P.F. Chang's Copycat Mongolian Beef in Air Fryer
User Reviews
4.5
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
3
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Calories
345 kcal
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Course
Main Course
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Cuisine
American
P.F. Chang's Copycat Mongolian Beef in Air Fryer
Description
The P.F. Chang's Copycat Mongolian Beef recipe begins by thinly slicing flank steak, coating the strips in cornstarch to create a crisp exterior when cooked in the air fryer at 400 degrees F. Air frying crisps the beef uniformly within about 12 minutes without deep frying, giving it a tender inside and crunchy outside.
The sauce combines low sodium soy sauce, brown sugar, minced garlic, ginger, and optional black pepper, whisked and briefly simmered to meld flavors and thicken slightly. After cooking the beef, the strips are coated thoroughly with this sticky sauce, resulting in flavorful, glossy pieces ready to serve.
Usually served over white or brown rice or noodles, the dish showcases a balance of savory, sweet, and aromatic ginger and garlic notes. Garnishing with green onions and sesame seeds—if desired—adds freshness and texture contrast, highlighting the Asian-inspired flavor profile.
This air fryer approach simplifies preparation, avoiding deep-frying oil while maintaining the signature crisp coating and saucy finish. It’s a practical method for an indulgent takeout-style beef dish.
Ingredients
- 1 pound flank steak thinly sliced
- 1/4 cup corn starch
- 3 tablespoons vegetable oil
- 1/2 cup soy sauce low sodium
- 1/4 cup brown sugar
- 1/2 teaspoon ginger
- 1/2 teaspoon black pepper optional
- 1 tablespoon garlic minced
- 2 green onions sliced, optional
Instructions
- Slice the steak into thin strips.
- Preheat your air fryer to 400 degrees F for 3 Minutes.
- Toss the strips of beef in the corn starch. Transfer the coated beef to your air fryer basket. Cook at 400 degrees F for 12 minutes cooking time or until crispy.
- While the meat cooks, combine the oil, soy sauce, sugar, ginger, and garlic in a medium bowl. Whisk the sauce ingredients until smooth.
- Transfer the mixture to a small saucepan over medium heat. Bring to a boil and cook the sauce for 2 minutes.
- Put the sauce back in your bowl. Add the cooked steak to the bowl. Stir so the sauce coats the steak.
Notes
- Serve Mongolian beef over noodles, white rice, or brown rice for a complete meal.
- Optional garnishes include sliced green onions and sesame seeds to enhance flavor and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 36g | 72% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 91mg | 30% |
| Sodium | 1618mg | 67% |
| Potassium | 718mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 82IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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