What are the main ingredients in Cheese Fries & Spicy Beef Strips?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter

What is the nutritional information of Cheese Fries & Spicy Beef Strips?

Calories: 843, Carbs: 72 grams, Fat: grams, Protein: 54.1 grams, Sugar: 17.7 grams, Salt: 1055 grams

How do I prepare Cheese Fries & Spicy Beef Strips?

MMMEXICAN MOMENT: Make a bed of the potatoes & carrots, top with the spicy beef strips, and drizzle over the cheese sauce. Scatter over the corn & jalapeño salsa and the toasted seeds. Garnish with the remaining coriander. Enjoy, Chef! ROAST THE FRIES: Preheat the oven to 200°C. Spread the potato fries and the carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. CHARRED CORN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. SPICY STRIPS: Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel and coat in the Mexican spice. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. DO THE SALSA: Drain and roughly chop the jalapeños. Rinse, pick, and roughly chop the coriander. To the bowl with the corn, toss through the chopped jalapeños (to taste), ½ the chopped coriander, the lime juice (to taste), a drizzle of olive oil, and seasoning. Set aside. CHEESE SAUCE: Grate the cheese. Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, stir in the grated cheese until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.

What should be prepared from my kitchen to make Cheese Fries & Spicy Beef Strips?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter

Cheese Fries & Spicy Beef Strips

Name: Cheese Fries & Spicy Beef Strips
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Paper Towel; Butter

Elevate your cooking game with this easy-to-make, irresistibly delicious recipe that’s perfect for sharing with friends and family. Succulent beef rump strips, a decadent cheese sauce, and a spicy charred corn salsa are all towered on a bed of oven-roasted potato & carrot wedges.

Cheese Fries & Spicy Beef Strips

with a corn & jalapeño salsa

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Carrot
Cheddar Cheese
Corn
Cornflour
Free-range Beef Rump Strips
Fresh Coriander
Lime Juice
Low Fat UHT Milk
Mexican Spice
Potato
Sliced Pickled Jalapeños
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Paper Towel
Butter

Photo of Cheese Fries & Spicy Beef Strips

Serves 1

ROAST THE FRIES
Preheat the oven to 200°C. Spread the potato fries and the carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel and coat in the Mexican spice. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
CHEESE SAUCE
Grate the cheese. Place a small pot over medium heat with 10g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, stir in the grated cheese until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
DO THE SALSA
Drain and roughly chop the jalapeños. Rinse, pick, and roughly chop the coriander. To the bowl with the corn, toss through the chopped jalapeños (to taste), ½ the chopped coriander, the lime juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
MMMEXICAN MOMENT
Make a bed of the potatoes & carrots, top with the spicy beef strips, and drizzle over the cheese sauce. Scatter over the corn & jalapeño salsa and the toasted seeds. Garnish with the remaining coriander. Enjoy, Chef!

Potato - 200g
Carrot - 120g
Sunflower Seeds - 10g
Corn - 40g
Free-range Beef Rump Strips - 150g
Mexican Spice - 5ml
Cheddar Cheese - 30g
Cornflour - 10ml
Low Fat UHT Milk - 100ml
Sliced Pickled Jalapeños - 5g
Fresh Coriander - 3g
Lime Juice - 5ml

Download the Recipe

Serves 2

ROAST THE FRIES
Preheat the oven to 200°C. Spread the potato fries and the carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel and coat in the Mexican spice. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
CHEESE SAUCE
Grate the cheese. Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, stir in the grated cheese until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
DO THE SALSA
Drain and roughly chop the jalapeños. Rinse, pick, and roughly chop the coriander. To the bowl with the corn, toss through the chopped jalapeños (to taste), ½ the chopped coriander, the lime juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
MMMEXICAN MOMENT
Make a bed of the potatoes & carrots, top with the spicy beef strips, and drizzle over the cheese sauce. Scatter over the corn & jalapeño salsa and the toasted seeds. Garnish with the remaining coriander. Enjoy, Chef!

Potato - 400g
Carrot - 240g
Sunflower Seeds - 20g
Corn - 80g
Free-range Beef Rump Strips - 300g
Mexican Spice - 10ml
Cheddar Cheese - 60g
Cornflour - 20ml
Low Fat UHT Milk - 200ml
Sliced Pickled Jalapeños - 10g
Fresh Coriander - 5g
Lime Juice - 10ml

Download the Recipe

Serves 3

ROAST THE FRIES
Preheat the oven to 200°C. Spread the potato fries and the carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel and coat in the Mexican spice. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
CHEESE SAUCE
Grate the cheese. Place a small pot over medium heat with 30g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, stir in the grated cheese until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
DO THE SALSA
Drain and roughly chop the jalapeños. Rinse, pick, and roughly chop the coriander. To the bowl with the corn, toss through the chopped jalapeños (to taste), ½ the chopped coriander, the lime juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
MMMEXICAN MOMENT
Make a bed of the potatoes & carrots, top with the spicy beef strips, and drizzle over the cheese sauce. Scatter over the corn & jalapeño salsa and the toasted seeds. Garnish with the remaining coriander. Enjoy, Chef!

Potato - 600g
Carrot - 360g
Sunflower Seeds - 30g
Corn - 120g
Free-range Beef Rump Strips - 450g
Mexican Spice - 15ml
Cheddar Cheese - 90g
Cornflour - 30ml
Low Fat UHT Milk - 300ml
Sliced Pickled Jalapeños - 15g
Fresh Coriander - 8g
Lime Juice - 15ml

Download the Recipe

Serves 4

ROAST THE FRIES
Preheat the oven to 200°C. Spread the potato fries and the carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel and coat in the Mexican spice. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
CHEESE SAUCE
Grate the cheese. Place a small pot over medium heat with 40g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, stir in the grated cheese until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
DO THE SALSA
Drain and roughly chop the jalapeños. Rinse, pick, and roughly chop the coriander. To the bowl with the corn, toss through the chopped jalapeños (to taste), ½ the chopped coriander, the lime juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
MMMEXICAN MOMENT
Make a bed of the potatoes & carrots, top with the spicy beef strips, and drizzle over the cheese sauce. Scatter over the corn & jalapeño salsa and the toasted seeds. Garnish with the remaining coriander. Enjoy, Chef!