1 week Ago By Melanie Kaidan
Crispy chilli beef, or crispy shredded beef, is a classic found on many UK Chinese restaurant menus. This recipe for two brings this beloved dish together in just 30 minutes: 15 minutes of prep time and a further 15 minutes of cooking . It’s simple, delicious , and full of flavour, so it’s bound to become a midweek dinner favourite when you’re craving something a little more indulgent.
Sharing this recipe , BBC Good Food said: “Use your air fryer to whip up crispy chilli beef for dinner. It takes just 30 minutes to make – perfect for a crowdpleasing midweek meal.” Ingredients 250g thin-cut minute steak, thinly sliced into strips Two tbsp cornflour Two tbsp vegetable oil, plus a drizzle Two garlic cloves, crushed Thumb-sized piece of ginger, peeled and cut into matchsticks One red chilli, thinly sliced One red pepper, cut into chunks Four spring onions, sliced with the green and white parts separated Four tbsp rice wine vinegar, or white wine vinegar One tbsp soy sauce Two tbsp sweet chilli sauce Two tbsp tomato ketchup For the marinade Half a tsp Chinese five-spice powder Two tsp soy sauce One tsp sesame oil One tsp caster sugar Method Start by preparing the marinade in a mixing bowl, combining all necessary ingredients.
Introduce the beef strips to the bowl and turn them gently until every piece is evenly coated. Ideally, allow the beef to marinate in the refrigerator for several hours or overnight - up to 24 hours for best flavour development. However, if short on time, proceed directly to the next stage.
Dust the marinated beef with cornflour, stirring thoroughly so that each strip becomes coated in a sticky, floury layer. Separate the pieces and spread them out on a plate, ensuring they are not clumped together. Lightly drizzle a small amount of oil over each strip.
If your air fryer features a preheat function, set it to 220C and allow it to come to temperature. Arrange the beef carefully onto the air fryer rack, making sure the strips are spaced for even cooking. Cook for six minutes, then turn each piece and continue air frying for a further four to six minutes, or until the exterior turns crisp and golden.
While the beef is cooking, warm two tablespoons of vegetable oil in a wok over a high flame. Add the garlic, ginger, chilli, bell pepper, and the white portions of the spring onions. Stir-fry briskly for two to three minutes, just until the pepper softens slightly.
Keep an eye on the garlic and ginger, as they can scorch easily. Stir in the vinegar, soy sauce, sweet chilli sauce, and tomato ketchup. Mix thoroughly and let the sauce cook for about a minute until it begins to bubble.
Transfer the cooked beef to the wok and stir well to coat it in the hot sauce. Allow everything to heat through for another minute. Serve immediately, garnished with the green parts of the spring onions and accompanied by a small amount of extra sauce on the side.
.
