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Watch how to make this recipe. Bake the fries as the label directs. Meanwhile, toss the steak with 1 tablespoon soy sauce, the grated garlic and a pinch each of salt and pepper in a bowl; set.

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Instructions. Preheat the oven to the temperature specified on the package of steak fries. Place the fries in an even layer on a large baking sheet and cook according to the package instructions. (We like ours on the crispy side and usually give them a few extra minutes.) Top the cooked steak fries with an even layer of shredded beef and.

Beef and fries with red sauce

Step 1 Adjust an oven rack to center and lower position, and preheat to 425°. Brush 2 large baking sheets with 2 tablespoons oil each. Step 2 Place potatoes, 2 teaspoons salt, and vinegar in a.

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On two rimmed baking sheets, divide the beef tallow. Place in the oven to melt. Slice the potatoes into thin shoestring fries. Arrange on to a paper toweled lined rack to dry. Once the tallow has melted, carefully remove from the oven and add fries, evenly, in a single layer over each baking sheet.

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Let the steak rest for 5 to 10 minutes. Increase the peanut oil temperature to 350°F. Working in batches, return the potatoes to the hot oil and cook until golden brown and crispy, about 5 minutes. Transfer the fries to the paper-towel-lined sheet pan. Season with remaining ½ teaspoon salt and pepper to taste.

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Heat oil in wok over high heat. Add garlic and cook for 15 seconds. Add onion and cook for 1 minute. Add the beef and cook until it changes colour from red to light brown but not cooked through. Add bell pepper and carrots and stir fry for 30 seconds. Add Sauce and cook for 30 seconds.

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Heat oven to 425°F and arrange a rack in the upper third. Combine fries, oil, salt, chile powder, coriander, and white pepper in a large bowl. Toss until fries are well coated then spread them out in a single layer on a baking sheet. Bake until crisp and browned, about 30 minutes. Leave on the baking sheet or transfer to a large serving dish.

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Heat oil to 375°. Drain the potatoes and fry for 90 seconds. Remove fries from hot oil, drain on paper towels, and refrigerate for 10 minutes. Carefully add Wagyu beef tallow to the hot oil. Add partially cooked fries back to the hot oil and cook for 5 - 7 minutes until golden brown. Drain on paper towels and sprinkle with fine sea salt.

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Carefully cut downward to create slices a little more than 1/4" thick. Cut those slices into long sticks to create fries, placing the fries in a bowl of cool water as you cut them, to prevent browning. Using a colander, rinse the potato sticks for a minute, then place in a bowl of cool water to soak for 10 minutes.

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Cook the Steaks: Heat olive oil and a tablespoon of butter in a cast iron or stainless steel pan. When hot, add the steaks and cook for 3 minutes, then flip and cook for about 5 more minutes, until the internal temperature is 125-130°F for medium rare. Remove the steaks from the pan, cover with foil, and let rest.

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Make sure the pressure release valve is set to "sealed.". Set the electric pressure cooker on manual high pressure for 1 hour and 30 minutes, and let the beef stew meat cook under pressure. When the timer rings, quick release the pressure. When the pot has completely depressurized, remove the lid.

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Cook vegetables for 3-4 minutes or until softened; season with salt and pepper, stirring occasionally. Remove the veggies to a bowl and reserve. Remove the fries from the oven, lowering the oven temperature to 350 degrees F. Place half of the baked fries into the cast iron skillet. Top the fries with half of the shredded beef, vegetables, and.

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Instructions. Start heating tallow in a deep fat fryer or pan on the stove with tall sides to 350 - 360° F. While tallow is heating, peel and cut potatoes into fry sized sticks. Once the tallow has reached 350 - 360° F, carefully lower about a handful of potato pieces into the hot tallow.

Debris Fries. Hand cut fries with roast beef debris topped with a

For the Brisket Fries. Top the fries with the chopped brisket, bacon crumbles, and shredded cheese. Place the pan back on the grill until the brisket is heated and the cheese is melted, about 5-10 minutes. Remove from the grill and add the pico de gallo, cilantro, green onions, garlic mayo, and jalapeños. Serve immediately.

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First, place the tomato, onion, bell pepper, and jalapeño onto the hot coals. Allow them to cook for 3-4 minutes or until they're charred. Don't skip the charring! It adds another incredible layer of smoky flavor not only to the salsa, but to the loaded steak fries as well. Pull the veggies off of the grill, then prep each of them for the.

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Add the beef tallow to an oven safe pan (we used cast iron) Set the grill to medium-medium high (depending on your grill) and set the pan with the tallow over the direct heat. Allow the tallow to melt and come up to temp (between 350F-400F) Once the tallow is melted and above 350F drop the fries into the fat in batches.