Name: Air Fryer Crispy Beef (Better Than Takeout!)
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Asian-Inspired
Ingredients: Beef & Marinade:; 1 lb sirloin or ribeye steak, partially frozen and thinly sliced; 2 tbsp cornstarch; ¼ tsp baking soda; 1 tbsp soy sauce; 1 tsp sesame oil; Coating:; 2 tbsp cornstarch; 2 tbsp rice flour (or plain flour/potato starch); Vegetable or sesame oil spray; Sauce:; 1 tsp sesame oil; ½ onion, thinly sliced; 1 small carrot, julienned; 2 garlic cloves, minced; 1 tsp ginger, minced; 2 tbsp soy sauce; 1 tbsp rice vinegar; 2 tbsp ketchup; 1 tsp sriracha (adjust to taste); 1 tbsp honey; 1 tbsp cornstarch mixed with 2 tbsp water (slurry); Garnish:; Sesame seeds; Sliced chilies (optional); Chopped spring onions

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This Air Fryer Crispy Beef is my go-to when I’m craving takeout-style flavor at home—but without the greasy mess of deep frying. Crispy strips of beef are coated in a tangy, sticky sauce made with soy, vinegar, garlic, and just enough heat. It’s quick, satisfying, and absolutely addictive.

Why You’ll Love This Recipe

I love this recipe because it takes a usually deep-fried dish and makes it easy and mess-free in the air fryer. The beef turns out incredibly crisp, and the sauce is perfectly sweet, tangy, and just a little spicy. It’s also weeknight-friendly and doesn’t require any hard-to-find ingredients. Served over rice or noodles, this dish is a total dinner win.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the beef & marinade:
sirloin or ribeye steak
cornstarch
baking soda
soy sauce
sesame oil

For the coating:
cornstarch
rice flour (or substitute with plain flour or potato starch)
vegetable or sesame oil spray

For the sauce:
sesame oil
onion
carrot
garlic
ginger
soy sauce
rice vinegar
ketchup
sriracha
honey
cornstarch slurry (cornstarch + water)

To garnish:
sesame seeds
sliced chilies (optional)
spring onions

Directions

Prepare the beef
I partially freeze the steak for 30 minutes (optional), then slice it thinly against the grain. I mix the beef with cornstarch, baking soda, soy sauce, and sesame oil, and let it marinate for 30 minutes.

Coat the beef
I toss the marinated beef in cornstarch until sticky, then add rice flour and toss again. I lay the strips flat on a plate and mist them well with oil spray.

Air fry the beef
I preheat my air fryer to its maximum setting (465°F or 240°C for me). I arrange the beef in a single layer in the basket and air fry for 7 minutes, shaking the basket once or twice for even crisping.

Make the sauce
While the beef cooks, I heat sesame oil in a wok. I stir-fry onion and carrot for a minute, then add garlic and ginger. After 30 seconds, I stir in soy sauce, vinegar, ketchup, sriracha, and honey. Once it simmers, I add the cornstarch slurry and cook until thickened.

Combine and serve
I toss the crispy beef into the hot sauce, stirring until evenly coated. I garnish with sesame seeds, spring onions, and chili slices (if using), and serve immediately over sticky rice or noodles.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 10 minutes
Marinating time: 30 minutes
Total time: 55 minutes

Variations

I’ve used flank steak or even thinly sliced chicken in place of beef. For extra heat, I add crushed red pepper flakes or more sriracha. To keep it low-carb, I sometimes serve it with cauliflower rice or skip the honey for less sugar.

storage/reheating

Crispy beef is best enjoyed fresh, but I store leftovers in the fridge for up to 2 days. To reheat, I use the air fryer again at 375°F for about 5 minutes to restore crispiness. I avoid microwaving since it makes the beef soggy.

FAQs

What cut of beef works best?

I prefer sirloin or ribeye for their tenderness and flavor, but flank or skirt steak also works if sliced thinly against the grain.

Can I make the sauce ahead of time?

Yes, I often prepare the sauce in advance and reheat it just before tossing with the beef.

Is this dish very spicy?

Not too spicy—it’s more tangy-sweet. I adjust the heat by increasing or reducing the sriracha and chili flakes.

Can I pan-fry the beef instead?

Yes. I pan-fry the coated beef in a bit of oil over medium-high heat in batches until crisp, then drain on paper towels before tossing in the sauce.

What sides go well with this dish?

I love it over jasmine rice or noodles, but it also pairs nicely with steamed broccoli, bok choy, or cucumber salad for a refreshing contrast.

Conclusion

This Air Fryer Crispy Beef is everything I want in a fakeout-takeout dish—crispy, sticky, flavorful, and easy. It’s a total game changer when I want something satisfying and restaurant-style at home without all the oil. Once I made it, I knew I’d never need to order it again.