Loaded Fries with Korean Beef Steak Style
Ingredients
- 1 pound beef flank/skirt steak
- 4 cloves garlic, minced
- ¼ cup green onion, chopped
- 1 small onion, (chopped)
- 1 tablespoon ginger, (grated)
- ½ cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon white vinegar
- 2 tablespoons sesame oil, (optional)
- 2 tablespoons vegetable oil
Dressing
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 2 tablespoons sugar, (add more according to your liking)
- 2 tablespoons white vinegar
- 4 tablespoons mayonnaise
To build loaded fries
- 1 bag McCain Seasoned Fries
- chorizo, cook according to the packaging
- cilantro
- fresh jalapeño
- roasted peanut, crushed
- plum tomatoes, chopped
Instructions
To marinate the steak:
- Combine the marinade sauce ingredients (except the vegetable oil) and add the meat. Transfer into a zip lock and marinate in the fridge for at least 4 hours or overnight.
- Heat the vegetable oil in a skillet over high heat and cook the steak for about 4 minutes on each side or until browned. Cut the steak into small pieces, set aside.
To make Asian dressing:
- In a medium mixing bowl, combine all the dressing ingredients above until well blended.
To build the loaded fries:
- Cook the McCain Seasoned Fries according to package directions.
- Place the fries on the bottom of the plate and top with steak, chorizo and drizzle with some of Asian dressing.
- Sprinkle with toppings: crushed roasted peanuts, cilantro and chopped jalapeño. Serve immediately.
Nutrition
Calories: 205kcalCarbohydrates: 8gProtein: 13gFat: 13gSaturated Fat: 5gCholesterol: 33mgSodium: 900mgPotassium: 234mgFiber: 1gSugar: 6gVitamin A: 28IUVitamin C: 2mgCalcium: 19mgIron: 1mg
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