Air Fryer Mongolian Flank Steak Recipe
2021-12-11- Cuisine: Mongolian
- Course: Main Dish, Oven
- Skill Level: Advanced
-
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
296.7 -
Carbohydrates
22.3 g -
Cholesterol
56.7 mg -
Fat
13.0 g -
Fiber
1.3 g -
Protein
25.2 g -
Saturated Fat
4.3 g -
Serving Size
1 -
Sodium
1,896.9 mg -
Sugar
13.6 g -
Trans Fat
6.7 g -
Unsaturated Fat
0.7 g -
Potassium
573.6 mg
Air fryer Mongolian flank steak recipe. This meal will make your mouth water. It’s a delicious recipe that takes the hassle out of cooking this flavorful dish.
What is the difference between an air fryer and a conventional oven?
Air fryers use hot air to cook food. They require less oil and heat up quickly which makes them an ideal cooking option for people who want to lower their fat intake.
What are the differences between an air fryer and a conventional oven?
An air fryer uses hot air to cook food, unlike a conventional oven that uses heat from a lit pilot light. Air fryers also require less oil, which is perfect for people with dietary restrictions or those who don’t want their food to be very greasy.
What are the ingredients typically used in Mongolian-style cooking?
Mongolian style cooking is a traditional cuisine of Mongolia. It’s also one of the dishes that represent the nation. The main ingredients typically used in Mongolian style cooking are meat and vegetables, which are marinated in a sauce made from fermented mare’s milk, red chilies, cumin, garlic, and other herbs and spices.
In particular, black cumin is typically used in Mongolian cooking to provide a unique flavor profile.
What makes Mongolian flank steak taste different from other types of meat?
Mongolian flank steak is a type of meat with a distinctive taste. It has an unusual flavor that makes it stand out among other types of meat. The key to that distinctive flavor is the way Mongolian flank steak is marinated in herbs, spices, and soy sauce before being fried in an air fryer.
A lot of people think about the different ways to cook meats and how one can achieve different flavors. In order to find out how Mongolian flank steak tastes in comparison with other types of meat, you will need to know what makes it unique from the rest.
Air Fryer Mongolian Flank Steak Recipe
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Ingredients
- 1½ pounds (720 g) flank steak, cut into strips
- For Marinade:
- 2 tablespoons soy sauce
- 1 garlic clove, peeled and smashed
- pinch of crushed red [pepper flakes
- To Make a Sauce:
- 1 tablespoon vegetable oil
- 2 cloves garlic, peeled and minced
- 1 tablspoon finely grated ginger
- 3 dried red chili pepper, seeded and chopped
- 3/4 cup (180 ml) soy sauce
- 3/4 cup (180 ml) chicken stock
- 5 tablespoons brown sugar
- 1 large yellow onion, peeled and sliced
- 1 red, green, and yellow bell peppers, cored and sliced
- 1/2 cup cornstrach, divided
Method
Step 1
In a large mixing bowl, combine the beef, soy sauce, smashed garlic, and red pepper flakes. Stir well and marinate for one hour.
Step 2
To Make the Sauce: In a saucepan, heat the vegetable oil over medium-high heat. Add minced garlic, ginger, onions, bell peppers, and dried chili peppers. Saute, stirring, for 1 minute.
Step 3
Pour in the soy sauce, and chicken stock. Add brown sugar and stir well. Reduce heat to low and simmer for a few minutes.
Step 4
Dissolve 3 tablespoons cornstarch in 3 tablespoons water. Stir the cornstarch mixture into the saucepan. Continue cooking and stirring the sauce over medium heat until it thickens. Remove from the heat and set aside.
Step 5
Remove the beef from the marinade and transfer it to a zipper sealable plastic bag. Stir in remaining cornstarch. Shake it well, then transfer the coated beef strips to a baking sheet. Spray with more vegetable oil and transfer them to the air fryer basket.
Step 6
Fry at 400 F (200 C) for 15 minutes, shaking the basket throughout the cooking process.
Step 7
Remove fried beef strips from the fryer and transfer them to a serving plate. Toss with the sauce, coating all the beef with the sauce. Serve hot.