Air Fryer Mongolian Beef
Air Fryer Mongolian Beef features flank steak, cornstarch, soy sauce, brown sugar, and ginger; air fry at 400°F for 12 minutes until crispy, then toss in a sticky glaze.
Saved in this browser. View saved recipes
Method
- 1
Toss sliced flank steak with cornstarch and vegetable oil until evenly coated.
- 2
Air fry at 400°F for 10-12 minutes, shaking halfway, until beef is crispy.
- 3
While beef cooks, simmer soy sauce, brown sugar, garlic, ginger, and pepper flakes in a small saucepan until slightly thickened.
- 4
Remove from heat and stir in sesame oil.
- 5
Toss crispy beef with sauce. Garnish with green onions and sesame seeds. Serve over rice.
Pro tip. The cornstarch coating is key — it creates crispy edges that hold onto the sauce. Slice the steak as thin as possible against the grain. Don't toss with sauce until ready to serve or the coating gets soggy.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
