Quick and fuss-free Air Fryer Mongolian Beef: Tender beef in a sweet and savoury sauce. Perfect for mess-free cooking and ready in 30 minutes!

Some stir fries are just better when you fry the proteins first, such as with Mongolian Beef. Yes, you can make this without fried beef, but frying the beef gives a crisp texture that is gorgeous with the sticky sweet sauce. I will avoid traditional oil frying as much as I possibly can though, so say hello to my Air Fryer Mongolian Beef!

Using the air fryer to perfectly crisp up the beef makes the dish incredibly easy and mess-free to prepare! Effortlessly crispy beef coated in a rich, savory sauce with just the right amount of sweetness, all cooked to perfection in your air fryer. I added sriracha for a spicy, tangy twist, making this dish that more addictive!

What is Mongolian Beef?

Despite its name, the dish is not traditionally Mongolian, and it’s most certainly not a common dish that you can find in Singapore (or anywhere in Asia, for that matter). It’s a creation of American Chinese cuisine, often found in restaurants and takeout menus. Mongolian Beef is a popular Chinese-American dish known for slices of beef, stir fried with a combination of soy sauce, (a lot of) brown sugar, and garlic, creating a sticky rich and savory sauce.

There are similar traditionally Asian dishes that are pretty similar to Mongolian Beef, with their own local nuances:

Bulgogi (Korea): Thinly sliced beef marinated in a mixture of soy sauce, sugar, garlic, then grilled or stir-fried.
Daging Masak Hitam (Malaysia): Translated to “black cooked beef” in English, referring to the dark, rich colour of the dish. This dish is characterised by its dark, savoury, and slightly sweet sauce.

Why You’ll Love This Air Fryer Mongolian Beef

Quick and Easy: Perfect for busy weeknights, this recipe comes together in under 30 minutes.
Healthier Option: Using the air fryer reduces the need for excess oil, making this dish lighter without sacrificing flavor.
Delicious Flavour with a Spicy Twist: The combination of soy sauce, brown sugar, and garlic creates a mouthwatering sauce that coats every piece of beef perfectly. I always add sriracha for a small hit of spice to the sauce!
Perfectly Cooked Beef: The air fryer ensures the beef is crispy on the outside yet tender on the inside.
Minimal Clean-Up: Less mess compared to traditional stovetop cooking.

Key Ingredients

Beef: Flank steak or sirloin, sliced thinly against the grain for maximum tenderness.
Soy Sauce: Provides the salty, umami base for the sauce.
Dark Soy Sauce: A tinge of this just to darken the colour of the sauce.
Brown Sugar: Adds sweetness and helps create that classic Mongolian beef glaze.
Garlic and Ginger: Fresh and aromatic, these are essential for authentic flavor.
Bell Peppers: For a fresh crunch and added nutrients to the dish. Optional, but I like to use a combination of red and green for colour!
Cornstarch: Helps achieve a crispy texture on the beef.
Sriracha: Optional, for those who love a spicy twist! You can also use sambal.
Dried Chillies: Optional, for a roasty heat.
Spring Onions: For garnish and a bit of fresh crunch.

Key Steps to Making Air Fryer Mongolian Beef

1. Prep the Beef

Thinly slice the flank steak or sirloin against the grain.
Toss the beef slices salt and pepper to taste.
Coat the beef slices in cornstarch, ensuring each piece is well-coated. The way I like to do this is to add the cornstarch to a container with a cover. When I’m ready to coat, I add all of the sliced beef into the container, cover with a lid, then give the container a few good shakes! The flour will easily coat the beef!

2. Air Fry the Beef

Lightly grease the air fryer basket with neutral-tasting oil such as vegetable oil.
Spread the beef slices in a single layer in the air fryer basket. Spray or brush the beef slices with oil.
Cook at 190°C for about 10-12 minutes, shaking the basket halfway through to ensure even cooking.
Once the beef is cooked, remove from the air fryer.

3. Make the Sauce

While the beef is air frying, make the sauce! In a bowl, combine soy sauces, brown sugar, sriracha (if using), cornstarch and water. Don’t be shy to taste the sauce mixture at this stage – adjust the sweetness, saltiness, and spiciness to taste.

4. Combine and Cook

Place a pan or wok over medium heat, and add onion, ginger, garlic, and optional dried chillies. Saute for 1-2 minutes, until fragrant. Add the bell peppers next, and stir fry for another minute, until slightly tender.
Add all of the sauce, and stir fry until the sauce is thick and glossy.
Add all of the air fried beef to the sauce, and toss to combine.
Once the beef is well-coated, turn off the heat.

5. Garnish and Serve

Plate the Air Fryer Mongolian Beef and garnish. Serve with rice, enjoy!

How to Serve

Over Rice: Serve your Mongolian beef over a bed of steamed jasmine or brown rice to soak up all that delicious sauce.
With Noodles: Toss it with some stir-fried noodles for a hearty and satisfying meal.
As a Wrap: For a fun twist, serve the beef in lettuce wraps or tortilla wraps with some fresh veggies.

How to Store and Reheat

Storing: Allow the Mongolian beef to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
Reheating: For best results, reheat the beef in the air fryer at 350°F (175°C) for about 3-5 minutes until warmed through. Another option is to use a wok and quickly stir fry to heat through. You can also reheat in the microwave, but the beef may lose some of its crispiness.

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