Air Fryer Mongolian Flank Steak

Ingredients

1½ pounds 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 tablespoon finely grated ginger
3 dried red chili pepper, seeded and chopped
3/4 cup soy sauce
3/4 cup 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 cornstarch, divided

Directions

In a large mixing bowl, combine the beef, soy sauce, smashed garlic, and red pepper flakes. Stir well and marinate for one hour.

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.

Pour in the soy sauce, and chicken stock. Add brown sugar and stir well. Reduce heat to low and simmer for a few minutes.

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.

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.

Fry at 400 F (200 C) for 15 minutes, shaking the basket throughout the cooking process.

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.