Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
The CRISP you get in this air fryer crispy chilli beef recipe is 🔥 and it remains tender too
Sticky, tangy and crispy. All the mouth feels you want in a midweek staple!

Crispy steak strips are tossed in a tangy, sweet and salty sauce that’s made oh-so convenient by cooking it in the air fryer.Â
On the table in just 25min and with very little prep needed, this midweek staple is sure to become a go-to favourite.Â
Ingredients
- 225 g
rump steak, thinly sliced into strips
- 1 Tbsp.
cornflour
- 1 Tbsp.
toasted sesame oil
- 1/2
-1 red chilli deseeded and finely sliced
- 100 g
sugar snap peas
- 1
red pepper, finely sliced
- 2 Tbsp.
soy sauce
- 2 Tbsp.
runny honey
- 2 Tbsp.
ketchup
Juice 1/2 lime
TO SERVE
Spring onion, finely sliced
Directions
- Step 1Preheat air fryer to 205°C. In a medium bowl, mix the steak slices, cornflour and some seasoning. Add the oil and mix to coat. Add the beef to the air fryer basket and cook for 13min until golden and crispy. Remove to a plate.Â
- Step 2In a medium bowl, mix the chilli, peas, pepper, soy sauce, honey and ketchup.Â
- Step 3Line the air fryer basket with foil. Add the vegetable mix and cook for 7min, until the peas and pepper are tender and the sauce is glossy.
- Step 4Return the steak to the basket along with the lime juice and mix to coat. Sprinkle over the spring onion and serve with rice, if you like.Â
If you like things extra spicy, then try subbing out the ketchup for a tablespoon (or however much you can handle) of gochujang instead.Â
No peppers and sugar snap peas? No problem! Try with carrot slices, pak choi or any other veg you like.Â
A sprinkling of toasted sesame seeds would be a delicious addition to this dish, and for some gut-friendly action, add some kimchi on the side.Â
We’ve served ours with white rice, but for a healthier option, serve with brown rice or any grain of your choice.Â
Chicken or firm tofu can directly replace the steak in a protein switch-up.Â


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