eCook Meal
Cheese Fries & Spicy Beef Strips
with a corn & jalapeño salsa
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R100.28
for 4 servings · R25.07 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sliced Pickled Jalapeños needs 20 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 5% of packR3.00
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Cornflour needs 40 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Cheddar Cheese needs 120 gBulk Cheddar Cheese 850 g 850 g at R169.99 · 14% of packR24.00
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Corn needs 160 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 39% of packR9.25
Not in the Woolies basket — source these elsewhere:
- Free-range Beef Rump Strips
- Mexican Spice
- Lime Juice
- Low Fat UHT Milk
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cheese Fries & Spicy Beef Strips?
The preparation time for Cheese Fries & Spicy Beef Strips with a corn & jalapeño salsa is between 25 and 30 minutes.
What is the total time required to make Cheese Fries & Spicy Beef Strips with a corn & jalapeño salsa?
The total time required to make Cheese Fries & Spicy Beef Strips with a corn & jalapeño salsa is between 30 and 35 minutes.
How many servings does Cheese Fries & Spicy Beef Strips provide?
4 servings
What are the main ingredients in Cheese Fries & Spicy Beef Strips?
Beef, Carrot, Cheddar Cheese, Corn, Cornflour, Free-range Beef Rump Strips, Fresh Coriander, Lime Juice, Low Fat UHT Milk, Mexican Spice, Pickled Jalapeño, Potato, Sunflower Seeds
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?
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). 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. 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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Cheese Fries & Spicy Beef Strips?
Beef, Carrot, Cheddar Cheese, Corn, Cornflour, Free-range Beef Rump Strips, Fresh Coriander, Lime Juice, Low Fat UHT Milk, Mexican Spice, Pickled Jalapeño, Potato, Sunflower Seeds
How many calories does Cheese Fries & Spicy Beef Strips have?
843 calories
How much fat content does Cheese Fries & Spicy Beef Strips have?
grams