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Sheet Pan Mongolian Beef

You’ve probably tried Mongolian beef at your favorite Chinese restaurant – and if you haven’t,  you’re missing out. While takeout always seems like a good idea, this tasty beef dish is easy to make at home  – on a sheet pan. What could be easier than that? Whether you need a quick dinner recipe for a busy weeknight or something new to make for your weekly Meal Prep Sunday cook-a-thon, make this sheet pan supper. 

In a large resealable bag, add vegetable oil, soy sauce, honey, garlic, ginger, dried crushed red pepper flakes, and black pepper. Seal the bag and shake it until all the ingredients are combined.

Then add thinly sliced onions and flank steak to the bag. Pro tip: wrap the flank steak in plastic wrap and put it in the freezer for 30 minutes before slicing. That firms up the meat and makes it a lot easier to cut into super-thin slices.

Remove the air from the bag and seal tightly. Refrigerate for a few hours, or if you have the time, overnight. You want to give those flavors plenty of time to marry and permeate the meat.

When your meat has marinated, drain the flank steak and onions and discard the marinade. On a baking sheet, arrange the flank steak, onions, snow peas, and carrots in a single layer (so everything cooks quickly and evenly).

Bake at 350 degrees for 25-30 minutes until the vegetables are tender and the meat is cooked through. While the mongolian beef is cooking, plug in your Hamilton Beach rice cooker and make brown rice to round out the meal.

We served the mongolian beef over brown rice with a sprinkle of sesame seeds  – but you could add extra soy sauce, sriracha or even green onion on top for extra flavor. Planning ahead for the week? This meal is also a great meal prep recipe. Portion out the sheet pan supper into to-go containers with brown or white rice and store in the fridge for easy grab-and-go lunches throughout the week.

Sheet Pan Mongolian Beef

Author: Hamilton Beach Test Kitchen


  • ½ cup vegetable oil
  • 1/3 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


  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 13×9-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

Test Kitchen Tip: Wrap flank steak in plastic wrap and freeze for 30 minutes. This makes cutting thin slices easy.

Other sheet pan supper recipes:



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