Can I make Beijing beef in any air fryer?

Yes. The method works in most basket style or drawer style air fryers. You will need to cook in batches if your basket is small. Adjust time by a minute or two, since some models run hotter.

How do I keep the beef crispy after tossing with sauce?

The best approach is to toss for just a few seconds so pieces keep some crisp edges. For parties, keep sauce and beef separate and combine right before serving. You can re-crisp beef in the air fryer for 3 to 5 minutes at 350°F before serving.

Can I use chicken or tofu in the same recipe?

Absolutely. Slice chicken thin and reduce cook time if needed. For tofu, press it completely, cut into strips, coat and air fry until golden. Tofu pairs beautifully with the same sauce.

What if my sauce gets gummy?

If the sauce thickened too much, whisk in a splash of warm water or rice vinegar and bring back to a gentle simmer. Start with small amounts until you reach the right pourable gloss.

Air Fryer Beijing Beef

Description

This Air Fryer Beijing Beef recipe delivers crispy beef strips coated in a sweet, tangy, and slightly spicy sauce with bell peppers and onions. It recreates the classic Panda Express style Beijing beef using less oil while keeping the beef crunchy and flavorful.

Ingredients

Scale

1 lb flank steak or sirloin, thinly sliced against the grain
1 large egg or 2 egg whites
1 tbsp soy sauce
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup cornstarch
1/4 cup all-purpose flour or extra cornstarch
Cooking spray or oil mister
1/4 cup soy sauce
1/4 cup hoisin sauce
2 tbsp rice vinegar
2 tbsp brown sugar
1 tbsp chili garlic sauce
1 tbsp minced garlic
1 tbsp minced fresh ginger
1 tbsp toasted sesame oil
1 to 1 1/2 tsp cornstarch mixed with 2 tbsp cold water
1 large red bell pepper, cut into pieces
1/2 yellow onion, cut into pieces
Sliced green onions
Sesame seeds
Steamed jasmine rice

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Instructions

Slightly freeze the steak for 30 to 60 minutes to make slicing easier, then slice thinly against the grain.
In a bowl whisk egg, soy sauce, black pepper, garlic powder, and onion powder. Add the beef and toss to coat. Let marinate for 15 to 30 minutes.
Combine cornstarch and flour in a shallow bowl. Remove beef from marinade, let excess drip off, then dredge each strip in the dry mixture and shake off excess.
Preheat air fryer to 400°F for 3 to 5 minutes. Lightly spray the basket with oil.
Arrange beef in a single layer in the air fryer basket and spray tops lightly with oil. Air fry for 6 to 8 minutes, flipping halfway through, until golden and crispy. Cook in batches if needed.
Heat a skillet over medium-high heat and add oil. Stir fry garlic, ginger, onion, and bell pepper for 2 to 3 minutes until slightly crisp.
In a bowl whisk soy sauce, hoisin sauce, rice vinegar, brown sugar, chili garlic sauce, and sesame oil. Pour into the skillet and bring to a simmer.
Stir the cornstarch slurry and add slowly while stirring until the sauce becomes glossy and thick.
Add the air fried beef and toss gently to coat in the sauce.
Serve immediately over steamed jasmine rice and garnish with green onions and sesame seeds.

Notes

Cook the beef in batches in the air fryer to maintain crispiness. Preheating the air fryer helps create a better golden crust. If reheating leftovers, crisp the beef in the air fryer again before tossing with warmed sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Air Fryer
Cuisine: Chinese-American

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 16 g
Sodium: 820 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 90 mg