Airfryer Crispy Beijing Beef
Airfryer Crispy Beijing Beef
Ingredients
- 500 g beef strips, rump steak cut up
- 1 onion, sliced
- 1 handful sugar snap peas
- 2 tablespoons cornflour
- 1 red chilli, for garnish
- 150 g noodles, per person
- as needed cooking spray
For the Sauce
- 3 tablespoons hoisin
- 1 tablespoon sesame oil
- 3 tablespoons honey
- 3 tablespoons sriracha
- 2 tablespoons sweet chilli sauce
- 1 teaspoon garlic purée, or 4 crushed cloves
- 1 tablespoon rice vinegar
Instructions
- 1
Place the 500g beef strips into a freezer bag or Tupperware. Add the 2 tablespoons of cornflour to the bag/container. Shake well to thoroughly coat the beef strips with the cornflour.
⏱️ 3 min
- 2
Transfer the cornflour-coated beef strips to the airfryer basket. Spray the beef well with cooking spray. Airfry at 200°C for 10-14 minutes, or until desired crispiness is achieved.
⏱️ 12 min•🌡️ 200
- 3
While the beef is airfrying, prepare the sauce. In a small bowl, combine the 3 tablespoons of hoisin, 1 tablespoon of sesame oil, 3 tablespoons of honey, 3 tablespoons of sriracha, 2 tablespoons of sweet chilli sauce, garlic purée (or 4 crushed cloves), and 1 tablespoon of rice vinegar. Mix well with a spoon until the sauce is smooth and fully combined.
⏱️ 5 min
- 4
In a pan, soften the sliced onion briefly. Then, add the handful of sugar snap peas and continue to soften them briefly.
⏱️ 5 min
- 5
Add the airfried crispy beef strips to the pan with the softened onion and sugar snap peas. Pour the prepared sauce over the beef and vegetables.
⏱️ 2 min
- 6
Stir everything together in the pan until the beef and vegetables are thoroughly coated in the sauce and heated through. Cook noodles according to package directions.
⏱️ 3 min
- 7
Serve the Beijing beef mixture over the cooked noodles (150g per person). Garnish with slices of red chilli if desired for extra heat.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Airfryer Crispy Beijing Beef
- 500 g beef strips, rump steak cut up
- 1 onion, sliced
- 1 handful sugar snap peas
- 2 tablespoons cornflour
- 1 red chilli, for garnish
- 150 g noodles, per person
- as needed cooking spray
For the Sauce
- 3 tablespoons hoisin
- 1 tablespoon sesame oil
- 3 tablespoons honey
- 3 tablespoons sriracha
- 2 tablespoons sweet chilli sauce
- 1 teaspoon garlic purée, or 4 crushed cloves
- 1 tablespoon rice vinegar
Instructions
- 1
Place the 500g beef strips into a freezer bag or Tupperware. Add the 2 tablespoons of cornflour to the bag/container. Shake well to thoroughly coat the beef strips with the cornflour.
⏱️ 3 min - 2
Transfer the cornflour-coated beef strips to the airfryer basket. Spray the beef well with cooking spray. Airfry at 200°C for 10-14 minutes, or until desired crispiness is achieved.
⏱️ 12 min•🌡️ 200 - 3
While the beef is airfrying, prepare the sauce. In a small bowl, combine the 3 tablespoons of hoisin, 1 tablespoon of sesame oil, 3 tablespoons of honey, 3 tablespoons of sriracha, 2 tablespoons of sweet chilli sauce, garlic purée (or 4 crushed cloves), and 1 tablespoon of rice vinegar. Mix well with a spoon until the sauce is smooth and fully combined.
⏱️ 5 min - 4
In a pan, soften the sliced onion briefly. Then, add the handful of sugar snap peas and continue to soften them briefly.
⏱️ 5 min - 5
Add the airfried crispy beef strips to the pan with the softened onion and sugar snap peas. Pour the prepared sauce over the beef and vegetables.
⏱️ 2 min - 6
Stir everything together in the pan until the beef and vegetables are thoroughly coated in the sauce and heated through. Cook noodles according to package directions.
⏱️ 3 min - 7
Serve the Beijing beef mixture over the cooked noodles (150g per person). Garnish with slices of red chilli if desired for extra heat.
⏱️ 5 min