Ingredients :
- 1 beef flank steak
- 1 cup rice vinegar
- 1 cup soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons minced fresh gingerroot
- 6 garlic cloves, minced
- 3 teaspoons sesame oil
- 2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
- 1/2 teaspoon cornstarch
- Optional: Sesame seeds and thinly sliced green onions
Directions :
- Cut beef into 1/4-in.-thick strips. In a large bowl, whisk the next 7 ingredients until blended. Pour 1 cup marinade into a shallow dish. Add beef; turn to coat. Cover and refrigerate 2-8 hours. Cover and refrigerate remaining marinade.
- Preheat air fryer to 400°. Drain beef, discarding marinade in dish. Thread beef onto 12 metal or soaked wooden skewers that fit into air fryer. Working in batches if necessary, arrange skewers in a single layer on greased tray in air-fryer basket. Cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-5 minutes, turning occasionally and basting frequently, using 1/2 cup of reserved marinade.
- Meanwhile, to make glaze, bring remaining marinade (about 3/4 cup) to a boil; whisk in 1/2 teaspoon cornstarch. Cook, whisking constantly, until thickened, 1-2 minutes. Brush skewers with glaze just before serving. If desired, top with sesame seeds and sliced green onions.
