Ingredients · Proteins

Beef

Steaks, strips, and ground beef all work in a basket when pieces are similar size and not overcrowded.

In the air fryer. Pat dry for sear. Thin strips cook fast; thick steaks need a mid-cook flip and a rest.

Nutrition

Typical values per 100g raw sirloin

158kcal

Approximate kitchen reference. Not a lab label. Brands and cuts vary.

Cattle raised worldwide. Cuts and fat marbling vary by breed and feed. Flavor follows fat.

High in heme iron, B12, and zinc. Balance red-meat meals with vegetables and fiber.

Steaks/roasts fridge 3-5 days; ground beef 1-2 days. Freeze steaks up to 12 months, ground 3-4 months.

Steaks may be cooked to preference if the exterior is seared; ground beef must reach 160°F (71°C) because grinding mixes surface bacteria inward.

E. coli risk is highest with ground beef and mechanically tenderized steaks. Don't wash raw beef; sanitize boards after butchering.

American · 400°F · 12 min

Seared-edge steak from the basket: salt early, cook hot and rest like a cast-iron steak.

47 min total · 2 servings

Italian · 380°F · 12 min

Juicy beef or mixed meatballs browned in the basket, ready for marinara or meal prep.

32 min total · 4 servings

American · 375°F · 10 min

Juicy beef burgers with a browned crust from the basket: cheese melts in the last minute.

25 min total · 4 servings

Korean · 400°F · 10 min

Thin-sliced beef in soy, pear and sesame. Sticky-sweet edges in minutes.

35 min total · 4 servings

Swedish · 380°F · 14 min

Classic köttbullar with a light cream gravy. Browned in the basket, finished with a quick pan sauce.

41 min total · 4 servings