Cooking Time90 Minutes
28 oz. Bag Grown In Idaho® Super Crispy Crinkle Cut Fries
1 Onion, thinly sliced
½ tsp Black Pepper
½ C Soy Sauce
2 T Rice Wine Vinegar
¼ C Brown Sugar
3 tsp Fresh Ginger, minced
3 Cloves Garlic, minced
1 T Sesame Oil
1 lb. Steak (Rib Eye or Skirt), thinly sliced
1 T Oil
¾ C Cheddar Cheese, shredded
Japanese Mayo + Sriracha Drizzle
2 Scallions, thinly sliced
The East meets the West in this bold and flavorful snack. Sweet and savory Korean beef tops crispy, Grown In Idaho® Super Crispy Crinkle Cut Fries to create the killer combo you never knew you needed.
Put all the beef ingredients, minus the oil, into a ziplock bag or airtight glass container. Marinate for at least 1 hour up to overnight.
OVEN: Preheat oven to 425°F. Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake 25-30 minutes or until crispy. Stir halfway through cooking time to ensure even baking.
AIR FRYER: Preheat air fryer to 360°F. Fill basket with half the frozen potatoes. Cook 12-14 minutes. Slide out basket halfway through cooking time and shake.
While fries are cooking, remove just the thinly sliced steak from the marinade and dry off completely. In a cast iron skillet on high heat, cook steak in oil. About 4-5 minutes until nicely charred, but still tender.
Use cast iron skillet to top crispy hot french fries with beef and cheese. Broil in oven for 2-3 minutes or until cheese is melted. Add toppings and enjoy!