This dish combines tender strips of beef coated in a crunchy, golden brown batter with a sticky, sweet, and spicy chili sauce. The combination of savory umami notes from the beef and the bold heat from the chili sauce creates a harmonious balance that is sure to tantalize the taste buds.
Ingredients
- 4 x 150g/5½oz minute beef steaks, very thinly sliced into strips
- 1 tbsp soy sauce
- 2 peppers, cut into chunks
- 2 onions, cut into 2cm/¾in chunks
- 1 red chilli, seeds removed
- 1½ tbsp vegetable oil
- 3 tbsp cornflour
- 2 tsp Chinese five-spice powder
- 2 spring onions, sliced
For the glaze
- 2 tbsp sesame seeds
- 5 tbsp white wine vinegar
- 1 tbsp balsamic vinegar
- 2 tbsp light soy sauce
- 2 tbsp light brown sugar
- 2 tbsp tomato ketchup
Instructions
- Combine the beef strips with soy sauce in a bowl and allow them to marinate for 10 minutes.
- Preheat the air fryer to 190°C. Toss the pepper, onion, and chili in ½ tablespoon of vegetable oil and cook for 10 minutes.
- For the glaze, reserve a teaspoon of sesame seeds for sprinkling. Mix the remaining seeds with all the glaze ingredients in a small bowl. Pour over the vegetables and return to the air fryer for 2 minutes. Remove and set aside in a bowl.
- Increase the air fryer temperature to 200°C.
- Add cornflour, Chinese five-spice, and remaining vegetable oil to the marinated beef mixture and mix well to coat. Place the coated beef slices in the air fryer in a single layer, ensuring there is space around them for proper circulation. You may need to do this in two batches.
- Cook for 7 minutes until the beef strips have crisped up. Remove the tray halfway through and shake to ensure even cooking of the beef pieces.
- Once all the beef is cooked, return the pepper and onion to the air fryer for 2 minutes to heat up. Remove and mix with the crispy beef. Top with spring onions and reserved sesame seeds.
