eCook Meal
Beef Strips with Tangy & Spicy Potatoes
with szechuan pepper, black vinegar & fresh coriander
A dish both high in comfort and pizzazz! Tender beef strips marinated in soy sauce, served with sauteed julienne potatoes infused with chilli, smokey umami sichuan peppercorns and finished off with a splash of black vinegar for an acidic punch.
Serving guide
Choose your portion size.
TIME FOR A SOAK
Place the Potato matchsticks in a bowl. Cover in cold water and leave to soak for at least 10 minutes. Occasionally, swish the potatoes around with your hands to release the starch. On completion, drain and pat dry with some paper towel.
FLAVOUR TOWN
To make the marinade; mix the soy sauce, the oyster sauce, a drizzle of oil, a sweetener of choice and ½ the chopped coriander. In a separate small bowl, place the coconut yoghurt, ½ the marinade, mix until fully combined, and set aside. In the bowl with the remaining marinade, add the Beef strips. Toss until evenly coated and set aside to marinade for 10-15 minutes.
STIR-FRIED POTATOES
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, add the soaked Potato matchsticks. Fry for 15-20 minutes until tender, crisp and browned, shifting occasionally. In the final 2-3 minutes, add the sliced Chilli and sichuan peppercorns, and fry until fragrant, shifting constantly. Add the grated garlic and fry for 30-60 seconds, until fragrant, shifting constantly. Remove from heat and add the sliced spring onion, the black vinegar, and seasoning. Mix until fully combined.
SIZZLING Beef STRIPS & SALAD
Place a pan over a medium-high heat with Beef marinade. When hot, remove the beef from the marinade and fry for 1-2 minutes per side until browned. In a salad bowl, toss the salad leaves and the Radish rounds with a drizzle of olive oil and seasoning.
SOUR, SPICY & SWEET
Plate up the spicy and sour stir-fried potatoes. Side with the flavourful Beef strips, the fresh salad and the yoghurt marinade sauce. Garnish with the remaining chopped coriander. Enjoy, Chef!
TIME FOR A SOAK
Place the Potato matchsticks in a bowl. Cover in cold water and leave to soak for at least 10 minutes. Occasionally, swish the potatoes around with your hands to release the starch. On completion, drain and pat dry with some paper towel.
FLAVOUR TOWN
To make the marinade; mix the soy sauce, the oyster sauce, a drizzle of oil, a sweetener of choice and ½ the chopped coriander. In a separate small bowl, place the coconut yoghurt, ½ the marinade, mix until fully combined, and set aside. In the bowl with the remaining marinade, add the Beef strips. Toss until evenly coated and set aside to marinade for 10-15 minutes.
STIR-FRIED POTATOES
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, add the soaked Potato matchsticks. Fry for 15-20 minutes until tender, crisp and browned, shifting occasionally. In the final 2-3 minutes, add the sliced Chilli and sichuan peppercorns, and fry until fragrant, shifting constantly. Add the grated garlic and fry for 30-60 seconds, until aromatic, shifting constantly. Remove from heat and add the sliced spring onion, the black vinegar, and seasoning. Mix until fully combined.
SIZZLING Beef STRIPS & SALAD
Place a pan over a medium-high heat with Beef marinade. When hot, remove the beef from the marinade and fry for 1-2 minutes per side until browned. In a salad bowl, toss the salad leaves and the Radish rounds with a drizzle of olive oil and seasoning.
SOUR, SPICY & SWEET
Plate up the spicy and sour stir-fried potatoes. Side with the flavourful Beef strips, the fresh salad and the yoghurt marinade sauce. Garnish with the remaining chopped coriander. Enjoy, Chef!
TIME FOR A SOAK
Place the Potato matchsticks in a bowl. Cover in cold water and leave to soak for at least 10 minutes. Occasionally, swish the potatoes around with your hands to release the starch. On completion, drain and pat dry with some paper towel.
FLAVOUR TOWN
To make the marinade; mix the soy sauce, the oyster sauce, a drizzle of oil, a sweetener of choice and ½ the chopped coriander. In a separate small bowl, place the coconut yoghurt, ½ the marinade, mix until fully combined, and set aside. In the bowl with the remaining marinade, add the Beef strips. Toss until evenly coated and set aside to marinade for 10-15 minutes.
STIR-FRIED POTATOES
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, add the soaked Potato matchsticks. Fry for 20-25 minutes until tender, crisp and browned, shifting occasionally. You may have to do this step in batches. On completion, add all the potato matchsticks back to the pan and add the sliced chillies and sichuan peppercorns, and fry for 2-3 minutes, until aromatic, shifting constantly. Add the grated Garlic and fry for 3-60 seconds, until fragrant, shifting constantly. Remove from heat and add the sliced spring onion, the black vinegar, and seasoning. Mix until fully combined.
SIZZLING Beef STRIPS & SALAD
Place a pan over a medium-high heat with Beef marinade. When hot, remove the beef from the marinade and fry for 1-2 minutes per side until browned. In a salad bowl, toss the salad leaves and the Radish rounds with a drizzle of olive oil and seasoning.
SOUR, SPICY & SWEET
Plate up the spicy and sour stir-fried potatoes. Side with the flavourful Beef strips, the fresh salad and the yoghurt marinade sauce. Garnish with the remaining chopped coriander. Enjoy, Chef!
TIME FOR A SOAK
Place the Potato matchsticks in a bowl. Cover in cold water and leave to soak for at least 10 minutes. Occasionally, swish the potatoes around with your hands to release the starch. On completion, drain and pat dry with some paper towel.
FLAVOUR TOWN
To make the marinade; mix the soy sauce, the oyster sauce, a drizzle of oil, a sweetener of choice and ½ the chopped coriander. In a separate small bowl, place the coconut yoghurt, ½ the marinade, mix until fully combined, and set aside. In the bowl with the remaining marinade, add the Beef strips. Toss until evenly coated and set aside to marinade for 10-15 minutes.
STIR-FRIED POTATOES
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, add the soaked Potato matchsticks. Fry for 20-25 minutes until tender, crisp and browned, shifting occasionally. You may have to do this step in batches. On completion, add all the potato matchsticks back to the pan and add the sliced chillies and sichuan peppercorns, and fry for 2-3 minutes, until aromatic, shifting constantly. Add the grated Garlic and fry for 3-60 seconds, until fragrant, shifting constantly. Remove from heat and add the sliced spring onion, the black vinegar, and seasoning. Mix until fully combined.
SIZZLING Beef STRIPS & SALAD
Place a pan over a medium-high heat with Beef marinade. When hot, remove the beef from the marinade and fry for 1-2 minutes per side until browned. In a salad bowl, toss the salad leaves and the Radish rounds with a drizzle of olive oil and seasoning.
SOUR, SPICY & SWEET
Plate up the spicy and sour stir-fried potatoes. Side with the flavourful Beef strips, the fresh salad and the yoghurt marinade sauce. Garnish with the remaining chopped coriander. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R98.73
for 4 servings · R24.68 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Coconut Yoghurt needs 125 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
Not in the Woolies basket — source these elsewhere:
- Low Sodium Soy Sauce
- Black Vinegar
- Oyster Sauce
- Free-range Beef Rump Strips
- Szechuan Pepper
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beef Strips with Tangy & Spicy Potatoes?
The preparation time for Beef Strips with Tangy & Spicy Potatoes with szechuan pepper, black vinegar & fresh coriander is between 20 and 40 minutes.
What is the total time required to make Beef Strips with Tangy & Spicy Potatoes with szechuan pepper, black vinegar & fresh coriander?
The total time required to make Beef Strips with Tangy & Spicy Potatoes with szechuan pepper, black vinegar & fresh coriander is between 40 and 60 minutes.
How many servings does Beef Strips with Tangy & Spicy Potatoes provide?
4 servings
What are the main ingredients in Beef Strips with Tangy & Spicy Potatoes?
Beef, Black Vinegar, Chilli, Coconut Yoghurt, Free-range Beef Rump Strips, Fresh Coriander, Garlic, Low-Sodium Soy Sauce, Oyster Sauce, Potato, Radish, Salad Leaves, Spring Onion, Szechuan Pepper
What is the nutritional information of Beef Strips with Tangy & Spicy Potatoes?
Calories: 554, Carbs: 49 grams, Fat: grams, Protein: 42.6 grams, Sugar: 7.6 grams, Salt: 1852 grams
How do I prepare Beef Strips with Tangy & Spicy Potatoes?
SIZZLING BEEF STRIPS & SALAD: Place a pan over a medium-high heat with beef marinade. When hot, remove the beef from the marinade and fry for 1-2 minutes per side until browned. In a salad bowl, toss the salad leaves and the radish rounds with a drizzle of olive oil and seasoning. STIR-FRIED POTATOES: Place a pan or wok over medium-high heat with a drizzle of oil. When hot, add the soaked potato matchsticks. Fry for 15-20 minutes until tender, crisp and browned, shifting occasionally. In the final 2-3 minutes, add the sliced chilli and sichuan peppercorns, and fry until fragrant, shifting constantly. Add the grated garlic and fry for 30-60 seconds, until aromatic, shifting constantly. Remove from heat and add the sliced spring onion, the black vinegar, and seasoning. Mix until fully combined. SOUR, SPICY & SWEET: Plate up the spicy and sour stir-fried potatoes. Side with the flavourful beef strips, the fresh salad and the yoghurt marinade sauce. Garnish with the remaining chopped coriander. Enjoy, Chef! FLAVOUR TOWN: To make the marinade; mix the soy sauce, the oyster sauce, a drizzle of oil, a sweetener of choice and ½ the chopped coriander. In a separate small bowl, place the coconut yoghurt, ½ the marinade, mix until fully combined, and set aside. In the bowl with the remaining marinade, add the beef strips. Toss until evenly coated and set aside to marinade for 10-15 minutes. TIME FOR A SOAK: Place the potato matchsticks in a bowl. Cover in cold water and leave to soak for at least 10 minutes. Occasionally, swish the potatoes around with your hands to release the starch. On completion, drain and pat dry with some paper towel.
What should be prepared from my kitchen to make Beef Strips with Tangy & Spicy Potatoes?
Beef, Black Vinegar, Chilli, Coconut Yoghurt, Free-range Beef Rump Strips, Fresh Coriander, Garlic, Low-Sodium Soy Sauce, Oyster Sauce, Potato, Radish, Salad Leaves, Spring Onion, Szechuan Pepper
How many calories does Beef Strips with Tangy & Spicy Potatoes have?
554 calories
How much fat content does Beef Strips with Tangy & Spicy Potatoes have?
grams