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!