Air Fried Mongolian Beef with Broccoli

Makes 4 servings

Ingredients

beef
1 pound flank steak, thinly sliced
2 tablespoon Bourbon Barrel Foods® Soy Sauce
1 tablespoon roasted peanut oil
1 teaspoon Huy Fong Foods® Chili Garlic Sauce
2 tablespoons Bob’s Red Mill® Cornstarch
broccoli
2 cups broccoli, steamed
sauce
1/3 cup beef stock
2 tablespoons brown sugar
2 tablespoons Pearl River Bridge® Light Soy Sauce
1 tablespoon Lee Kum Kee's Premium® Oyster Sauce
1 tablespoon sesame oil
1 teaspoon Shaoxing cooking wine
1 teaspoon Huy Fong Foods® Chili Garlic Sauce
1 teaspoon ginger, minced
2 cloves garlic, minced
1 tablespoon Bob’s Red Mill® Cornstarch
2 dried chili peppers
garnish
2 green onions, cut on bias
toasted sesame seeds
Huy Fong Foods® Sriracha, to taste

Directions

marinate the beef
Combine the sliced beef with peanut oil, soy sauce, and 2 tablespoons cornstarch. Marinate for at least 1 hour up to overnight in the refrigerator. The beef should still be moist as it marinates, if it looks too dry, add ~1 tablespoon of beef stock to it.

Preheat your air fryer to 400℉.

prepare the sauce
In a small bowl, whisk brown sugar and beef stock until the sugar is dissolved. Next, mix in both soy sauces, oyster sauce, sesame oil, mirin, garlic chili paste, ginger, garlic and cornstarch, whisk until well combined. Add the dried chilis and set aside.

air fry the beef
When the beef has finished marinating, dredge the marinated beef slices in the remaining cornstarch until lightly coated. Spray your air fryer basket with cooking spray, then transfer the coated beef to your air fryer basket Making sure the beef is in a single layer.. Cook for ~20 minutes cooking time or until crispy.

prepare broccoli
While the meat cooks, place the broccoli in a microwave steaming basket and cook until just steamed using the fresh vegetable setting on the microwave. Drain and set aside for the sauce.

combine the beef, broccoli and sauce
When there is ~10 minutes left on the beef, preheat a large saucepan over medium heat. Add the prepared sauce to the pan and simmer until the sauce thickens, ~5 minutes. Reduce the heat to low, adjust the thickness of the sauce using beef stock. When the beef has finished, add to the thickened sauce. Stir the beef with the sauce to incorporate.

To serve, in a large bowl place some jasmine rice in the bottom. Then add the mongolian beef sauce mixture over the rice and add the broccoli to the side. Garnish with the green onions and sesame seeds, add a light drizzle of sriracha.

Notes

• I typically prepare the beef the morning of making the recipe. This allows the beef to marinate all day.
• Serve with jasmine rice.
• Substitute mirin for the Shaoxing cooking wine.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.