Air Fryer Roast Beef Cubes
As a home cook who specializes in kid-friendly nutritious meals, I’ve tested this air fryer roast beef recipe dozens of times to get the perfect texture
Ingredients
- 400 g beef tenderloin the most tender cut, perfect for quick roasting; avoid tough cuts like brisket
- Fine sea salt, to taste
- 20 g light soy sauce
- 20 g dark soy sauce
- 30 g oyster sauce
- 10 g cooking wine
- 10 g white sugar
- 10 g vegetable oil
- White sesame seeds
- Optional upgrades: 1 tsp cornstarch (locks in juiciness), 1 tsp garlic powder, 1 tsp cumin powder
Instructions
- Prep the beef: Rinse the beef tenderloin thoroughly under cold water and pat completely dry with paper towels. Cut into 3cm (1.2-inch) uniform cubes—this size ensures even cooking, with a crispy exterior and juicy interior.
- Marinate for maximum flavor: In a large mixing bowl, combine all ingredients except sesame seeds. Add the beef cubes and toss vigorously until every piece is evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (overnight is even better for deeper flavor). I’ve found that marinating for less than 1 hour results in bland, under-seasoned beef.
- Preheat the air fryer: Preheat your air fryer to 200°C (390°F) for 5 full minutes. Preheating is critical—it creates an instant sear on the beef surface, locking in all the natural juices.
- Roast the beef: Divide the marinated beef cubes into two batches to avoid overcrowding the fryer basket (overcrowding leads to steaming instead of roasting). Sprinkle a generous layer of white sesame seeds over the top—do not flip the beef after adding sesame seeds, as they will fall off.
- Cook to perfection: Air fry at 200°C for 20 minutes total. At the 14-minute mark, carefully pull out the fryer basket and flip the beef cubes to ensure even browning. Continue cooking for the remaining 6 minutes.
- Rest and serve: Transfer the roasted beef cubes to a plate and let them rest for 2-3 minutes before serving. This allows the juices to redistribute throughout the meat, keeping it tender instead of dry.