Serves: 4
Cook Using:
Method
- Place the beef cubes into a bowl. Add olive oil, salt and pepper, and coat well.
- Preheat the air fryer to 200°C. Add the beef cubes in a single layer and cook for 6 minutes.
- To make the glaze, mix BBQ sauce, honey, smoked paprika, soy sauce, garlic powder and chilli flakes in a bowl.
- Open the air fryer after 6 minutes cooking time, and brush the beef generously with the sticky glaze. Cook for a further 4–6 minutes until caramelised.
- Meanwhile, mix the yoghurt with lemon juice and season with a little salt and pepper. Pour into a small dipping dish and set aside.
- Transfer the hot beef bites to a serving platter, drizzle with any remaining glaze, and scatter with chopped chives.
- Serve with cocktail sticks for easy sharing, alongside the yoghurt dip.
Ingredients
- 400-500 g Northern Ireland Farm Quality Assured beef rump cut into 2cm cubes
- 1 tbsp Olive oil
- Sea salt
- Ground black pepper
For the Sticky BBQ Glaze
- 2 tbsps BBQ sauce
- 1 tbsp Honey
- 1 tsp Smoked paprika
- ½ tsp Garlic powder
- 1 tsp Soy sauce
- ¼ tsp Chilli flake (optional)
To Serve
- 2 tbsp Natural yoghurt
- 1 tsp Lemon juice
- Fresh chives finely chopped
