Chinese BBQ Cumin Beef (空气炸锅孜然牛肉)

Cumin beef is a classic Chinese street food. You see it on every night market skewer stand. But most people do not know how easy it is to make at home. The secret is cornstarch. So many people tell me their air fryer beef comes out dry and chewy. That is because the high heat and the constant wind inside the air fryer dries the meat out very fast. The cornstarch creates a shield around each cube that locks the juice inside. You get the char on the outside and tender, juicy beef on the inside. Always cut against the grain. Do not skip this step.

INGREDIENTS

•       1 lb (450 g) beef, cut into 3/4 inch cubes. Flank steak, sirloin, or ribeye all work well.

•       3 tbsp (45 ml) soy sauce

•       1 tbsp (15 ml) oyster sauce

•       1 tbsp (8 g) cornstarch

•       1 tbsp (15 ml) neutral cooking oil such as vegetable or avocado oil

•       1 tbsp (8 g) cumin powder

•       1 tsp (3 g) Sichuan peppercorn powder (花椒面)

•       1 to 2 tsp (3 to 5 g) chili pepper powder, adjust to your heat preference

INSTRUCTIONS

1.     Cut the beef into 3/4 inch cubes, always cutting against the grain. This is the most important step. Cutting against the grain shortens the muscle fibers so your beef stays tender instead of chewy.

2.     Place beef in a bowl. Add soy sauce, oyster sauce, cornstarch, cooking oil, cumin powder, Sichuan peppercorn powder, and chili pepper powder.

3.     Mix thoroughly with gloves or chopsticks until every cube is evenly coated. The cornstarch and oil will make the marinade slightly thick and sticky. This is exactly what you want.

4.     Let the beef marinate for at least 10 minutes at room temperature.

5.     Optional: Thread the beef cubes onto small skewers for a true night market presentation. Or simply spread the beef in a single layer in the air fryer basket. Do not pile them up or they will steam instead of char.

6.     Lightly spray the beef with cooking oil. Air fry at 400°F (200°C) for 8 to 9 minutes total. At the 4 minute mark, open the air fryer and flip each piece so all sides get a beautiful char.

7.     Serve immediately. Sprinkle with extra cumin or chili if desired.

Chinese Mom Tips

♥      The cornstarch is the secret to juicy air fryer beef. I tell everyone this and most people skip it anyway. Please do not be that person. One tablespoon of cornstarch is all it takes to change everything.

♥      Flank steak gives you the most authentic night market texture because it has good chew and strong beef flavor. Ribeye is more tender and rich if your family prefers that. Both are delicious.

♥      If your beef is coming out tough, it is almost always because you cut with the grain instead of against it. Look at the muscle fibers running through the meat and cut perpendicular to them, not parallel.

♥      I sometimes marinate this overnight in the refrigerator and the flavor goes very deep. If you do this, take the beef out 15 minutes before cooking so it comes to room temperature.