Air Fryer Mongolian Beef (PF Changs Copycat Recipe)
Disclosure: This post may contain affiliate links. Please read my Disclosure page for more information.
This air fryer Mongolian beef recipe is a flavorful and satisfying dish inspired by one of my favorite Chinese restaurant takeout meals. Tender beef is tossed in a tangy, sweet sauce that goes great with veggies or white rice and is ready in about 30 minutes. And it’s a healthier version because we are using minimal oil.
Chinese takeout is one of our favorites, but I love a good copycat recipe, you know, so we don’t have to leave the house. This crispy beef dish may remind you of the popular PF Chang’s Mongolian beef dish, but without the trip (and the price tag).
If you love copycat recipes be sure to try our Chili’s Southwest Egg Rolls, Taco Bell Cheesy Gordita Crunch and Big Mac Sliders.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
Thanks to the magic of the air fryer, the cooking time is significantly reduced and cleanup is a breeze. Which makes this an awesome weeknight dinner option. But the best part is you don’t have to sacrifice the bold flavors Mongolian beef is famous for.
I love that this popular takeout recipe uses simple ingredients that are readily available compared to the sometimes complicated ones you find for Asian food. You can really spend some money in the spice and condiment departments for some of the recipes.
Can’t get enough Chinese food? Be sure to try my copycat orange chicken recipe or air fryer crab Rangoon with a scratch-made sweet and sour sauce.
Air Fryer Mongolian Beef Ingredients
- flank steak – this cut of beef is budget friendly and full of flavor.
- corn starch – keeps the meat tender and makes the beef strips crispy.
- oil – we used vegetable oil but you can find more options below.
- soy sauce – brings umami flavor to the sauce.
- brown sugar – to add a touch of sweetness. Be sure to pack it down when measuring.
- ground ginger – adds a warm, peppery flavor to traditional Chinese dishes.
- garlic cloves – fresh is best but you can use store-bought in a pinch.
- sliced green onions – optional garnish that adds a pop of freshness and color.
- sesame seeds – adds a nutty accent and is optional for garnish.
Get the complete ingredients & directions in the recipe card below.
How to Make Crispy Mongolian Beef in the Air Fryer
Preheat the air fryer to 400 degrees F.
Cut the flank steak into thin slices then toss them into the cornstarch until lightly coated. Shake off any excess.
Lightly coat the air fryer basket with oil and add the steak pieces to the basket in a single layer.
Air fry for 12 minutes or until the beef has gotten crispy and is cooked through.
While the beef is cooking, let’s make the sauce. Whisk the oil, soy sauce, ginger, sugar, and garlic together in a medium bowl.
Add the sauce to a small saucepan. Bring it to a boil on the stove top over medium-high heat. Cook for 1-2 minutes or until the sauce has thickened. Transfer the sauce back to the mixing bowl.
Once the steak has finished cooking, toss it in the sauce so it’s covered completely.
Top with sliced green onions or sesame seeds if desired, and it’s ready to serve.
New to air frying? Get the low down on maximizing your usage of this amazing small appliance, including easy clean up tips, with our best air fryer tips for beginners.
Tips for Making PF Changs Mongolian Beef
- Place the steak in the freezer for 15-20 minutes to make it easier to cut.
- For tenderness, slice the steak against the grain into thin, bite-sized pieces.
- I use an oil mister to coat the basket with oil but a brush works fine, too.
- Don’t overcrowd the air fryer basket or the meat won’t get crispy. You may need to cook in batches depending on the size of your basket.
- We recommend using low sodium soy sauce in this recipe so it’s not too salty.
Need more air fryer help? Check out our favorite air fryer accessories, best oils to use and tips for choosing the right air fryer. This is the air fryer model I’m currently using.
Recipe Substitutions and Variations
- Beef options – skirt or sirloin steak can be used in place of the flank steak. You may need to decrease the cooking time as these options can be a tougher cut when overcooked.
- Oil – substitute one tablespoon of the oil with sesame oil for more flavor. You can also substitute avocado or sunflower oil for the vegetable oil.
- Use tamari in place of the soy sauce.
- This recipe can be made with chicken or firm tofu for a tasty twist on the classic dish.
Can you make this dish ahead of time?
While this dish is best eaten fresh from the air fryer, you can prep ahead by cutting the steak and preparing the sauce up to 1 day ahead. Then proceed as directed to make the dish.
What to Serve With Stir Fry Beef
This is a great dinner option to serve with roasted veggies. Before cooking the steak, roast some broccoli, green beans, mushrooms, and bell peppers in the air fryer. Remove the vegetables from the basket, then toss them in the leftover sweet-savory sauce after the steak is coated.
It’s also good with steamed rice or over stir fry noodles. For a low carb option, serve it with cauliflower rice.
DON’T KNOW WHERE TO START?
Grab the free guide to Air Fryer Cooking Times Cheat Sheet & say goodbye to the guesswork.
How to Store Leftover Mongolian Beef
Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.
Reheat for a couple minutes in the microwave or on the stovetop. We don’t recommend using the air fryer to reheat because it’s so messy and the sauce may burn.
More Easy Air Fryer Dinner Recipes:
- Air Fryer Chicken and Broccoli
- Air Fryer Beef Kabobs
- Air Fryer Chicken Shawarma Wraps
- Air Fryer Tilapia Tacos with Cilantro Lime Slaw
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Air Fryer Mongolian Beef
Equipment
Ingredients
- 1 pound flank steak, thinly sliced in ¼ – ½ inch strips
- 1/4 cup cornstarch
- 3 tablespoons vegetable oil
- 1/2 cup low sodium soy sauce
- 1/2 cup brown sugar
- 1/2 teaspoon ground ginger
- 1 tablespoon minced garlic cloves
- sliced green onions and sesame seeds, optional, for garnish
Instructions
- Preheat your air fryer to 400 degrees F.
- Toss the steak slices in the cornstarch to coat. Lightly mist the air fryer basket with oil and transfer steak to the basket. Cook for 12 minutes or until beef is crispy.1 pound flank steak, 1/4 cup cornstarch
- Prepare the sauce while the beef is cooking. Add the oil, soy sauce, brown sugar, ginger, and garlic to a medium sized bowl and whisk to combine.3 tablespoons vegetable oil, 1/2 cup low sodium soy sauce, 1/2 cup brown sugar, 1/2 teaspoon ground ginger, 1 tablespoon minced garlic cloves
- Place the sauce mixture in a small saucepan and bring to a boil over medium heat. Cook for about 2 minutes or until the sauce has reduced. Transfer reduced sauce back to the bowl.
- When the steak has finished cooking, add it to the bowl of sauce and stir to evenly coat the beef.
- Top with garnishes if using.sliced green onions and sesame seeds
Notes
- Cut the steak against the grain in thin, evenly-sized slices, about 1/4-1/2 inch strips.
- For easier cutting, place steak in the freezer for 15-20 minutes before cutting.
- We recommend using cornstarch instead of flour for this recipe because it makes the meat tender and gives it a crispy coating as it cooks.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave or on the stovetop. We don’t recommend reheating leftovers in the air fryer because the sauce is messy and will likely burn.
- Serve with white or brown rice or use cauliflower rice for a low carb option. It’s also good over noodles.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
