Air Fried Crispy Chilli Beef

• 1 whole garlic
• 2 Birdseye chillies
• 200–300 g rump steak
• 200 g cornflour seasoned with ½ teaspoon salt and ½ teaspoon pepper
• 1 thumb size piece of fresh ginger
• 20 g coriander leaves and stems
• Handful dried red chillis
• Vegetable oil for frying

The Marinade

• ½ tsp sesame oil
• 1 tsp sugar
• 2 tsp light soy sauce
• 1 egg
  

  The Sauce

  • ½ tsp dark soy sauce
  • 3 tsp tomato ketchup
  • 6 tsp Chinkiang black rice vinegar
  • 4 tsp honey
    

    INSTRUCTIONS

    Preparation

    • Spray the whole garlic with oil and pop into the Air Fryer. Select Roast and set the time to 20mins and temperature to 160°C.
    • Soak the dried chilis in a bowl of water whilst the garlic roasts. When the garlic finishes, remove from the air frying drawer and drain the chilis and place inside. Select Roast again, for 3 minutes at 160°C.
    • Cut the meat into thin strips roughly 3mm wide and place in a mixing bowl. Add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated. Then add the seasoned cornflour and massage into the meat. The meat will first stick together in clumps, but as you continue adding cornflour, each piece of meat will start to separate completely. Once all the meat has separated and the pieces are dry and dusty white, they are ready to be air-fried.
    • Finely dice the ginger, garlic and chilies and finely chop the coriander.
    • Mix all the sauce ingredients together in a small bowl.
    • Build your WOK CLOCK; place your meat bowl at 12 o’clock, then arrange the garlic, chili, sauce bowl and coriander clockwise around your plate.