Air fryer beef stir fry recipe
Make air fryer beef stir fry with wok-like results. My layered method keeps the beef juicy, the vegetables crisp-tender, and the sauce glossy in 8 minutes.
Servings: 3 servings
Ingredients
Beef marinade (velvet beef):
- 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 & 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, finely 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
For air frying and serving
- 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.
- Tenderize and marinate: In a bowl, add the beef and season with everything from soy sauce to sesame oil. Add the 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 in advance.
- Prepare the vegetables and sauce: While the beef marinates, finely mince the garlic and ginger and slice the bell peppers. In a small bowl, whisk together all the sauce ingredients 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 for 5 minutes.
- Air fry the beef: Carefully add 1 tablespoon of oil to the hot basket and swirl to coat the bottom. Add the beef and spread it into an even layer. A little overlap is fine, but avoid piling the beef into a thick layer. Lightly spray the top with oil.
- Cook the beef: Air fry at 400°F for 2 minutes. Flip the beef and air fry for another 2 minutes. Transfer the beef to a plate and place it in an unheated oven to keep warm.
- Cook the aromatics and peppers: Add the garlic, ginger, and bell peppers to the basket. Lightly spray the peppers with oil and season with ¼ teaspoon coarse sea salt. Stir to coat, then air fry at 380°F for 3 minutes.
- Add the sauce: Return the beef to the basket. Stir the sauce again so the starch is evenly mixed, then pour it over the beef and peppers. Give everything a quick stir.
- Finish the stir fry: Air fry at 400°F for 1 minute to activate the starch and lightly thicken the sauce. Transfer to a serving plate, garnish with sesame seeds, and serve hot.
Notes
- For leaner beef: If your beef is very lean, air fry it at 400°F for 2 minutes, flip, and cook for only 1 more minute.
- Why use more aromatics? A wok naturally tosses and aerates the garlic and ginger, which releases more aroma. An air fryer does not create that same movement, so I use a little more garlic and ginger to build a fuller stir-fry flavor.
- Air fryer type and size: I tested this recipe in a 6-quart basket-style air fryer with a removable crisper tray and a solid drawer. Remove the tray so the beef, vegetables, and sauce can cook directly in the drawer. If your basket is smaller, cook the beef in batches.
- Make ahead: Slice and marinate the raw beef up to 1 day before cooking. You can also freeze the marinated beef in a freezer-safe bag for up to 2 months. Thaw it overnight in the refrigerator before air frying. See my guide on how to velvet beef for stir fry for more preparation and freezer tips.
- Storage: Store the cooked beef stir fry in an airtight container in the refrigerator. For the freshest flavor and texture, finish it within 4 days.
- Reheating: Microwave the stir fry on medium power for 1 minute. Stir, then continue heating in short intervals until warmed through.
- Gluten-free: Use gluten-free light soy sauce, gluten-free dark soy sauce, and gluten-free oyster sauce. Because Shaoxing wine contains wheat, omit it or substitute dry sherry or labeled gluten-free sake. See my Chinese pantry staples for gluten-free alternatives.
Nutrition
Serving: 1serving | Calories: 386kcal | Carbohydrates: 10g | Protein: 44g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 1491mg | Potassium: 853mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 5mg
