Crispy Chilli Beef in the Air Fryer
Crispy chilli beef from the takeaway is deep-fried, which is why it is so crisp and so heavy. This crispy chilli beef air fryer version coats thin strips of steak in cornflour and cooks them at 200 °C in about 12 minutes, then tosses them in a sticky chilli sauce. You get the crunch and the sweet, hot glaze with a spoonful of oil instead of a pan of it.
- Temperature
- 200°C
- Total time
- 32min
- Prep
- 20min
- Servings
- 4
- Core temp
- 70°C
- Per serving
- 380kcal
Why the air fryer works for crispy chilli beef
The crispy chilli beef air fryer method works because the coating is thin and the heat is dry. A light dusting of cornflour sets into a crisp shell as the hot air moves around each strip, and the beef inside cooks through in a few minutes. Takeaway versions rely on a deep fryer, but the air fryer gets close with only a couple of tablespoons of oil.
The sauce is cooked separately and added at the end. This keeps the crunch, which is the whole point of the dish. If you like other takeaway-style meals, try chicken strips or spring rolls on the same night.
How to make crispy chilli beef in the air fryer
Tap a time to start a timer.
- Slice the beef Cut the steak across the grain into strips about 5 mm thick and 6 cm long. Thin strips become crisp in the air fryer. Chilling the steak for first makes it easier to slice.
- Coat Toss the beef with the egg white, salt and white pepper. Add the cornflour and mix until each strip is lightly and evenly coated, shaking off any excess. Drizzle with 1 tbsp oil.
- Cook the beef Preheat the air fryer to 200 °C. Spread the strips in a single layer, in two batches if needed. Cook for , shaking the basket every , until golden and crisp. Test a thick strip, which should be cooked right through (the FSA says food is safe once it has reached 70 °C for ).
- Cook the vegetables Toss the pepper and half the spring onions with 1 tbsp oil. Add them to the basket for the last of cooking.
- Make the sauce Warm the chilli, garlic and ginger in a frying pan with a splash of oil for . Add the sweet chilli sauce, soy sauce, vinegar and ketchup and simmer for until sticky.
- Toss and serve Tip the crisp beef and vegetables into the sauce, toss for 30 seconds and serve straight away, topped with the remaining spring onions.
Cooking times and temperatures
| Crispy Chilli Beef | Temperature | Time |
|---|---|---|
| Crispy chilli beef stripsShake every 3 min | 200 °C | 10–12 min |
| Thinner shredded beefCook in smaller batches | 200 °C | 8–9 min |
| Chilli beef mince ballsCook to 75 °C in the centre | 190 °C | 10–12 min |
| Beef strips without coatingStir-fry style, not crisp | 200 °C | 6–7 min |
| Reheating leftoversSauce separate for best crunch | 180 °C | 3–4 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 70 °C. See also cooking times and temperatures for all dishes.
Tips
- Slice thinly across the grain. This is the most important step. Thick strips stay chewy and never crisp.
- Do not crowd the basket. Strips that overlap steam instead of crisping. Two batches give a much better result than one big one.
- Make the sauce first. Have it ready and warm so the beef goes from basket to sauce to plate in under a minute.
Serving
Serve the beef over steamed rice or egg noodles, with extra spring onions and sliced chilli on top. A quick cucumber salad cuts through the sweetness. For a main with chips, potato wedges soak up the sauce well. Crispy chilli beef air fryer batches are best eaten within minutes of saucing.
Storing and reheating
Store the cooked beef and sauce separately in airtight containers in the fridge for up to 2 days. Reheat the beef in the air fryer at 180 °C for 3–4 minutes until crisp and steaming hot (75 °C in the centre, as the FSA advises for leftovers), then toss in warmed sauce.
Variations
- Sweet and sour: Replace the sweet chilli sauce with 3 tbsp ketchup, 2 tbsp rice vinegar and 1 tbsp sugar.
- Extra hot: Add 1 tsp chilli flakes and a second sliced chilli to the sauce.
- Orange beef: Add the zest and juice of 1 orange and cut the ketchup to 1 tsp for a fruitier glaze.
Troubleshooting
- The beef is not crispy
- The strips were too thick or the basket too full. Slice to 5 mm, cook in batches and toss in the sauce only at the last moment.
- The coating is patchy and white
- The strips were wet. Pat them dry, use the egg white sparingly and shake off the loose cornflour. A light spray of oil on any pale patches helps.
- The sauce makes everything soggy
- Keep the sauce thick and add the beef to it right before serving. Do not leave it standing in the pan.
Frequently asked questions
How long does crispy chilli beef take in an air fryer?
About 10–12 minutes at 200 °C, shaking the basket every 3 minutes. Strips thinner than 5 mm may be ready in 8–9 minutes.
Can you make crispy chilli beef with mince?
Yes. Shape seasoned beef mince into small, thin balls and cook at 190 °C for 10–12 minutes until the centres reach 75 °C, then toss in the sauce. The texture is softer than strips.
Can you reheat crispy chilli beef in the air fryer?
Yes. Reheat unsauced beef at 180 °C for 3–4 minutes until crisp and steaming hot. If it is already coated in sauce, it will soften, so warm it for 4–5 minutes and expect a stickier finish.
Which cut of beef is best for crispy chilli beef?
Rump or sirloin steak slices well and stays tender. Frying steak or flank also works if cut very thinly across the grain.
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