Air Fryer Korean Beef

• 45 min
• 4 SERVINGS
• 370 Cal
• 29 g Protein

Ingredients:

• 1 beef Flank Steak (about 1 pound)
• Fresh cilantro and sesame seeds (optional)

• 2 tablespoons cornstarch
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt

• 1/4 cup unseasoned rice vinegar
• 1/4 cup sliced sweet onion
• 1/4 cup dates, pitted
• 3 tablespoons coconut aminos
• 1 tablespoon chopped fresh ginger
• 1 tablespoon minced garlic
• 2 teaspoons sesame oil
• 1/4 teaspoon Gochugaru chili flakes (Korean red pepper flakes)

• 1 pound sweet potatoes, chopped
• 2 tablespoons water

• 2 cups thinly sliced napa cabbage
• 1/2 cup shredded carrots
• 1/2 cup kimchi, chopped
• 2 tablespoons lime juice

Cooking:

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.
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.
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.
4. Place sweet potatoes and water in microwave-safe container. Microwave, covered, on HIGH 6 minutes or until tender, stirring once.
5. Combine cabbage, carrots, kimchi and lime juice in large bowl. Toss gently to coat. Let stand or refrigerate, covered, up to 4 hours.
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.