Crispy Chilli Beef in the Air Fryer: Quick Spicy Recipe

Crispy Beef:

• 450 g (1 lb) minute steak, thinly sliced into strips
• 1 egg
• 5 tbsp cornflour (cornstarch in USA)
• ¼ tsp salt
• ¼ tsp black pepper
• ⅛ tsp white pepper
• Spray oil (about 15 ml/1 tbsp total)
• 1 medium onion, peeled and sliced into thin strips

Sauce:

• ½ tsp garlic powder
• ¼ tsp ground ginger
• ½ tsp chilli flakes (red pepper flakes)
• 2 tbsp rice vinegar
• 3 tbsp dark soy sauce
• 2 tbsp tomato purée (paste in USA)
• 6 tbsp caster or superfine sugar
• 2 tbsp tomato ketchup
• 2 tbsp sweet chilli sauce (Thai-style recommended)

• Place the steak strips in a bowl and add the beaten egg. Mix so every strip is coated.
• Add the cornflour, salt, black pepper and white pepper. Toss to coat — the mixture will be sticky.
• Add the steak to the air fryer basket in a single layer, working one piece at a time so they don’t stick. Don’t overcrowd — cook in batches if needed. Lightly spray with oil.
• Air fry at 240°C/455°F (or your air fryer’s highest ‘max crisp’ setting) for 8–9 minutes, shaking twice, until strips are browned and crispy.
  
• While the steak cooks, mix all sauce ingredients in a small saucepan. Heat over medium-high, stirring, until it boils, then remove from the heat. Alternatively, microwave in a microwave-safe bowl for 1–2 minutes, stirring halfway, until hot and bubbling.
• After 8–9 minutes, add the sliced onions to the air fryer, toss with the steak, spray lightly and reduce the temperature to 200°C/400°F. Cook another 4–5 minutes until the onions soften and brown slightly.
• Reheat the sauce briefly if it has cooled. Transfer the steak and onions to a bowl, pour over the sauce and toss to coat evenly.
  
• Serve immediately with rice or noodles and garnish with sesame seeds and spring onions.

*Note 1 – Slicing the steak

Pop the steak in the freezer for 20–30 minutes to firm it up; that makes it much easier to slice thinly. Always cut against the grain to keep the meat tender.

*Note 2 – Max Crisp function

If your air fryer doesn’t reach 240°C/455°F, use its maximum temperature (often 200°C/400°F) and add 1–2 minutes to the first cook time.

Make ahead and freezing

This recipe is best eaten fresh to keep the beef crisp. If you need to store leftovers, cool, cover and refrigerate or freeze. Defrost overnight in the fridge and reheat thoroughly in a wok or microwave. The texture will soften but the flavour remains good; add a splash of water if it seems dry.

Nutritional information (approx. per serving, 4 servings)

Nutrition