Hunan beef is bolder and spicier than its sweeter cousins — crispy beef in a savoury, chilli-driven sauce with peppers. The air fryer crisps the beef, then you toss it in the sauce. Here's how.
Key takeaways
Q: How do you make Hunan beef in an air fryer?
A: Coat beef in cornflour, air fry at 200°C (400°F) for about 12 minutes, then toss in a spicy, savoury Hunan sauce.
Q: How is it different from Mongolian beef?
A: Hunan is spicier and more savoury; Mongolian is sweeter and stickier.
The method
Toss thin beef strips in cornflour and air fry until crisp. Make a sauce of soy, rice vinegar, a little sugar, garlic, ginger, dried chilli and chilli bean paste, and warm it with peppers and onion. Toss the crisp beef through — Hunan is all about that savoury, fiery depth rather than sweetness.
The recipe
Air Fryer Hunan Beef
Ingredients
- 500g beef strips
- 2 tbsp cornflour
- Soy, vinegar, chilli bean paste
- Dried chilli, garlic, peppers
Method
- Coat beef in cornflour; air fry at 200°C 12 min.
- Warm the spicy Hunan sauce with peppers.
- Toss the crisp beef through.
- Serve with rice.
Tips
- Chilli bean paste gives the savoury heat.
- Slice beef thinly across the grain.
- Toss at the end to keep it crisp.
Frequently asked questions
How do you make Hunan beef in an air fryer?
Coat beef strips in cornflour, air fry at 200°C for about 12 minutes, then toss in a spicy, savoury sauce of soy, vinegar, chilli bean paste, dried chilli and garlic with peppers.
How is Hunan beef different from Mongolian beef?
Hunan is spicier and more savoury, built on dried chilli and chilli bean paste, where Mongolian beef is sweeter and stickier.
What beef is best?
A quick-cooking cut like rump or sirloin, sliced thinly across the grain so it stays tender.