Crispy Chilli Beef
- One entire garlic
- Two Birdseye chillies Rumps steak,
- 200–300 g 200 grammes of cornflour seasoned with
- one-half teaspoon each of salt and pepper
- One fresh ginger slice the size of a thumb
- 20 g of coriander stems and leaves
- Several dried red chillies vegetable-based frying oil The Dock
- One-third cup sesame oil
- One teaspoon of sugar
- 2 tablespoons light soy sauce
- One egg
- The Dip One-third cup dark soy sauce
- 3 tablespoons tomato ketchup
- Half a teaspoon of Chinkiang black rice vinegar
- Four tablespoons of honey
DIRECTIONS
- Getting Ready Dredge the entire garlic clove in oil and place it inside the Air Fryer.
- Choose Roast and adjust the temperature to 160°C and the timer to 20 minutes.
- While the garlic roasts, soak the dried chillies in a bowl of water. After the garlic is done, take it out of the air fryer drawer, drain the chillies, and put them inside.
- Roast for an additional three minutes at 160°C. Slice the meat into thin strips that are about 3 mm wide, then transfer it to a mixing dish.
- After adding the marinade ingredients, rub the pieces until they are equally coated with your hands. Next, incorporate the spiced cornflour into the meat by massaging it in.
- The meat will clump together at first, but as you add more cornflour, it will begin to separate into individual pieces.
- The meat is ready to be air-fried until it has all separated and the chunks are dry and dusty white. Finely cut the coriander and dice the ginger, garlic, and chillies.
- In small dish, mix together all sauce ingredients. Create your own WOK CLOCK by positioning your meat bowl at 12 o’clock and arranging the sauce bowl, coriander, garlic, and chilli in a clockwise manner around the plate.
- Cooking Lightly mist the steak and the air fryer basket with oil.
- Choose Air Fry and enter 205°C as the temperature and 4 minutes as the cooking time.
- This is the “first fry” you have. After the cooking program is done, pull out the drawer and give the steak another spray.
- Reinstall the drawer, choose Air Fry, and adjust the time and temperature to 205°C and 5 minutes. Your “second fry” is this.
- Heat a tsp of vegetable oil in a different wok over high heat until it becomes extremely hot.
- Reduce the heat to medium, add the ginger, garlic, and chilli, and stir-fry for 30 seconds, or until aromatic and slightly crunchy.
- After adding the crispy meat and giving the wok two or three twists to combine everything, pour over the sauce mixture and bring to a fierce boil.
- Transfer to a serving bowl and sprinkle with the coriander to serve. Serve right away.
NOTES: To make your rump steak considerably simpler to cut into even-sized pieces, place it in the freezer for 30 minutes before slicing.