Preheat the oven to 450 degrees F, convection if possible. Slice the flank steak against the grain into thin slivers. Then toss the strips with cornstarch.
Spread the green beans out on a large rimmed baking sheet and drizzle with 3 tablespoons melted coconut oil. Sprinkle with pepper. Roast the green beans for 5 minutes.
Move the green beans to the sides of the pan, and spread the flank steak slivers across the center in a single layer. Drizzle the steak with 2 tablespoons coconut oil and roast in the oven for 8 minutes.
Meanwhile, whisk the ginger, garlic, soy sauce, brown sugar, sherry and crushed red pepper together.
Remove the sheet pan from the oven. Pour the sauce over the top of the steak. Roast again for 7 minutes. Then toss the beef and beans together and sprinkle with chopped scallions.
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|Serving Size: 1 (1291g)|
|Recipe Makes: 1|
|Calories from Fat: 914 (41%)|
|Amt Per Serving||% DV|
|Total Fat 101.6g||135 %|
|Saturated Fat 72.5g||363 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 3g|
|Cholesterol 158.8mg||49 %|
|Sodium 4494.7mg||155 %|
|Potassium 2963.9mg||78 %|
|Total Carbohydrate 216.2g||64 %|
|Dietary Fiber 17.2g||69 %|
|Sugars, other 199g|
|Protein 114.2g||163 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2231
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