air fryer essentials: crispy asian beef on rice

How To Make air fryer essentials: crispy asian beef on rice

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  1

  PREP/PREPARE
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  2

  The best cuts of beef for this recipe (in my opinion) would be flank steak, London broil, or chuck steak. All three of these will work well and tenderize nicely in the quick time spent in the air fryer.
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  I understand that the “traditional” thickener for this recipe would be cornstarch; however, I like the way all-purpose flour changes up the flavors.
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  One of my contributions to this recipe was the addition of beer. And, the reason I added it was… well, because it is beer :-)
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  Gather your ingredients (mise en place).
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  THE SAUCE
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  Add the oil to a large skillet over medium-low heat.
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  Add the garlic, and stir until fragrant, about 60 seconds.
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  Add the remainder of the ingredients, and slowly simmer for about 3 – 4 minutes.
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  Set heat to low, low, cover, and keep warm.
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  11

  THE BEEF
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  Slice the beef against the grain.
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  I usually slice mine about 1/4 inch (0.6cm). Too thin and they will burn when cooking, too thick and they will be really chewy.
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  Whisk together the rice vinegar, and sesame oil, then add the beef slices, and allow to marinate for about 10 minutes.
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  Set your air fryer to 375f (190c) and preheat for a few minutes.
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  Take the beef out of the marinade, shake off the excess, and then coat with the flour.
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  Add the beef strips in a single layer to the basket of your air fryer and cook for 5 minutes, then flip them over and cook for an additional 5 minutes.
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  You will probably need to do the beef strips in batches. When you finish a batch, just place them on a paper towel, and move on to the next batch. No need to keep them warm.
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  When all the beef strips are cooked, throw them into the reserved sauce, and bring the skillet up to a slow simmer.
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  As the sauce and beef simmer, the flour on the beef will begin thickening the sauce. Once simmering begins, the beef should be ready in 3 – 4 minutes.
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  PLATE/PRESENT
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  Serve over a steaming bowl of rice. Enjoy.
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  Keep the faith, and keep cooking
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