Air Fried Crispy Chilli Beef

400g rump steak, slightly firm or half frozen
1 thumb-size piece ginger, finely chopped
2 bird’s eye chillies, finely chopped
Handful coriander stalks, chopped
Fresh coriander leaves, to garnish
2-3 dried red chillies, soaked
Whole garlic bulb
Oil spray

The Marinade
1 tablespoon light soy sauce
Drizzle sesame oil
Pinch sugar
1 egg

The Coating
Cornflour, generously seasoned

The Sauce
3 tablespoons Chinkiang black vinegar
2 tablespoons honey
1½ tablespoons ketchup
1 teaspoon dark soy sauce
Roasted garlic, squeezed into paste

PREPARATION

1. Preheat the air fryer to 205°C for 4 minutes.
2. Spray the whole garlic bulb lightly with oil and air roast at 160°C for 15-20 minutes until soft. Add soaked dried red chillies for the last 2-3 minutes to lightly roast.
3. Slice the rump steak into thin strips while slightly firm for even cutting.
4. Mix beef with light soy sauce, sesame oil and sugar. Massage well so the seasoning coats each piece.
5. Crack in the egg and mix thoroughly.
6. Toss the beef in seasoned cornflour until each strip is fully coated and chalky white. Shake off excess.
7. Lay the beef strips in the air fryer basket in a single layer with space between pieces. Spray lightly with oil.

COOKING

1. Air fry at 205°C for 4 minutes. Remove, spray lightly again, then return for a second fry at 205°C for 5 minutes until deeply crisp.
2. In a wok heat about ½ tablespoon oil. Add ginger, fresh chillies, coriander stalks and roasted dried red chillies. Stir fry briefly.
3. Squeeze the roasted garlic into the sauce mixture of black vinegar, honey, ketchup and dark soy. Stir well.
4. Pour the sauce into the wok and bring to a bubbling boil.
5. Add the crispy beef and toss quickly to coat evenly in the glossy sauce.
6. Finish with fresh coriander leaves and serve immediately.

School of Wok Tips

• Cut beef slightly firm for cleaner strips.
• Coat generously in cornflour and shake off excess before air frying.
• Double air fry for maximum crispiness.
• Add the beef to sauce at the very last moment to keep texture.

FAQs

Is air fried beef as crispy as deep fried?
Yes? With a double fry method and proper coating it can be just as crisp.

Can I use another cut of beef?
Yes? Sirloin works well, but avoid very fatty cuts.

Why roast the garlic first?
Roasting sweetens the garlic and adds depth to the sauce without harshness.