Jalapeño Potato Salad & Beef Strips

Don’t you love it when things just come together in the kitchen, Chef? The result of your culinary talent will be a flavoursome plate featuring NOMU BBQ Rub-spiced browned beef strips covered in melted cheese, a spicy potato salad dotted with crispy onion sprinkle & pickled jalapeños, with a corn, feta & greens salad.

Jalapeño Potato Salad & Beef Strips

with crispy onions bits & a fresh salad

4.7

Hands on Time: 15 - 20 minutes

Overall Time: 20 - 25 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Jalapeño Potato Salad & Beef Strips
  1. SPICY SPUDS

    Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Mix through the chopped jalapeños (to taste), the Mayo, ½ the crispy onions, and seasoning. Cover and set aside.

  2. Corn & FETA SALAD

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 2-3 minutes (shifting occasionally). Remove from the pan. To a salad bowl, add the shredded leaves and toss with the drained feta, the charred corn, a drizzle of olive oil, and seasoning.

  3. CHEESY STRIPS

    Return the pan (with a lid) to high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). In the final 20 seconds, baste with a knob of butter and the NOMU rub. Season and scatter over the grated cheese and cover until melted. Remove from the heat and season.

  4. CAN I HAVE SECONDS?

    Plate up the cheesy beef and serve the spicy potato salad alongside. Serve the fresh salad on the side and garnish with the remaining crispy onions and dig in!

  1. SPICY SPUDS

    Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Mix through the chopped jalapeños (to taste), the Mayo, ½ the crispy onions, and seasoning. Cover and set aside.

  2. Corn & FETA SALAD

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 2-3 minutes (shifting occasionally). Remove from the pan. To a salad bowl, add the shredded leaves and toss with the drained feta, the charred corn, a drizzle of olive oil, and seasoning.

  3. CHEESY STRIPS

    Return the pan (with a lid) to high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). In the final 20 seconds, baste with a knob of butter and the NOMU rub. Season and scatter over the grated cheese and cover until melted. Remove from the heat and season.

  4. CAN I HAVE SECONDS?

    Plate up the cheesy beef and serve the spicy potato salad alongside. Serve the fresh salad on the side and garnish with the remaining crispy onions and dig in!

  1. SPICY SPUDS

    Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Mix through the chopped jalapeños (to taste), the Mayo, ½ the crispy onions, and seasoning. Cover and set aside.

  2. Corn & FETA SALAD

    Place a pan over 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. To a salad bowl, add the shredded leaves and toss with the drained feta, the charred corn, a drizzle of olive oil, and seasoning.

  3. CHEESY STRIPS

    Return the pan (with a lid) to high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). In the final 20 seconds, baste with a knob of butter and the NOMU rub. Season and scatter over the grated cheese and cover until melted. Remove from the heat and season.

  4. CAN I HAVE SECONDS?

    Plate up the cheesy beef and serve the spicy potato salad alongside. Serve the fresh salad on the side and garnish with the remaining crispy onions and dig in!

  1. SPICY SPUDS

    Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Mix through the chopped jalapeños (to taste), the Mayo, ½ the crispy onions, and seasoning. Cover and set aside.

  2. Corn & FETA SALAD

    Place a pan over 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. To a salad bowl, add the shredded leaves and toss with the drained feta, the charred corn, a drizzle of olive oil, and seasoning.

  3. CHEESY STRIPS

    Return the pan (with a lid) to high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). In the final 20 seconds, baste with a knob of butter and the NOMU rub. Season and scatter over the grated cheese and cover until melted. Remove from the heat and season.

  4. CAN I HAVE SECONDS?

    Plate up the cheesy beef and serve the spicy potato salad alongside. Serve the fresh salad on the side and garnish with the remaining crispy onions and dig in!

Frequently Asked Questions

What is the preparation time for Jalapeño Potato Salad & Beef Strips?

The preparation time for Jalapeño Potato Salad & Beef Strips with crispy onions bits & a fresh salad is between 15 and 20 minutes.

What is the total time required to make Jalapeño Potato Salad & Beef Strips with crispy onions bits & a fresh salad?

The total time required to make Jalapeño Potato Salad & Beef Strips with crispy onions bits & a fresh salad is between 20 and 25 minutes.

How many servings does Jalapeño Potato Salad & Beef Strips provide?

4 servings

What are the main ingredients in Jalapeño Potato Salad & Beef Strips?

Beef Rump Strips, Corn, Crispy Onion Bits, Danish-style Feta, Grated Cheddar Cheese, Mayo, NOMU BBQ Rub, Potato Chunks, Salad Leaves, Sliced Pickled Jalapeños

What is the nutritional information of Jalapeño Potato Salad & Beef Strips?

Calories: 985, Carbs: 57 grams, Fat: grams, Protein: 50.6 grams, Sugar: 13.5 grams, Salt: 1000 grams

How do I prepare Jalapeño Potato Salad & Beef Strips?

CAN I HAVE SECONDS?: Plate up the cheesy beef and serve the spicy potato salad alongside. Serve the fresh salad on the side and garnish with the remaining crispy onions and dig in! CHEESY STRIPS: Return the pan (with a lid) to high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). In the final 20 seconds, baste with a knob of butter and the NOMU rub. Season and scatter over the grated cheese and cover until melted. Remove from the heat and season. CORN & FETA SALAD: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 2-3 minutes (shifting occasionally). Remove from the pan. To a salad bowl, add the shredded leaves and toss with the drained feta, the charred corn, a drizzle of olive oil, and seasoning. SPICY SPUDS: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Mix through the chopped jalapeños (to taste), the mayo, ½ the crispy onions, and seasoning. Cover and set aside.

What should be prepared from my kitchen to make Jalapeño Potato Salad & Beef Strips?

Beef Rump Strips, Corn, Crispy Onion Bits, Danish-style Feta, Grated Cheddar Cheese, Mayo, NOMU BBQ Rub, Potato Chunks, Salad Leaves, Sliced Pickled Jalapeños

How many calories does Jalapeño Potato Salad & Beef Strips have?

985 calories

How much fat content does Jalapeño Potato Salad & Beef Strips have?

grams

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