Start by thinly slicing your chosen cut of beef into fairly uniform and even strips and slice against the grain to ensure you get tender pieces of meat.

Put the steak strips in a bowl, then add one egg. Using your hands make sure all the the beef strips are coated in the egg.

Spray your air fryer basket with oil to prevent sticking or line with baking paper or foil. Preheat your air fryer to 200°c (390F) for five minutes.

Add the cornflour/cornstarch to a bowl, and then add a few strips of beef to the cornflour at a time, making sure that each strip is coated in the cornflour. Put to one side, and continue to coat the beef strips.

Once you've coated each strip, lightly spray with vegetable oil on both sides or using a brush, dip in some vegetable oil and lightly brush over each strip.

Lay the strips in a single layer in your air fryer basket.

Depending on the size of your air fryer, you may need to cook the beef in batches to avoid overcrowding. Air fryer the beef for 5-6 minutes at 200°C (400°F), and then turn the beef strips over and air fry for another 5-6 minutes until they have a crispy texture.

Meanwhile, make the tangy sauce. In a saucepan, combine sweet chilli sauce, tomato ketchup, rice wine vinegar or apple cider vinegar, sriracha sauce and minced garlic. Stir well then add the sliced red peppers/bell peppers and simmer for 2-3 minutes.

Once the beef strips are crispy, transfer them to the pan with the tangy sauce and red peppers and stir until each strip is coated in deliciousness.

Sprinkle sesame seeds and spring onions over the top before serving.