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Mongolian beef the way it should be - MORE beef, fewer onions, and a sauce that coats every bite. The air fryer gives the beef those crisp edges you expect from takeout, while the garlic-ginger glaze keeps it bold, glossy, and weeknight-easy without sacrificing flavor.

Finished Air Fryer Mongolian beef coated in glossy sauce, garnished with sliced green onions and sesame seeds, served on a dark blue plate.

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Hi There, I'm Tracy!

As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!

More About Me

Inspirations

One of the first types of restaurants we look for when we move is a Chinese restaurant. Not because we eat Chinese food constantly; however, when the craving hits, it hits hard. So why is it always so difficult to find a good one? Time after time, it feels like we spend way too much money trying to locate the place that finally gets it right. Even then, we don’t mind picking it up ourselves. In fact, while we’re not driving 45 minutes for takeout, we will absolutely drive 20. After all, bringing Chinese food home just feels right. Then, of course, a Mai Tai gets mixed, containers get opened, and suddenly it’s the best night of the week.

Over the last few years, Mongolian Beef has become a must-order-every-time situation. At this point, that’s the order—no pretending otherwise. Meanwhile, Gary is willing to explore the menu; however, I stay locked in like a creature of habit. That said, I never quite understood the onion situation. Sure, I like onions, but I don’t want to play a game of hide-and-seek with the beef. Because of that, we started ordering it with half the onions and extra beef. Naturally, it cost a little more, but it was worth it. Everything felt dialed in… and then we moved. Back to square one. Again.

Since we still haven’t found our place, it finally felt like time to make it at home and take control of the entire situation. That way, the beef could actually be the main character, the crispiness could be just right, and the onions could stay in their lane. Plus, the sauce could be exactly how we like it—because that glossy, savory finish deserves to be spooned over rice like it’s doing important work.

So where to start? Naturally, the brain went straight to the air fryer. Not only could it deliver the crisp texture, but it could also come together quickly without turning dinner into a full production. Still, since this wasn’t a regular rotation recipe yet, a little research was necessary. Beyond choosing the right cut of beef, the goal was that signature finish. That’s where cornstarch comes in. Specifically, it’s part of a technique called velveting, which locks in moisture and helps keep the beef tender while building that crave-worthy exterior. Science, but make it delicious.

From there, the sauce came together easily. Garlic was a given, ginger followed, and soy sauce with brown sugar built that classic sweet-savory balance. However, the onion debate still lingered. Instead of letting them take over the entire dish, onion powder stepped in for flavor, while fresh scallions finished things off. As a result, the beef finally gets top billing—no supporting actor stealing the spotlight.

Now there’s a Mongolian Beef that comes together quickly, crisps beautifully, and actually satisfies the craving without the endless search. Of course, the hunt for a great local Chinese spot isn’t over. In the meantime, though, this version makes staying in feel like the right move.

Cooking tools for Air Fryer Mongolian Beef including mixing bowl, air fryer pan, parchment paper, chef’s knife, tongs, whisk, grater, and measuring spoons arranged beside a skillet.

Instruments

Air fryer — brings the crisp without the mess of frying
Large mixing bowl — where the coating comes together and every piece gets attention
Skillet — turns the sauce glossy, sticky, and ready to hug the beef
Tongs — keeps everything moving without breaking that crust you worked for
Chef’s knife — makes quick, clean slices so the beef stays tender
Cutting board — your prep zone for getting everything ready to go
Measuring cups and spoons — keeps the sauce balanced so nothing overpowers
Microplane or grater — wakes up the ginger and makes the flavor pop

Essentials

Flank steak or sirloin — thin slices that cook fast and stay tender
Cornstarch — the secret to that light crisp on the outside
Soy sauce — deep, savory backbone of the entire dish
Brown sugar — sweetness that turns the sauce glossy and bold
Garlic — the flavor base that makes it smell incredible immediately
Fresh ginger — warmth and bite that make it taste like real takeout
Rice vinegar — sharp lift that keeps the sauce from feeling heavy
Sesame oil — that unmistakable finish you smell before you even taste it
Red pepper flakes — gentle heat that builds, not blasts
Green onions — fresh bite that cuts through the richness
Sesame seeds — final texture and that classic Mongolian look

Assorted Air Fryer Mongolian beef ingredients including sliced flank steak, soy sauce, brown sugar, garlic, green onions, ginger, cornstarch, sesame seeds, and seasonings arranged on a dark surface.

Thin slices of flank steak coated in cornstarch and seasoning spread across a parchment-lined baking sheet before cooking.

Air-fried beef strips simmering in a thick soy-based Mongolian sauce with visible garlic and chili flakes in a skillet.

Pro Tips and Riffs

I like to take the extra minute to flip each piece halfway through cooking. It feels small, but it gives the beef that deeper color and texture that makes it feel more like restaurant Mongolian beef instead of weeknight shortcut version.

This is one of those dishes where glossy matters. You want the beef coated, not buried. When the sauce clings instead of pooling, the whole dish feels intentional.

Serve it over jasmine rice, add quick blistered broccoli or snap peas, and suddenly it’s a full dinner without any extra thinking.

A bold, slightly sweet-savory dish like this needs something that cuts through the richness without competing. A fruit-forward red works beautifully — try Meiomi Pinot Noir. If you prefer beer, go with a crisp lager like Sapporo to keep things clean between bites. For a cocktail, a classic ginger mule (vodka, ginger beer, lime) mirrors the ginger in the sauce and balances the glaze. If you’re skipping alcohol, sparkling water with lime keeps everything bright and refreshing.

Faq: Grub Answers and Insights

A: Flank steak is ideal, but sirloin works well and is often easier to slice thinly.

A: Yes. Sear the coated beef in a hot skillet with neutral oil until browned and crisp, then continue with the sauce.

A: Only mildly. The red pepper flakes add background warmth, not heat. Increase or omit as desired.

A: Cook the beef and sauce separately. Reheat and toss together right before serving for the best texture.

A: Jasmine rice, rice noodles, air-fried broccoli, or snap peas all work well.