Air fryer Mongolian beef

Slice the ribeye thin against the grain; 45 minutes in the freezer first makes it easier to cut.

Toss the beef in a bowl with cornstarch and massage it in by hand until coated.

Mix the sauce: soy paste, regular soy, water, ginger paste, garlic paste, brown sugar and a splash of oil.

Spray the basket, lay in some of the beef in long pieces without touching; set the rack on top, spray, add the rest of the beef, spray.

Air fry at 400 degrees about five or six minutes until done.

Remove the beef and rack; pour the sauce into the base and cook a couple of minutes until it thickens; return the beef and toss.

Plate beside the rice and finish with green onion, Holland pepper and sesame seeds.