Beef Pastrami in Air Fryer
A simple and tasty beef pastrami recipe cooked in an air fryer, perfect for snacks or sandwiches.
Steps
- 1
Slice the beef into thin strips, about 0.6 cm thick and 1.2 cm wide.
- 2
In a large bowl, mix brown sugar, soy sauce, teriyaki sauce, onion powder, garlic powder, red pepper flakes, and black pepper. Add beef strips and mix well to coat. Cover the bowl.
- 3
Refrigerate the marinated beef for at least 2 hours.
- 4
Arrange the strips in the air fryer basket in a single layer without overlapping. Cook at 82°C (180°F) for 2 hours.
- 5
Remove pastrami from the air fryer and let it cool. It will firm up as it cools. Serve warm or at room temperature.
- 6
Store beef pastrami in a vacuum-sealed bag or airtight container in a cool, dark place. It keeps for up to 2 months.
Shopping list
450g (1 lb) beef round steak (top round), 1/4 cup (50g) brown sugar, 1/4 cup (60ml) soy sauce, 1/8 cup (30ml) teriyaki sauce, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp crushed red pepper, 1/4 tsp black pepper
Recipe story
Beef pastrami originated in the Middle East as a method of preserving meat through salting and drying. The technique spread to the Balkans and other regions, adapting to local tastes. Today, pastrami is prized for its intense flavor and tender texture, often served as an appetizer or in sandwiches.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
