Easy Air Fryer Beef Satay with Sriracha Aioli is a nut-free version of a popular Southeast Asian dish that's easy on the grill or broil or air fry. It is usually served as an appetizer but make extra batches to serve as an entree.
Cut the flank steak across the grain in 1⁄4-inch thick and 3- by 6-inch pieces.
With a meat tenderizer, flatten out the meat on a cutting board.
In a medium bowl, combine coconut aminos, fish sauce, molasses, coriander, ground cumin, ground turmeric, ground black pepper, grated ginger, garlic, and onion.
Add the meat and mix the seasonings into the meat.
Cover and refrigerate for at least 15 minutes to an hour.
For Air Fryer
Preheat the air fryer to 360°F.
Put the meat pieces onto skewers.
Place the skewers in the basket in a single layer and set the timer for 9 minutes.
Cook the meat in batches until all of them are cooked or the color turns opaque.
Serve immediately with Sriracha Aioli.
Turn on the grill and preheat to 400 deg.
Meanwhile, put the meat pieces onto the skewers. Place the beef satay skewers on a single layer on the grill, and brush the sauce on top.
Grill for 2 minutes and then, turn over and brush with remaining sauce. Grill for one minute.
Transfer the beef satay skewers onto a serving platter and serve immediately with Sriracha Aioli.
Turn on the broiler.
Meanwhile, put the meat pieces onto skewers while the broiler is preheating.
Place the skewers on the rack of a broiler pan.
Brush the sauce on the meat, and place the rack under the broiler on the top rack of the oven. Broil for 1-2 minutes while watching carefully to make sure the meat doesn't burn.
Turn the meat over and broil for another 1 minute. Turn over the meat one last time for 1 minute.
Transfer the beef satay to a serving platter and serve immediately with Sriracha Aioli.
Meat Types: Beef: this recipe uses flank or skirt steak since it is a leaner cut. Tenderize the meat and marinate for at least 15 minutes to an hour at room temperature or 4 hours or overnight in the refrigerator.Chicken: tenderize chicken tenderloin or breasts into ½" thick pieces in between parchment paper. Marinate for at least an hour or overnight in the refrigerator for richer flavor. Shrimp: shrimp satay is one of our favorites. It cooks very quickly, and we love the flavors. You can either use shelled or shrimp with shells on. Marinate for 15 -30 minutes. Pork: cut the tenderloin into ½"-1" inch thick pieces and tenderize the meat before marinating it for at least an hour or overnight for a richer flavor.
Easy Air Fryer Beef Satay with Sriracha Aioli https://www.drkarenslee.com/easy-air-fryer-beef-satay-with-nut-free-dipping-sauce/