Air Fryer Mongolian Beef
Ready in about 31 minutes.
Updated 7 September 2026
This takeaway favourite of crisp beef strips in a glossy soy-ginger sauce is easy to recreate. A light cornflour coat crisps up in the air fryer, then gets tossed in a sticky sauce for that signature sweet, savoury finish.
Ingredients
- 500 g flank steak, thinly sliced
- 3 tbsp cornflour
- 1 tbsp vegetable oil
- 4 tbsp soy sauce
- 3 tbsp brown sugar
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 3 spring onions, cut into batons
Method
- 1Toss the sliced beef in cornflour until lightly coated, then spritz with oil.
- 2Preheat the air fryer to 200°C (400°F) for 3 minutes.
- 3Cook the beef in a single layer for 9-12 minutes, tossing halfway, until crisp and cooked to 71°C (160°F).
- 4Meanwhile simmer the soy, sugar, garlic and ginger in a pan until slightly thickened.
- 5Toss the cooked beef through the warm sauce to coat.
- 6Stir in the spring onions and serve straight away over rice.
Tips for the best results
- A thin, even cornflour coating gives the best crunch; shake off any excess.
- Have the sauce ready before the beef finishes so you can toss and serve while crisp.
Frequently Asked Questions
What temperature and time for air fryer mongolian beef?+
Cook at 200°C / 400°F for 9-12 min, toss halfway.