Living on Cloud Nine: one sheet pan meals

It is very rare that we have red meat at home. The occasional red meat I do have, is usually in a burger form at a restaurant now and then or the one steak I order a year at Ruth Chris. It’s not that I don’t like red meat, I love it! I just try to keep it in moderation for myself and my family. However, this Mongolian Beef recipe made my indulgence of red meat from the flank steak incredibly worth it! It was out of this world delicious! I first saw this recipe on Danielle's Blog talking about how much her family loved it and I know mine would loved it too. So, I decided to give it a try myself with some tweaks. What I love most about it? It’s one of those sheet pan meals that packs the flavor and is super easy clean up.
It was so good that I did not even need rice or any kind of carb with mine.

What you'll need

Sheet Pan Mongolian Beef

INGREDIENTS

1-pound flank steak

1-pound fresh green beans, trimmed and halved

1/4 cup cornstarch

4 tablespoons coconut oil, divided

1/2 teaspoon ground ginger

4 teaspoons minced garlic

1/3 cup low-sodium soy sauce

1/3 cup brown sugar

3 tablespoons red cooking wine

1/2 teaspoon ground black pepper

3-4 scallions, chopped

DIRECTIONS

Preheat the oven to 450°. Slice the flank steak against the grain into small thin strips. Toss the steak in a bowl with corn starch. Spread the trimmed green beans out on a large rimmed baking sheet and drizzle with 2 tablespoons of the coconut oil that has been melted. Sprinkle with some ground black pepper. Roast the green beans for five minutes. Push the green beans to the sides of the pan and spread the flank steak strips across the center in a single layer. Drizzle the steak with the remaining 2 tablespoons of melted coconut oil and cook in the oven for 8 more minutes. Meanwhile, whisk together the garlic, brown sugar, ginger, soy sauce, cooking wine and ground black pepper together. Remove the sheet pan from the oven and pour the sauce over the steak and green beans. Bake again for about another 7 minutes. Remove the pan from the oven sprinkle with the chopped scallions and serve.