Slice beef into thin strips.
Marinate with soy sauce + grated garlic.
Coat in cornflour.
Shallow-fry (5–8 min) OR air fry (180°C/350°F for 10–12 min).
In a wok, heat dark soy, hoisin, apple juice, honey & rice vinegar until bubbling.
Add chili powder if you want heat.
Toss crispy beef until coated & sticky.
Garnish with sesame seeds and spring onions.
