Spoil yourself tonight with a simple cook in the kitchen yet a delicious meal at the dinner table, Chef. The crispiest skinny potato fries share a plate with Mexican-spiced beef strips. Drizzle over zesty mayo, sprinkle over fresh parsley, and grab your knife and fork!
Mexican Beef Strips & Fries
Mexican Beef Strips & Fries
with a lemony mayo & fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Beef Strips
- Fresh Parsley
- Lemon Juice
- Mayo
- Old Stone Mill Mexican Spice
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
FRIES
Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
BEEF STRIPS
When the fries have 3-5 minutes to go, place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the Mexican spice. Remove from the pan, reserving any pan juices, and season.
JUST BEFORE SERVING
In a small bowl combine the mayo, the lemon juice (to taste), and a splash of water.
TIME TO EAT
Plate up the fries, side with beef strips and all the pan juices. Drizzle the mayo over the fries and garnish with the chopped parsley.
Potato - 400g
Beef Strips - 150g
Old Stone Mill Mexican Spice - 5ml
Mayo - 30ml
Lemon Juice - 5ml
Fresh Parsley - 3g
FRIES
Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
BEEF STRIPS
When the fries have 3-5 minutes to go, place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the Mexican spice. Remove from the pan, reserving any pan juices, and season.
JUST BEFORE SERVING
In a small bowl combine the mayo, the lemon juice (to taste), and a splash of water.
TIME TO EAT
Plate up the fries, side with beef strips and all the pan juices. Drizzle the mayo over the fries and garnish with the chopped parsley.
Potato - 800g
Beef Strips - 300g
Old Stone Mill Mexican Spice - 10ml
Mayo - 60ml
Lemon Juice - 10ml
Fresh Parsley - 5g
FRIES
Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
BEEF STRIPS
When the fries have 3-5 minutes to go, place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the Mexican spice. Remove from the pan, reserving any pan juices, and season.
JUST BEFORE SERVING
In a small bowl combine the mayo, the lemon juice (to taste), and a splash of water.
TIME TO EAT
Plate up the fries, side with beef strips and all the pan juices. Drizzle the mayo over the fries and garnish with the chopped parsley.
Potato - 1,2kg
Beef Strips - 450g
Old Stone Mill Mexican Spice - 15ml
Mayo - 90ml
Lemon Juice - 15ml
Fresh Parsley - 8g
FRIES
Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
BEEF STRIPS
When the fries have 3-5 minutes to go, place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the Mexican spice. Remove from the pan, reserving any pan juices, and season.
JUST BEFORE SERVING
In a small bowl combine the mayo, the lemon juice (to taste), and a splash of water.
TIME TO EAT
Plate up the fries, side with beef strips and all the pan juices. Drizzle the mayo over the fries and garnish with the chopped parsley.
Potato - 1,6kg
Beef Strips - 600g
Old Stone Mill Mexican Spice - 20ml
Mayo - 125ml
Lemon Juice - 20ml
Fresh Parsley - 10g
Woolies Products in this dish
