Ingredients:

1. 250g of finely sliced minute steak into thin strips
2. Two tablespoons cornflour
3. two tablespoons vegetable oil, and drizzling
4. Two cloves of garlic, a smashed ginger root that has been peeled and sliced into matchsticks
5. One red chilli, cut thinly
6. One red pepper, chopped into pieces
7. Four spring onions, cut into distinct sections, green and white
8. Four tablespoons of rice or white wine vinegar
9. One tablespoon of soy sauce
10. Double-stick sweet chilli sauce
11. Twice as much tomato ketchup
12. ½ teaspoon powdered Chinese five-spice
13. Two teaspoons of soy sauce
14. One teaspoon of sesame oil
15. One teaspoon of caster sugar

Directions:

1. In a bowl, mix together the marinade ingredients first. Toss to coat after adding the steak slices. If possible, leave in the refrigerator for up to 24 hours; otherwise, go to step 2.
2. The steak should be covered in a floury mixture after the cornflour has been sprinkled over it and mixed. After separating the strips, place them on a dish. Pour a little oil over each steak slice. If the air fryer has a preheat option, set it to 220C.
3. When the beef is crispy, carefully place it on the cooking rack in the air fryer, cook for 6 minutes, then flip it over and cook for an additional 4–6 minutes.
4. In the meantime, heat up two tablespoons of vegetable oil in a wok over high heat. Stir-fry the garlic, ginger, chilli, pepper, and spring onion white ends for two to three minutes, or until the pepper starts to soften. Take care not to burn the garlic or ginger. After thoroughly mixing in the vinegar, soy, sweet chilli sauce, and tomato ketchup, heat for an additional minute or two, or until bubbling.
5. Place the steak inside the wok and mix with the sauce. Simmer for a minute more, or until very hot, and then serve with a little more sauce on the side and the spring onion leaves scattered on top.