Loaded Sweet Potato Fries with Rump Strips

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Loaded Sweet Potato Fries with Rump Strips

 

Loaded sweet potato fries with rump strips

Preparation Time 5 minutes

Cooking Time 10 minutes

Serves 4

Ingredients:

500g Jack Purcell beef rump strips

550 g sweet potatoes, sliced lengthways
1½ tbsp olive oil
1 red onion, thinly sliced
1 tsp ground cumin
¼ tsp garlic powder
¼ tsp chilli powder
1 avocado, diced
Juice of ½ a lemon
250 g punnet cherry tomatoes, diced
80 g feta cheese, crumbled
2 green onions, thinly sliced
Sour cream and mixed salad leaves, to serve

 

Cooking Instructions:

  1. Preheat a sandwich press. Lightly spray the sweet potato with olive oil.
  2. Cook the potatoes in the sandwich press for 8 to 10 minutes, turning halfway, or until just tender. Set aside to cool slightly then slice into 1cm thick fries.
  3. Meanwhile, heat the oil in a large non-stick frypan over medium-high heat. Cook the onions for 2 to 3 minutes until softened.
  4. Add the beef strips, cumin, garlic powder, and chilli powder. Cook for 5 minutes, stirring occasionally, until beef is browned and cooked through.
  5. In a bowl, mash avocado with lemon juice and season with salt and pepper.
  6. To serve, place sweet potatoes on a plate. Top with the beef mixture, avocado and tomato. Sprinkle with feta and green onions. Serve with sour cream and mixed salad.

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