crispy air fryer steak strip Mongolian Beef

Serves:
4

Cook:
30 mins

Difficulty Level:
Very Easy

Pairing:
Pale Ale

Ingredients

Meat:


The Rest:

  • 20g Cornflour

  • 1 tbsp Olive Oil

  • 95g Garlic Ginger Paste

  • 40g Dark Soy Sauce

  • 60g Water

  • 40g Brown Sugar

  • 1 Spring Onion, finely sliced

  • Toasted Seseme Seeds

  • Fresh Red Chilli, finely sliced

  • The zest of half an orange

Equipment

  1. Air fryer

  2. Saucepan

  3. Frying pan

METHOD

  1. Remove the steak strips from the fridge, remove the packaging and bring to room temperature

  2. Dry the steak strips with a paper towel

  3. Lay the steak strips out on a plate or bowl and add the cornflour, tossing to coat evenly. Leave the cornflour to set into the meat for around 5 minutes.

  4. Switch your air fryer on to max / max crisp mode / 240ºC and allow to preheat for a few minutes.

  5. Coat the steak strips in olive oil before adding to the air fryer for 10 mins, shaking the strips every 2 minutes. (You could spritz with olive oil before and during cooking instead, to ensure an even coating).

  6. While the steak strips are cooking, heat your frying pan over medium heat and add a dash of olive oil.

  7. When the pan is hot, add the garlic ginger paste, the dark soy, water, and brown sugar. Stir well and bring to the boil then simmer for 7-8 minutes.

  8. Add the beef strips to the sauce and toss before serving, OR, drizzle the sauce over the beef strips after serving to retain the crispy texture.

  9. Garnish with sliced spring onion, toasted seseme seeds, sliced fresh red chilli, orange zest, and serve on a bed of jasmne rice or noodles.