30 min serves 4-6

One Sheet Mongolian Beef

Make this Mongolian beef all on one sheet tray. No need to get take it out. This will do just fine.

ACTIVE: 15 min. PASSIVE: 15 min. DIFFICULTY Easy


  • 1 10oz package Pre Petite Sirloin
  • Kosher salt and black pepper
  • 1/2 pound fresh green bean, stems trimmed
  • 2 T cornstarch
  • High heat cooking oil spray; we use grapeseed
  • 2 T freshly grated ginger
  • 6 cloves minced garlic
  • 1/4 C low sodium soy sauce
  • 1/4 C cane sugar
  • 2 T apple cider vinegar
  • 1 t crushed red pepper flakes
  • 1/4 C finely chopped scallions
  1. Remove the vacuum sealed steaks from the cardboard backing, chipboard from by tearing at the perforation and place in freezer for 25 minutes.
  2. Trim the stem ends of the green beans and set aside.

  3. Place the ginger, garlic, soy sauce, sugar, vinegar, and red pepper in a jar with a tight-fitting lid. Shake vigorously to combine, until sugar has dissolved. Set aside.

  4. Preheat oven to 425°F.

  5. Remove the steaks from the package and using a sharp knife, slice against the grain in to very thin strips. Place cut meat on a cutting board, spray completely with cooking spray, and season with salt and pepper.

  6. Using a mallet or rolling pin gently tenderize the meat but lightly pounding without tearing. Turn meat over, spray with cooking oil, season the other side and gently pound to tenderize.

  7. Place sliced meat on a plate or in a shallow bowl. Put cornstarch in a small sieve or sifter and sprinkle evenly over the meat. Toss the slices gently with your hands to coat as evenly as possible.

  8. Place sliced meat on a sheet pan and put in the preheated oven. Cook for 5 minutes. Remove the pan and add the green beans. Shake the sauce and pour over the meat and beans. Return pan to the oven and cook for another 5 minutes.

  9. Turn your oven to broil and cook for 2 to 3 minutes (keep an eye so it doesn’t burn) until meat and beans are beginning to crisp.

  10. Using a spatula scrape the steak and green beans onto a platter making sure to loosen the sauce from the pan. It will be sticky, like syrup. Sprinkle scallions over and serve.


Amount per 100g

  • 141g

    1 serving
  • 178kcal

  • 14.09g

  • 494mg

  • 1.6g

  • 7.4g

  • 13.84g

  • 6.65mg


Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Chef Sarah Russo