Air Fried Crispy Chilli Beef 

By: School of Wok

Air Fried Crispy Chilli Beef 
cuisine icon Course
Dinner, Lunch
cuisine icon Difficulty
Medium
cuisine icon Duration
33 Minutes
cuisine icon Cooking Technique
Instant Vortex Air Fryer, Stove
cuisine icon Notes
["Tip: Popping your rump steak in the freezer 30 Minutes before slicing will harden the meat and make it much easier to cut into even-size pieces."]
cuisine icon Keywords
33 minutes, 6 servings, beef, birdseye chillies, chili, chillis in the dual roasting drawers, chinkiang black rice vinegar, cook 33 min, coriander leaves and stems, curated, dark soy sauce, dinner, dried red chillis, egg, featured, garlic cloves, honey, instant vortex air fryer, light soy sauce, lunch, medium, oil for frying, piece of fresh ginger, prep 32 min, rump steak, sesame oil, stove, sugar, tomato ketchup, with ½ tsp salt and ½ tsp pepper

prep icon Prep Time
32 min
cook icon Cook Time
33 min

serving icon Servings
6 Servings
Ingredients
  • 200-300 g Rump steak
  • 200 g cornflour seasoned with ½ tsp salt and ½ tsp pepper
  • 1 thumb size piece of fresh ginger
  • 3 garlic cloves
  • 2 Birdseye chillies
  • 20 g coriander leaves and stems
  • Handful dried red chillis
  • Vegetable oil for frying
  • ½ tbsp sesame oil
  • 1 tsp sugar
  • 2 tbsp light soy sauce
  • 1 egg
  • ½ tbsp dark soy sauce
  • 3 tbsp tomato ketchup
  • 6 tbsp Chinkiang black rice vinegar
  • 4 tbsp honey
  • Roast the garlic and dried chillis in the dual roasting drawers
Instructions
  • Spray the whole garlic with oil and pop into the roasting draw at 160°C/320 °F for around 20 Minutes.
  • Soak the dried chillis in a bowl of water. After twenty minutes of roasting you will swap the garlic with the chillis and roast them for 2-3 Minutes.
  • Cut the meat into thin strips roughly 3mm wide and place in a mixing bowl. Add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated. Then add the seasoned cornflour and massage into the meat. The meat will first stick together in clumps, but as you continue adding cornflour, each piece of meat will start to separate completely. Once all the meat has separated and the pieces are dry and dusty white, they are ready to be air-fried.
  • Finely dice the ginger, garlic and chillies and finely chop the coriander. Mix all the sauce ingredients together in a small bowl or ramekin.
  • Build your WOK CLOCK; place your meat bowl at 12 o’clock, then arrange the garlic, chilli, sauce bowl and coriander clockwise around your plate.
  • Spray the air fryer tray and the beef with a thin layer of oil.
  • 205°C/401°F fry 4 Minutes -  1st fry.
  • Take basket out to spray the beef once more
  • Pop the tray back in to preheat whilst you are spraying the beef again.
  • 205°C/392°F 5 Minutes - 2nd fry
  • In a separate wok, heat ½ tbsp vegetable oil over a high heat until smoking hot. Add the ginger, garlic and chilli, lower the heat to medium and stir-fry for 30 seconds until slightly crispy and fragrant.
  • Pour over the sauce mixture and bring to a vigorous boil, then add the crispy meat and give the wok two or three tosses to mix everything together. Spoon into a serving bowl and scatter over the coriander to finish. Serve immediately.
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