This Mongolian beef recipe starts with crispy air fried strips of beef. The beef is tender on the inside with a fabulously crispy outside. The sauce is simple to make but packs in loads of sweet and savory flavor.
1 pound flank steak
¼ cup cornstarch
2 tablespoons olive oil
4 cloves minced garlic
1 tablespoon minced ginger
½ cup low sodium soy sauce
½ cup water
½ cup brown sugar
2 green onions chopped
Slice the steak into thin strips and place into a large bowl.
Add the cornstarch to the steak and toss to coat. Let set in the cornstarch for 5 minutes.
Heat the air fryer to 400 degrees.
Add the steak to the air fryer basket and spritz generously with oil.
Air fry for 8-10 minutes, shaking the basket every couple of minutes. Spritz with more oil halfway through cooking.
While the steak is cooking, heat the olive oil in a large deep skillet on the stove. Add the garlic and ginger and cook in the oil for 30 seconds.
Add the soy sauce, water, and brown sugar to the skillet and stir well.
Bring to a boil and cook for 6-7 minutes, stirring occasionally, until sauce has thickened.
Carefully add the cooked beef to the sauce and continue cooking for 1-2 minutes, tossing the beef in the sauce.
Sprinkle chopped green onions over the top before serving.
Be sure to use low sodium soy sauce or the sauce will be so salty that it will be inedible.