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Air Fry Beef Questions?

3 years ago

I found a recipe I thought would be nice for dinner this weekend. It's based on something purportedly Chinese-ish, but is American and made in an American way (I'm not good with wok). It sounds like it tastes good and fits the parameters for a weekend dinner.

One of the steps is to cover beef strips with cornstarch and deep fry them. I'm wondering if this would be something that would work well in the air fry oven, and if so, if any of you have suggestions on time, temperature, etc.? The shelves are small wire grids (i.e., baskets).

I tried the app that comes with the air fryer, but that has things like fried Ritz crackers. :(

Thanks!

Featured Answer

plllog
Original Author

3 years ago

Recipe dumped. ;)

thanks, Everybody!

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Comments (10)

bragu_DSM 5
3 years ago
last modified: 3 years ago
what about your cast iron, other than it heavier than the wok ...

thing is, according to my recipe, you are supposed to air dry the meat [let sit] for awhile after you dip them in the corn starch ... allegedly makes them crisp up. I have tried it with pork, Korean bbq, and it is only 'okay' ... tasty, but not the best thing I ever fixed/ate.
plllog
Original Author
3 years ago
Dave, is what you're saying that air frying meat isn't great? I'm just a little unclear on what you meant.

if so, yes, I can just fry it the normal way. And yes, a cast iron frying pan is my vessel of choice. :)
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bragu_DSM 5
3 years ago
I am not 'permitted' to get an air fryer. I got in deep doo doo when I got an IP.
plllog
Original Author
3 years ago
Yeah, it helps to the be the "boss". :) It was an impulse buy. I put it in my cart on Prime Day to contemplate, and while doing so they reduced it by 1/6. It doesn't cook evenly but for the price, it's pretty darned good. It's supposed to dehydrate as well...

So, what you tried with the other meats was the cornstarch? I thought it was just that the starch made a dry surface for the fry and doesn't need an egg to stick?
Islay Corbel
3 years ago
I think the air fryer would cook it to death. It's only going to be fried for a few seconds.
plllog thanked Islay Corbel
plllog
Original Author
3 years ago
The recipe says fry the beef for 4-5 minutes
dcarch7 d c f l a s h 7 @ y a h o o . c o m
3 years ago
I don't remember seeing deep fried beef on any Chinese restaurant menu.

Are you talking about the cooking method "velveting beef"? "velveting chicken"?

dcarch
plllog
Original Author
3 years ago
last modified: 3 years ago
It's not Chinese food. It's American food waving hello to Chinese food. And no, “velveting” wouldn't be American food. But I think I'm going to ditch the recipe.
Islay Corbel
3 years ago
4 to 5 minutes would be frying it to death too! 🤣
plllog thanked Islay Corbel

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