Crispy Mongolian beef
Easy air fryer Mongolian beef, ready in minutes
Serves
4
Prep Time
5 mins
Cook Time
14 mins
Whip up the crispiest, tastiest Mongolian beef right in your air fryer using tender New Zealand beef. This simple recipe packs all the sweet and savoury flavours you crave, with a crunchy finish and zero hassle. Ideal for busy nights or when you want that takeaway vibe without leaving home!
If you’re always after a quick and easy way to make crispy, delicious Mongolian beef at home, you’re in the right place! This Air Fryer Mongolian Beef recipe is a total game changer. Using tender New Zealand beef cooked to perfection in your air fryer, it’s packed with all the sweet and savoury flavours you’d expect from your favourite takeaway, but without the grease or the wait.
The magic lies in the sticky, caramelised Mongolian sauce that coats every bite, made from simple ingredients like soy sauce, honey, garlic, and ginger. Tossed with crispy air-fried beef strips, it’s a match made in culinary heaven. No deep frying, no mess, just pure deliciousness with minimal effort. So if you’re craving that iconic takeaway taste but want to keep things healthier and quicker, this Air Fryer Mongolian Beef recipe is your new best friend. It’s perfect for whipping up a speedy dinner that’s bursting with flavour and texture. Ready to ditch the takeaway menus and cook up a storm? Let’s get that air fryer fired up and bring some crispy, sticky Mongolian beef magic to your kitchen tonight!
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ShareIngredients
1 tsp soy sauce
400g beef minute steaks
thinly sliced1 egg
2 Tbsp cornflour
1 tsp Chinese five spice
1 tsp sesame oil
1 tsp fresh ginger
minced2 tsp garlic paste
¼ cup soy sauce
1 Tbsp honey
200g broccolini
steamed200g green beans
trimmed and steamed3 spring onions
thinly slicedbrown rice
sesame seeds
Method
Toss the beef strips in the first measure of soy sauce and leave aside to marinate.
Preheat the air fryer to 200C.
Add the egg, cornflour, Chinese five-spice and sesame oil to the marinated beef mixture and mix well to coat – hands could be the best tool here.
Lay the coated beef slices in the air fryer in a single layer, with space around them for the air to circulate. You may need to do this in two batches.
Cook for 12 minutes, turning at 6 minutes.
While the beef cooks, whisk together the sauce ingredients in a saucepan. Bring to the boil and cook for 2 minutes or so until thickened.
Toss the steak in the sauce once it’s cooked and serve on top of rice with steamed broccoli, beans and spring onions and a flourish of sesame seeds on the top.
Pro tips for the ultimate Mongolian beef stir fry:
- Slice beef thinly and evenly: For maximum crispiness and tenderness, slice your beef as thinly and evenly as possible, ideally about ¼ inch thick. Cutting against the grain will help keep the beef tender.
- Pat the beef dry: Before coating with cornflour, pat the beef dry with kitchen paper. This helps the coating stick and ensures a crispier finish.
- Preheat the air fryer: Always preheat your air fryer as it gives you a better, crispier result.
- Don’t overcrowd the basket: Arrange the beef in a single layer with a little space between pieces. If needed, cook in batches so the hot air can circulate and crisp up every piece.
- Toss in sauce just before serving: For the crispiest texture, only toss the beef in the Mongolian sauce right before serving. This keeps the coating crunchy rather than soggy.
- Serving ideas: Serve your Mongolian beef over steamed jasmine rice, toss with noodles, or pop into lettuce wraps for a fun twist.
- Storage and reheating: Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat and keep the beef crispy, use the air fryer for a few minutes rather than the microwave.
Nutrition Information per Serving (258g)
This nutrition analysis is based on 4 serves and doesn't include the rice or sesame seeds to serve. To lower sodium content, use a reduced salt soy sauce.
