Mongolian Beef With Sweet Chili Brussels Sprouts

Directions

1. Mongolian Beef
2. In a large bowl, combine the flank steak and olive oil and toss to coat. Add the cornstarch and toss to coat.
3. In a small bowl, whisk together the soy sauce, brown sugar, chili paste (if using), garlic, and ginger. Set the soy sauce mixture aside.
4. Brussels Sprouts
5. In a large bowl, combine the Brussels sprouts and oil and toss to coat.
6. In a small bowl, whisk together the gochujang sauce, vinegar, soy sauce, brown sugar, and garlic. Set the chili sauce mixture aside.
7. Beef and Brussels Sprout
8. Install a crisper plate in each of the two baskets. Place the beef in the Zone 1 basket and insert the basket in the unit. Place the Brussels sprouts in the Zone 2 basket and insert the basket in the unit.
9. Select Zone 1, select AIR FRY, set the temperature to 200°C, and set the time to 15 minutes.
10. Select Zone 2, select AIR FRY, set the temperature to 200°C, and set the time to 20 minutes. Select SMART FINISH.
11. Press START/PAUSE to begin cooking.
12. When both timers read 5 minutes, press START/PAUSE. Remove the Zone 1 basket, add the reserved soy sauce mixture and the scallions, and toss with the beef. Reinsert the basket. Remove the Zone 2 basket, add the reserved chili sauce mixture, and toss with the Brussels sprouts. Reinsert the basket and press START/PAUSE to resume cooking.
13. When cooking is complete, the steak should be cooked through and the Brussels sprouts tender and slightly caramelized. Serve warm.