Crispy Chilli Beef
Takeaway-style crispy beef strips in a sticky sweet-and-sour sauce.
That crispy chilli beef from the takeaway, made lighter in the air fryer. An egg and cornflour coat is what crisps the strips, and the glossy sauce comes together in the pan while they cook. Toss right before serving so the beef stays crunchy.
👩🍳 Method
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1
Dip the beef strips in the beaten egg, then toss with the cornflour so each one has a dry, even coat. Shake off the excess.
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2
Drizzle with the oil and rub it in. This helps them crisp rather than turn powdery.
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3
Preheat to 200°C / 400°F. Air fry the strips in a single layer for 10 to 14 minutes, shaking every few minutes, until crisp and browned. Work in batches if needed.
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4
Meanwhile stir the soy, sweet chilli, honey, vinegar, garlic and ginger in a wide pan and simmer for 2 minutes until sticky.
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5
Add the hot crispy beef and toss quickly to coat, just 30 seconds so it stays crunchy.
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6
Tip onto plates and scatter with red chilli and spring onion. Serve at once with rice.
Kit that makes this foolproof
A few inexpensive bits that get you crispier results with less mess.
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♨️ Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
💡 Cook's tips
- Slice the beef thin and against the grain so it stays tender.
- Toss in the sauce at the very end. Sitting in sauce softens the crisp coat fast.
🔀 Make it your own
- Add strips of pepper and onion to the basket for the last 5 minutes.
- Swap beef for strips of chicken breast or firm tofu.
📦 Storing & reheating
Best fresh and crisp. Leftovers keep 2 days and re-crisp at 190°C for 3 to 4 minutes; sauce separately.
❓ Frequently asked
Can you make crispy beef in an air fryer?
Yes. An egg and cornflour coat crisps beautifully at 200°C / 400°F in 10 to 14 minutes, with far less oil than deep frying.
How do I keep the beef crispy?
Toss it in the warm sauce for only about 30 seconds right before serving, and keep any extra sauce on the side.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
