Crispy chili beef in an air fryer
Sweet Chilli Beef: For the ideal Chinese Fakeaway night, try these tasty coated beef strips in a delectable sweet chilli sauce.
Ingredients
- 250g of minute steak that has been carefully split into pieces
- Two tablespoons of cornflour
- Two tablespoons of vegetable oil and a drizzle
- Two smashed garlic cloves
- Peel and cut a thumb-sized piece of ginger into matchsticks.
- One red chili, cut thinly
- One red pepper, chopped into pieces
- Four cut spring onions with the green and white sections separated
- Four tablespoons of white or rice wine vinegar
- One tablespoon of soy sauce
- Two tablespoons of sweet chili sauce
- Tomato ketchup, 2 tablespoons
Regarding the marinade
- ½ teaspoon powdered Chinese five-spice
- Two teaspoons of soy sauce
- One teaspoon of sesame oil
- One teaspoon of caster sugar
Directions
Step 1
- In a bowl, first mix the marinade ingredients. Toss to coat after adding the steak slices. Continue to step 2 or, if possible, leave in the refrigerator for up to 24 hours.
Step Two
- Over the steak, sprinkle the cornflour and stir until a floury paste forms on each piece. After separating the strips, place them on a dish. Pour a little oil over each steak slice. If the air fryer has a preheat option, set it to 220C.
Step 3
- The beef should be carefully placed on the frying rack in the air fryer and cooked for 6 minutes before being turned over and cooked for a further 4–6 minutes until it is crispy.
Step Four
- Meanwhile, in a wok, heat 2 tablespoons of vegetable oil over high heat. Stir-fry the garlic, ginger, chilli, pepper, and spring onion white ends for 2 to 3 minutes, or until the pepper is tender. Take care not to burn the garlic and ginger. Stir in the tomato ketchup, vinegar, soy sauce, and sweet chilli sauce, and simmer for one more minute until bubbling.
Step 5
- Add the sauce and tip the steak into the wok. Serve with the spring onion leaves and a little more sauce on the side, and keep cooking for another minute until it’s sizzling hot.