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Coat the steak with the egg then dredge through the cornflour. Mix well to coat then shake off the excess flour.
Place onto the crisp plate within your air fryer drawer, spray with oil then cook at 210°C for 10 minutes shaking halfway through.
While the beef is cooking add a splash of oil into a pan, add the onion and pepper then the garlic and ginger paste, stir-fry for 2 minutes.
Add in the tomato ketchup, sweet chilli sauce, soy sauce, rice wine vinegar and sugar then cook for a further 3 minutes until reduced and sticky.
Add the crispy beef into the pan and toss to glaze.
Scatter in the fresh chillies and serve with rice.