Crispy Chilli Beef


250g Minute Steak, thinly sliced
2 tbsp Corn flour
2 tbsp Vegetable Oil
2 Garlic cloves
Piece of Ginger
1 Red Chilli
1 Red Pepper
4 Spring Onions
4 tbsp White Wine Vinegar
1 tbsp Soy Sauce
2 tbsp Sweet Chilli Sauce
2 tbsp Tomato Sauce
For the marinade:
1/2 tsp Chinese five-spice Powder
2 tsp Soy Sauce
1 tsp Sesame Oil
1 tsp Caster Sugar


  1. First, combine the marinade ingredients in a bowl. Add the steak strips and toss to coat. Leave in the fridge for up to 24 hours if you can.
  2. Sprinkle the corn flour over the steal and mix until each piece is coated in a floury paste. Pull the strips apart and arrange over a plate. Drizzle each piece of steak with a little oil. Heat the air fryer to 220 degrees.
  3. Carefully put the beef in the basket and cook for 6 minutes. Turn and cook for another 4-6 minutes until crispy.
  4. Meanwhile, heat 2 tbsp vegetable oil over high heat and stir-fry the garlic, ginger, chilli, pepper and white ends of the spring onions for 2-3 minutes until the pepper softens. Be careful not to burn the ginger and garlic. Add the vinegar, soy, sweet chilli sauce and tomato sauce, mix well and cook for another minute until bubbling.
  5. Tip the beef into the sauce and mix through. Continue cooking for another minute until piping hot, then serve scattered with the spring onion greens and a little extra sauce on the side.