Mongolian Beef In Air Fryer

This Mongolian beef in air fryer recipe is one of those recipes I turn to when I’m craving takeout flavors but don’t want to deal with deep frying or waiting on delivery. The beef comes out tender with crispy edges, then gets coated in that glossy, savory-sweet sauce that clings to every strip. The bell peppers add just enough crunch, and the dried chilies bring a gentle, smoky heat without overpowering everything.

If you love fast Asian-inspired dinners like this, you’ll probably also love my Air Fryer Spicy Orange Chicken — same sticky-sweet sauce vibes, just with crispy chicken instead of beef. Now on to the Mongolian beef in air fryer recipe as promised!

Jump to:

• Why You’ll Love This Recipe
• Video Instructions
• Ingredients & Substitutions
• Instructions
• Pro Cooking Tips
• FAQs
• Mongolian Beef In Air Fryer

Why You’ll Love This Recipe

• Takeout flavor, lighter cooking: You still get that classic Mongolian beef taste, but without deep frying or greasy leftovers.
• Fast and weeknight-friendly: From prep to plate in under 30 minutes — this is one I make when time is tight.
• Crispy beef with glossy sauce: The air fryer gives the beef those crispy edges before the sauce goes on, so it never turns soggy.
• Easy to customize: You can dial the heat up or down and add extra vegetables depending on what’s in your fridge.

Video Instructions

Ingredients & Substitutions

• Flank steak: This is my go-to because it stays tender when sliced thin. Sirloin or skirt steak works just as well if that’s what you have.
• Cornstarch: This is what gives the beef its light, crisp coating and helps the sauce cling later.
• Dried red chilies: These add subtle heat and a little smokiness. I usually remove them before serving, but they do their job while cooking. Chili flakes work in a pinch.
• Soy sauce: I prefer low-sodium so the sauce doesn’t get too salty, especially once it reduces.
• Hoisin sauce: This adds depth and sweetness. If you’re out, oyster sauce is a good substitute.

Instructions

Step 1 - Coat the Beef

Place sliced beef in a bowl. Toss with cornstarch until evenly coated, then drizzle with oil and toss again.

Step 2 - Air Fry the Beef

Preheat the air fryer to 400°F (205°C). Arrange beef in a single layer. Air fry for 7 - 8 minutes, shaking halfway, until crispy on the edges.

Step 3 - Make the Sauce

In a small bowl, whisk soy sauce, brown sugar, hoisin sauce, ginger, and garlic until smooth.

Step 4 - Add Vegetables & Chili

Add red bell pepper slices and dried whole red chilies to the air fryer basket with the beef. Air fry for 2 minutes.

Step 5 - Toss with Sauce

Pour the sauce over the beef and peppers. Toss well and air fry for another 2 - 3 minutes until glossy and slightly thickened.

Step 6 - Serve

Remove dried chilies if desired. Serve hot over rice or noodles.

Pro Cooking Tips

• Slice against the grain: I always take the extra second to do this — it makes a huge difference in how tender the beef turns out.
• Don’t crowd the basket: I’ve learned that spreading the beef out is super important. If it’s piled up, it steams instead of crisping.
• Add the sauce at the end: This keeps the sugars from burning and gives you that shiny, restaurant-style glaze instead of a scorched sauce.
• Taste before serving: Depending on your soy sauce, you might not need any extra seasoning once it’s done.