Cook’s notes: I do not season the Panko because the seasoning tends to sift to the bottom of the tray and not adhere to the meat. Also note that two or more round of cooking may be necessary to cook all of the steak strips depending on the size of the air fryer. Do not crowd the steak strips.
Preheat air fryer to 360 degrees.
Spray basket with non-stick cooking spray or line basket with parchment paper or foil with holes poked in it.
Slice cubed steak into strips.
Sprinkle with salt and pepper if desired.
In a dipping tray, use a fork to mix together 2/3 cup flour, dry mustard, 1 teaspoon salt, black pepper, and smoked paprika.
In a mixing cup, whisk 1 cup milk with egg until blended.
Pour into another dipping tray.
In a third dipping tray, add panko bread crumbs.
Dip cubed steak strips in flour on both sides, shaking to remove excess.
Then dip in the egg mixture on both sides.
Allow excess to drip back into the tray.
Finally, dredge the steak strip in the panko, patting on both sides to coat.
Place steak strip in air fryer basket.
Reserve any leftover flour mixture.
When the air fryer basket is full (but not crowded), cook the steak strips at 360 degrees for about 7 minutes.
Carefully flip the steak strips and cook for another 4 to 10 minutes, depending on the wattage of the air fryer.
When the steak strips are done, transfer to a plate, sprinkle with a little salt, and keep warm.
As the steak strips cook, prepare the gravy.
Place a large skillet over medium-high heat. Melt the butter.
Whisk ⅓ cup of flour mixture into the butter and season with remaining salt and pepper.
Bring to a bubble.
Slowly add the beef broth and milk to the skillet, whisking continuously as it thickens. Reduce heat to low, stirring occasionally until the steak strips are ready.
MyWW Blue 14 points, MyWW Green 14 points, MyWW Purple 14 points per serving.