Sheet Pan Mongolian Beef

Sheet Pan Mongolian Beef
Sheet Pan Mongolian Beef
Sheet Pan Mongolian Beef
Sheet Pan Mongolian Beef

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • ½ cup vegetable oil
  • ⅓ cup soy sauce
  • ¼ cup honey
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • ¾ teaspoon dried crushed red pepper
  • ½ teaspoon coarse black pepper
  • 1 small flank steak, thinly sliced
  • 1 small onion, halved and thinly sliced
  • 1 package (6 ounces) snow peas
  • ½ cup shredded carrots
  • Cooked rice
  • Sesame seeds

Directions

  1. In a large resealable bag, add oil, soy sauce, honey, garlic, ginger, dried red pepper and black pepper. Seal and shake bag to combine ingredients.
  2. Add steak and onion to bag. Remove air from bag and seal. Gentle turn bag until meat is coated with marinade. Refrigerate several hours or overnight.
  3. Heat oven to 350°F.
  4. Drain meat mixture; discard marinade. In a 13x9-inch baking pan, arrange meat, onions, snow peas and carrots in a single layer.
  5. Bake 25 to 30 minutes or until vegetables are tender-crisp.
  6. Serve with rice and sprinkle with sesame seeds.

Serves: 2

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