Air Fryer Korean Beef
This quick and easy Asian inspired dish is gluten-free and a perfect post work out recipe to keep your wellness goals in line.
Cook Time: 45 Minutes
Servings: 4
Ingredients: 19
Ingredients
Rub:
Sauce:
Sweet Potatoes:
Slaw:
Preparation
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Step 1
Combine rub ingredients. Spray Flank Steak with cooking spray; season with rub. Preheat air fryer to 390°F. Place steak in air fryer basket. Cook 20 minutes or for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
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Step 2
Meanwhile, combine rice vinegar, onion, dates, coconut aminos, ginger, garlic, oil and chili flakes in blender container. Cover; process until smooth, scraping sides of container as needed. Set aside.
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Step 3
Let steak rest 5 to 10 minutes. (Temperature will continue to rise about 5°F to 10°F to reach 145°F for medium rare; 160°F for medium. Carve steak diagonally across the grain into thin slices.
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Step 4
Place sweet potatoes and water in microwave-safe container. Microwave, covered, on HIGH 6 minutes or until tender, stirring once.
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Step 5
Combine cabbage, carrots, kimchi and lime juice in large bowl. Toss gently to coat. Let stand or refrigerate, covered, up to 4 hours.
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Step 6
Place steak, sweet potatoes and half of sauce in large bowl. Toss gently to coat. Plate with slaw; sprinkle with cilantro and sesame seeds, as desired. Serve remaining sauce, as desired.
Nutrition Information
370 Calories
3.49g SAT FAT
29g PROTEIN
3.5 mg IRON
5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 3 ounces meat, 1/2 cup sweet potato, 1/2 cup slaw: 370 Calories; 90 Calories from fat; 10g Total Fat (3.49 g Saturated Fat; 0 g Trans Fat; 1.3 g Polyunsaturated Fat; 4 g Monounsaturated Fat;) 73 mg Cholesterol; 522 mg Sodium; 41 g Total Carbohydrate; 5.5 g Dietary Fiber; 14.6 g Total Sugars; 28.6 g Protein; 0 g Added Sugars; 122.3 mg Calcium; 3.5 mg Iron; 973 mg Potassium; 0 mcg Vitamin D; 0.24 mg Riboflavin; 11.4 mg NE Niacin; 0.9 mg Vitamin B6; 1.5 mcg Vitamin B12; 269 mg Phosphorus; 5 mg Zinc; 28.6 mcg Selenium; 117.2 mg Choline.
This recipe is an excellent source of Protein, Potassium, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, Iron, and Riboflavin.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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