Description
This quick and flavorful Air Fryer Beef Stir Fry combines tender sirloin flap steak with vibrant bell peppers in a savory, umami-packed sauce. Using the air fryer for cooking both the meat and vegetables ensures a perfectly cooked dish with minimal oil and maximum crispness. Ideal for a busy weeknight, this recipe offers a delicious, healthier twist on classic stir fry with easy preparation and fast cooking time.
Ingredients
Beef Marinade
- 1.25 lb sirloin flap (or skirt steak)
- 1 tbsp soy sauce (or 1.5 tbsp coconut aminos)
- ½ tbsp fish sauce (optional but adds extra umami)
- ⅛ tsp black pepper
- ½ tsp baking soda
- 2 tsp olive oil
- 2 tsp toasted sesame oil
- 2-2.5 tbsp water
- 1.5 tbsp starch (tapioca or potato starch)
Aromatics and Vegetables
- 0.9 oz garlic (7 to 8 large cloves, finely minced)
- 0.67 oz ginger (one thick 2-inch knob or about 2½ tbsp minced)
- 2 whole bell peppers (1 red and 1 green, cored, seeded, and sliced into strips)
- ¼ tsp coarse sea salt
Sauce
- 0.5 tbsp light soy sauce
- 0.5 tbsp dark soy sauce
- 1 tbsp oyster sauce
- ¼ cup chicken stock
- 1 tsp toasted sesame oil
- ⅛ tsp garlic granules
- 1 tsp starch (tapioca or potato starch)
- 0.5 tbsp shaoxing wine (optional)
Other
- 1 tbsp neutral cooking oil
- Oil spray
- Toasted white sesame seeds (for garnish, optional)
Instructions
- Thinly slice beef: Hold your knife at a 45-degree angle to create wider, flatter slices. Slice the beef against the grain into thin pieces, about ⅛-inch thick to ensure tenderness and quick cooking.
- Tenderize and marinate: In a bowl, add the sliced beef and season with soy sauce, fish sauce, black pepper, baking soda, olive oil, toasted sesame oil, and water little by little, massaging the beef until fully absorbed. Sprinkle in the starch and mix until evenly coated. Cover and marinate in the fridge for 15 minutes, or up to 1 day ahead to develop flavor and tenderize.
- Prepare the vegetables and sauce: While the beef marinates, finely mince the garlic and ginger. Core, seed, and slice the bell peppers into strips. In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, chicken stock, toasted sesame oil, garlic granules, starch, and optional Shaoxing wine until the starch is dissolved. Set aside.
- Preheat the air fryer: Remove the crisper tray or plate from the air fryer basket. Preheat the empty basket at 400°F (204°C) for 5 minutes to ensure a hot cooking surface for the beef.
- Air fry the beef: Carefully add 1 tablespoon of neutral cooking oil to the hot basket and swirl to coat the bottom. Add the marinated beef and spread it into an even layer with minimal overlap for even cooking. Lightly spray the top of the beef with oil.
- Cook the beef: Air fry at 400°F for 2 minutes, then flip the beef pieces and air fry for another 2 minutes until just cooked. Transfer the beef to a plate and keep warm in an unheated oven.
- Cook the aromatics and peppers: Add the minced garlic, ginger, and sliced bell peppers to the basket. Lightly spray the peppers with oil and season with ¼ teaspoon coarse sea salt. Stir to coat everything evenly, then air fry at 380°F (193°C) for 3 minutes to soften the peppers and release aromatic flavors.
- Add the sauce: Return the cooked beef to the basket with the peppers and aromatics. Stir the sauce mixture again to redistribute the starch, then pour it evenly over the beef and vegetables. Give everything a quick stir to combine.
- Finish the stir fry: Air fry at 400°F for 1 minute to activate the starch in the sauce, thickening it slightly and coating the ingredients nicely. Transfer the stir fry to a serving plate, garnish with toasted white sesame seeds if desired, and serve hot for best flavor.
Notes
- Marinate the beef for at least 15 minutes for best tenderness, but marinating overnight in the fridge will deepen the flavor.
- Use starch such as tapioca or potato starch for the best glossy sauce texture instead of regular flour.
- If you don’t have an air fryer, this recipe can be adapted to stovetop cooking in a large skillet over high heat, but cooking times and method will vary.
- Shaoxing wine is optional but adds authentic depth to the sauce; substitute dry sherry if unavailable.
- Adjust soy sauce quantities to control saltiness according to taste or dietary needs.
- The beef is sliced thinly against the grain to ensure bite-sized tenderness and quick cooking in the air fryer.