Loaded Sweet Potato Fries with Rump Strips

Texas Chopped Brisket Burger
June 14, 2017
Meatballs and Zucchini Noodles (Zoodles)
June 14, 2017
Show all

Loaded Sweet Potato Fries with Rump Strips


Loaded sweet potato fries with rump strips

Preparation Time 5 minutes

Cooking Time 10 minutes

Serves 4


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.

Leave a Reply

Your email address will not be published. Required fields are marked *