Spicy beef + crisp, oven-baked fries + delicious happiness
The phrase “meat and potatoes” stands for everything that’s good.
Who doesn’t want to be besties with at least one meat-and-potatoes kinda guy?
For centuries, a nutritious meal was defined by roasted meat for strength and tubers for energy. As cooking evolved, so did this basic meal. Meat and potatoes were transformed into classic comfort foods like shepherd’s pie and meatloaf with mashed potatoes—then pub menus and food trucks gave us sexy, multiple-napkin, shareable eats like stuffed potato skins, poutine, and street fries.
This recipe for Spicy Nigerian Beef on oven-baked fries is just one of 12 meat-and-potato recipes in Well Fed Weeknights. With these recipes, you can assemble a satisfying stuffed baked potato (or street fries!) in under 40 minutes. You start by plopping potatoes into the slow cooker a day in advance and finish by sautéing savory meats and chopping garnishes at meal time.
You Will Need
The first step in this recipe starts the night before: Wash 4 medium potatoes, but don’t poke, wrap, or otherwise molest them. Just place them in a slow cooker on low and forget about them for 8–10 hours. (If your potatoes are small, reduce the cooking time to 6-7 hours.) Store cooked potatoes in the fridge until meal time.
Cook the fries. Preheat the oven to 450F and line a rimmed baking sheet with parchment paper. While the oven heats, cut the cooked potatoes into french fry strips. Place the fries in a large bowl and toss them with 1 tablespoon extra-virgin olive oil until coated. Spread the fries in a single layer on the prepared baking sheet and sprinkle them generously with salt. Slide the pan into the oven—it doesn’t matter if the oven temperature hasn’t yet reached 450F. Set a timer for 10 minutes and check the fries to make sure they don’t burn! While the fries bake, make the meat topping.
Prep the meat and spice blend. Cut steak into 1⁄4-inch strips and place them in a medium mixing bowl. Combine the spice blend ingredients in the food processor bowl and pulse until it resembles a coarse powder; you want chopped nuts, not paste. Sprinkle the spice blend over the meat and toss to coat, pressing the nuts into the meat. Set aside.
Cook the veggies. Heat the oil in a large, nonstick skillet over medium-high, 2 minutes. While it heats, cut the tomatoes into wedges; slice the onion and the jalapeño. (Remove the seeds if you want it less hot.) Add the veggies to the hot oil and stir-fry for 1–2 minutes until crisp- tender. Transfer the veggies to a plate.
Cook the meat. Return the skillet to medium-high heat, add the oil, and let it heat for 1 minute. Add the steak in a single layer and cook undisturbed for 2 minutes, then ip it and cook it for an additional 2–3 minutes. Now’s a good time to cut the lime into wedges. Add the veggies to the pan, toss to combine, and turn off the heat.