You’ll Need
500g beef steak (rump, sirloin, or frying steak), sliced very thin
80g cornflour
1 tbsp olive oil spray
2 spring onions, sliced
1 tsp sesame seeds
Mongolian Sauce
4 tbsp soy sauce
2 tbsp brown sugar
2 tbsp honey
2 cloves garlic, grated
1 tsp grated ginger
1 tbsp water
1 tsp cornflour mixed with 1 tbsp water
Optional but Dangerous
Sliced red chillies
Crispy onions
Steamed jasmine rice
Extra sesame seeds
Method
Preheat your air fryer to 200°C.
Pat the beef dry with kitchen paper.
Toss thoroughly in the cornflour until every strip is coated.
Lightly spray the air fryer basket with oil.
Arrange the beef in a single layer and spray the tops lightly with oil.
Air fry at 200°C for 8–10 minutes, shaking every few minutes, until dark golden and crispy around the edges.
Meanwhile add the soy sauce, brown sugar, honey, garlic, ginger, and water to a saucepan.
Simmer gently for 2–3 minutes.
Stir in the cornflour slurry and cook until thick, glossy, and sticky.
Tip the cooked beef into a large bowl.
Pour over the Mongolian sauce and toss quickly until every piece is coated.
Return to the air fryer for a final 1–2 minutes so the glaze tightens around the beef.
Finish with spring onions, sesame seeds, and chillies if using.
Serve immediately with hot rice.