Air Fried Crispy Chili Beef

By: School of Wok

Air Fried Crispy Chili 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 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
  • 7 oz rump steak
  • 1 ⅔ cup cornstarch seasoned with ½ tsp salt and ½ tsp pepper
  • 1 thumb size piece of fresh ginger
  • 3 garlic cloves
  • 2 Birdseye chilies
  • ¼ cup cilantro leaves and stems
  • Handful dried red chilies
  • 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
Instructions
  • Spray the whole garlic with oil and pop into the Air Fryer. Select Roast and set the time to 20 minutes and temperature to 320°F / 160°C.
  • Soak the dried chilies in a bowl of water whilst the garlic roasts. When the garlic finishes, remove from the air frying drawer and drain the chilies and place inside. Select Roast again, for 3 minutes at 320°F / 160°C.
  • 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 cornstarch and massage into the meat. The meat will first stick together in clumps, but as you continue adding cornstarch, 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 chilies and finely chop the cilantro.
  • Mix all the sauce ingredients together in a small bowl.
  • Build your WOK CLOCK; place your meat bowl at 12 o’clock, then arrange the garlic, chili, sauce bowl and cilantro clockwise around your plate.
  • Spray the air fryer basket and the beef with a little oil. Select Air Fry and set the temperature to 400°F / 205°C and the time to 4 minutes. This is your ‘first fry.’When the cooking program finishes, open the drawer and spray the beef again.
  • Put the drawer back in and select Air Fry and set the temperature to 400°F / 205°C and the time to 5 minutes. This is your ‘second fry.’
  • In a separate wok, heat ½ tablespoon vegetable oil over a high heat until smoking hot.
  • Add the ginger, garlic and chili, 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 cilantro to finish. Serve immediately.
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.
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