Air Fry Crispy Chilli Beef Recipe

Why I Love This Recipe

This Crispy Beef with Garlic & Chilli is an absolute favorite because of the perfect balance of heat, sweetness, and crunch. The air-fried crispy beef combined with the roasted garlic and fresh chillies creates an irresistible flavor that’s both bold and satisfying. The Chinkiang black rice vinegar and honey in the sauce bring a unique tangy-sweet taste that elevates the dish, and the aromatic coriander ties everything together beautifully. It’s the ideal meal for anyone craving something flavor-packed and crisp with a touch of heat. The best part? You get all this without deep-frying—using the air fryer makes the dish a bit lighter while still delivering on that crispy texture we all love!

Recipe Details

Duration

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 2-3

Ingredients

For the Beef and Marinade:

• 1 whole garlic bulb
• 2 Birdseye chillies (adjust to taste)
• 200-300 g rump steak
• 200 g cornflour seasoned with ½ teaspoon salt and ½ teaspoon pepper
• 1 thumb-size piece of fresh ginger, finely diced
• 20 g coriander leaves and stems, chopped
• Handful of dried red chillis
• Vegetable oil for frying

For the Marinade:

• ½ tablespoon sesame oil
• 1 teaspoon sugar
• 2 tablespoons light soy sauce
• 1 egg

For the Sauce:

• ½ tablespoon dark soy sauce
• 3 tablespoons tomato ketchup
• 6 tablespoons Chinkiang black rice vinegar
• 4 tablespoons honey

Instructions

Preparation

1. Roast the Garlic:
   • Spray the whole garlic bulb with oil and place it in the air fryer. Set the air fryer to 160°C (320°F) and roast for 20 minutes.
2. Soak Dried Chillies:
   • While the garlic roasts, soak the dried red chillis in a bowl of warm water to soften them.
3. Prepare the Beef:
   • After the garlic finishes, remove it from the air fryer and drain the soaked dried chillis. Place the chillis into the air fryer and roast for 3 minutes at 160°C.
4. Slice the Rump Steak:
   • Slice the rump steak into thin strips about 3mm wide and place them in a mixing bowl. Add the marinade ingredients (sesame oil, sugar, soy sauce, and egg) and massage the mixture into the meat until it’s evenly coated.
5. Coat with Cornflour:
   • Add the seasoned cornflour to the beef and continue massaging until the meat is well-coated. The beef will start to clump, but as you continue to mix, the pieces will separate and become dry and white.
6. Prepare the Garlic, Ginger, Chilli, and Coriander:
   • Finely dice the roasted garlic, fresh chillies, and fresh ginger. Chop the coriander leaves and stems.
7. Mix the Sauce:
   • In a small bowl, mix together the ingredients for the sauce: dark soy sauce, tomato ketchup, Chinkiang black rice vinegar, and honey.

Cooking

1. Air-Fry the Beef:
   • Spray the air fryer basket with oil and place the beef inside. Select the air fry function and set the temperature to 205°C (400°F). Cook for 4 minutes—this is your first fry.
2. Second Fry:
   • After the first 4 minutes, open the air fryer, spray the beef with a little more oil, and air fry again for another 5 minutes for a crispy texture. This is your second fry.
3. Stir-Fry the Aromatics:
   • While the beef is frying, heat ½ tablespoon vegetable oil in a wok over high heat. Once the oil is smoking, add the ginger, garlic, and fresh chillies. Lower the heat to medium and stir-fry for 30 seconds until the ingredients are crispy and fragrant.
4. Add the Sauce:
   • Pour the prepared sauce into the wok and bring it to a vigorous boil. Once the sauce has thickened slightly, add the crispy beef to the wok and toss everything together for 2-3 tosses, ensuring the beef is coated in the sauce.
5. Finish and Serve:
   • Spoon the beef and sauce into a serving bowl, sprinkle the fresh coriander on top, and serve immediately.

Tips & Tricks

• Slicing the Beef:
  For easier slicing, pop the rump steak in the freezer for about 30 minutes before cutting. This will firm up the meat, making it easier to slice into even pieces.
• Adjusting Spice Levels:
  If you prefer a milder dish, reduce the number of Birdseye chillies or omit the dried chillis entirely. Alternatively, for more heat, increase the amount of chillis or add some chili flakes.
• Make it Even Crispier:
  If you want an extra-crispy exterior on your beef, you can double the air-frying time, but keep an eye on the beef to avoid burning.

Notes

• Chinkiang Black Rice Vinegar:
  This vinegar is crucial to achieving the authentic flavor of the dish. If you can’t find it, you can substitute with a balsamic vinegar or a combination of regular rice vinegar and a little sugar.
• Cornflour vs. Flour:
  Cornflour gives the beef a lighter, crispier texture compared to regular flour, so try to use it for the best results.
• Soy Sauce:
  If you want a lower-sodium version of this dish, opt for a low-sodium soy sauce in both the marinade and the sauce.

FAQs

1. Can I use a different cut of beef?
Yes! While rump steak is ideal for tenderness and flavor, you can substitute with other cuts like sirloin or flank steak, but be sure to adjust the cooking time accordingly to ensure the beef remains tender.

2. Can I make this dish without the air fryer?
Yes, you can fry the beef in a deep-fryer or pan-fry it with vegetable oil until crispy. Just ensure that the oil is hot enough for frying, as this helps achieve the crispiness.

3. Can I substitute the dried chillis?
Absolutely! If you can’t find dried chillis, fresh red chillis or even chili paste can be used for a similar effect, though the texture might change slightly.

Storage

• Refrigeration:
  This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or stir-fry to restore some of the crispiness.
• Freezing:
  While it’s not recommended to freeze the finished dish (as the crispy texture will be lost), you can freeze the raw beef and marinade for up to 1 month. When ready to cook, thaw in the refrigerator overnight and follow the cooking steps.

This Crispy Beef with Garlic & Chilli is bold, flavorful, and crispy, combining the rich umami of soy sauce with the sharp heat of chillis and the earthy sweetness of honey. A delicious, satisfying dish that’s sure to be a hit every time!