Sweet Chilli Crispy Beef with Egg Fried Rice

Instructions

1. 1

   Thinly slice the spring onions, mince the garlic and finely grate the ginger. Trim the beef and cut across the grain into strips about 5 mm thick and 5 cm long.

2. 2

   Beat 1 egg in a large bowl, add the beef and toss. Sprinkle in the cornflour in two additions, tossing to coat and separating the strips. Lightly brush the coated beef with 10 ml vegetable oil in total. Beat the remaining 2 eggs in a bowl.

3. 3

   Preheat a 7-litre air fryer to 200°C/390°F for 5 minutes. Meanwhile, combine the sweet chilli sauce, 10 ml soy sauce, 15 ml oyster sauce, honey, ginger, 1 minced garlic clove and all 30 ml water in a small saucepan. Cook the long-grain white rice according to the package directions, then drain if needed.

4. 4

   Air-fry the beef in two equal, uncrowded batches, each representing 200 g raw beef, for 12–15 minutes per batch, turning halfway. Check several thick pieces with a thin instant-read thermometer inserted lengthwise: they must reach at least 63°C/145°F. Transfer each batch to a rack and rest for at least 3 minutes; leave the first batch uncovered while the second cooks.

5. 5

   While the first beef batch cooks, bring the glaze to a gentle simmer over medium-low hob heat. Stir and simmer for 2 minutes, then remove from the heat.

6. 6

   During the final 10 minutes of the second beef batch, heat the remaining 15 ml oil in a 30 cm nonstick frying pan or wok over medium-high heat. Add the remaining 2 minced garlic cloves and stir for 30 seconds. Add the beaten eggs and scramble for 1–2 minutes until set.

7. 7

   Add the cooked rice, frozen peas, remaining 10 ml soy sauce, remaining 15 ml oyster sauce and half the spring onions. Stir-fry for 6–8 minutes, breaking up any rice clumps, until the peas are tender and the rice and egg mixture reaches 74°C/165°F throughout. Finish this while the second beef batch rests.

8. 8

   Rewarm the glaze over low heat for about 1 minute. Put all the beef in a serving bowl, pour over the hot glaze and toss briefly. Divide the fried rice among four plates, add the glazed beef and finish with the remaining spring onions. Serve immediately to retain the crisp coating.