Air Fryer Korean Bulgogi Beef

• 225 g Short-grain rice
• 450 g Beef steak, well-marbled, suitable for quick cooking
• 1 large Pear, ripe but firm
• 4 cloves Garlic
• 15 g Ginger root, fresh
• 60 ml Soy sauce
• 2 tbsp Light brown sugar
• 2 tsp Toasted sesame oil
• 3 Spring onion
• 2 tsp Sesame seeds

1. Cook the short-grain rice in a saucepan according to the packet directions, then cover and keep warm. Meanwhile, place the beef in the freezer for 10 minutes so it is easier to slice thinly. Slice it across the grain as thinly as you can.
2. Coarsely grate the pear into a mixing bowl, then finely grate in the garlic and ginger. Stir in the soy sauce, light brown sugar and toasted sesame oil until the sugar dissolves. Add the sliced beef and toss until well coated.
3. Leave the beef to marinate for 10 minutes at room temperature. If you have more time, marinate for up to 30 minutes for deeper flavour. Stir once halfway through so the pear mixture stays evenly distributed.
4. Preheat the air fryer to 200°C (390°F) for 3 minutes. Spread the beef in the basket in a single layer; cook in batches if needed to avoid steaming. Air-fry for 6 to 8 minutes, shaking once, until the edges caramelise and the beef is just cooked through.
5. Thinly slice the spring onion. Serve the bulgogi beef over the rice, then scatter over the spring onion and sesame seeds. Spoon over any juices from the basket for extra flavour.

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