Air-Fryer Beef Satay with Red Curry Noodles

Name: Air-Fryer Beef Satay with Red Curry Noodles
Yield: Serves 2
Cuisine: Thai
Ingredients: 1 tablespoon, packed light brown sugar; 2 teaspoons, vegetable oil; 1 teaspoon, ground coriander; ¼ teaspoon, salt; ⅛ teaspoon, cayenne pepper; 1 (12-ounce), flank steak, ½ to ¾ inch thick, trimmed; 10 (6-inch) wooden, skewers; 4 ounces, rice vermicelli; ½ cup canned, coconut milk; 2 teaspoons, Thai red curry paste; 1 tablespoon, lime juice, plus extra for seasoning; 2 teaspoons, fish sauce, plus extra for seasoning; 1 , small red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks; 4 ounces, snow peas, strings removed and sliced lengthwise into matchsticks; ½ cup, chopped fresh basil

5 comments

Topped with “air-grilled” skewers of seasoned beef, this red curry noodle bowl is like two meals in one yet requires far less juggling than such dishes typically do.

A cookbook recipe exclusively for All-Access members from Air Fryer Perfection

SERVES2

TIME1 hour (6 minutes cook time)

Air-Fryer Beef Satay with Red Curry Noodles

A cookbook recipe exclusively for All-Access members from Air Fryer Perfection

WHY THIS RECIPE WORKS

Air-frying the beef, rather than grilling it, vastly streamlined the process and let us focus on the noodles. We coated sliced flank steak with a brown sugar–coriander mixture that would complement our red curry sauce, then threaded the sli...

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