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.
Servings 4
Ingredients
- 1 lb flank steak, thinly sliced
- 2 tablespoon cornstarch
- 1 tablespoon neutral oil
- 1 red bell pepper, sliced
- 3 dried whole red chilies
Sauce ingredients
- ¼ cup soy sauce
- 3 tablespoon brown sugar
- 1 tablespoon hoisin sauce
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
Instructions
- Place sliced beef in a bowl. Toss with cornstarch until evenly coated, then drizzle with oil and toss again.
- 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.
- In a small bowl, whisk soy sauce, brown sugar, hoisin sauce, ginger, and garlic until smooth.
- Add red bell pepper slices and dried whole red chilies to the air fryer basket with the beef. Air fry for 2 minutes.
- Pour the sauce over the beef and peppers. Toss well and air fry for another 2 - 3 minutes until glossy and slightly thickened.
- Remove dried chilies if desired. Serve hot over rice or noodles.
Notes
Taste & Texture
Crispy-edged, tender beefSticky-sweet soy glaze
Fresh crunch from bell peppers
Subtle smoky heat from dried chilies
Storage, Freezing & Reheating
Fridge:Store leftovers in an airtight container for up to 3 days. Freezer:
Freeze the beef (without sauce or vegetables) for up to 1 month. Reheat:
Warm in the air fryer or a skillet until heated through and glossy again.