Air Fryer Mongolian Beef

Why You’ll Love This Recipe

This version of Mongolian Beef skips the deep frying without sacrificing the crispy texture or bold flavor. Using the air fryer cuts down on oil and cooking time while keeping the beef nice and tender. It’s an easy, healthier alternative to takeout and can be ready in under 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Flank steak or sirloin steak (thinly sliced against the grain)
• Cornstarch
• Soy sauce
• Brown sugar
• Garlic (minced)
• Ginger (minced or grated)
• Water
• Sesame oil
• Green onions (sliced)
• Cooking spray or oil (for air frying)

Directions

1. Pat the beef dry and toss it in cornstarch until evenly coated. Let it sit for 10 minutes to help it crisp.
2. Preheat the air fryer to 400°F (200°C).
3. Lightly spray the air fryer basket with oil. Arrange the beef in a single layer (cook in batches if needed).
4. Air fry for 8–10 minutes, shaking or flipping halfway through, until crispy and browned.
5. While the beef cooks, make the sauce: In a small saucepan, combine soy sauce, brown sugar, garlic, ginger, water, and sesame oil. Bring to a simmer over medium heat and cook until slightly thickened (about 5–7 minutes).
6. Add the cooked beef to the sauce and toss to coat evenly.
7. Serve hot over rice and garnish with sliced green onions.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Spicy version: Add red pepper flakes or sriracha to the sauce.
• Gluten-free: Use tamari instead of soy sauce.
• Sweeter version: Add a tablespoon of hoisin sauce or honey to the sauce.
• Add veggies: Stir-fry bell peppers, broccoli, or snap peas and mix in with the beef and sauce.
• Low-sugar: Reduce the brown sugar or use a sugar substitute to make it lighter.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat until warmed through or microwave in 30-second intervals.
To keep the beef crispy, avoid microwaving if possible — reheating in the air fryer for 3–4 minutes at 375°F works best.

FAQs

What cut of beef is best for Mongolian Beef?

Flank steak or sirloin are ideal for their tenderness and quick cooking time.

Do I have to marinate the beef?

No, just coat with cornstarch and air fry. The flavor comes mainly from the sauce.

Can I make this ahead of time?

Yes, cook the beef and sauce ahead and combine when ready to serve. Reheat gently before serving.

Why coat the beef in cornstarch?

Cornstarch helps the beef crisp up in the air fryer and thickens the sauce once added.

Can I use chicken instead of beef?

Yes, thinly sliced chicken breast or thighs work well — just adjust cooking time as needed.

What should I serve with Mongolian Beef?

Steamed rice, fried rice, or lo mein noodles are great choices. Add stir-fried vegetables for a full meal.

Is air frying healthier than pan-frying?

Yes, air frying uses significantly less oil while still achieving a crispy texture.

Can I double this recipe?

Yes, but cook the beef in batches to avoid overcrowding the air fryer.

How do I thicken the sauce more?

Simmer it longer or add a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water).

What if I don’t have an air fryer?

You can pan-fry the beef in a small amount of oil over medium-high heat until crisp.

Conclusion

Air Fryer Mongolian Beef is a fast, flavorful, and healthier version of a takeout favorite. With crispy beef and a bold, garlicky-sweet sauce, it’s perfect for an easy dinner at home without the extra oil or fuss. Serve it with your favorite sides for a complete and satisfying meal.

Air Fryer Mongolian Beef

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Air Fryer Mongolian Beef is a lighter, crispier version of the takeout classic, made quickly with tender beef, a garlicky-sweet sauce, and no deep frying. It’s perfect for an easy, flavorful weeknight dinner.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Air Fryer
• Cuisine: Asian-Inspired
• Diet: Low Lactose

Ingredients

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 1/4 cup cornstarch
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced or grated
• 1/4 cup water
• 1 tsp sesame oil
• 2 green onions, sliced (for garnish)
• Cooking spray or neutral oil (for air fryer)

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Instructions

1. Pat beef dry and toss with cornstarch until evenly coated. Let sit for 10 minutes.
2. Preheat air fryer to 400°F (200°C).
3. Lightly spray the air fryer basket with oil and arrange beef in a single layer. Cook in batches if necessary.
4. Air fry for 8–10 minutes, shaking or flipping halfway through, until crispy and browned.
5. Meanwhile, make the sauce: In a saucepan, combine soy sauce, brown sugar, garlic, ginger, water, and sesame oil. Simmer over medium heat for 5–7 minutes until slightly thickened.
6. Add cooked beef to the sauce and toss to coat evenly.
7. Serve hot over rice and garnish with sliced green onions.

Notes

• Use tamari instead of soy sauce for a gluten-free option.
• Add red pepper flakes or sriracha for a spicy kick.
• Pan-fry if you don’t have an air fryer—just use a little oil in a skillet.
• To keep the beef crispy when reheating, use the air fryer instead of the microwave.
• Double the sauce if you prefer a saucier dish or are serving with noodles.

Nutrition

• Serving Size: 1 serving (1/4 of recipe)
• Calories: 330
• Sugar: 13g
• Sodium: 690mg
• Fat: 13g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 75mg