35 minutes, until squash is tender. Remove from oven.
  6. Sprinkle with sesame seeds. Serve, and enjoy.


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