Preheat oven to 400 degrees. Line a rimmed baking pan with foil. Place a wire rack on top of foil; set aside.
Use jicama to make your fries instead of potatoes. These loaded fries are crispy, flavorful, and healthier. Sounds like a win, win, win to us.
Servings and Ingredients
|1 (1-lbs.) jicama, or 1 lb. Hy-Vee Short Cuts jicama sticks|
|3 tbsp. Gustare Vita olive oil, divided|
|½ tsp. Hy-Vee garlic powder|
|½ tsp. Hy-Vee chili powder|
|¼ tsp. Hy-Vee salt, plus additional to taste|
|¼ tsp. Hy-Vee ground black pepper, plus additional to taste|
|4 oz. boneless beef sirloin steak|
|1 small white onion|
|½ yellow bell pepper, seeded|
|½ red bell pepper, seeded|
|1 tbsp. garlic, minced|
|3 tbsp. olive oil mayonnaise|
|1 tbsp. Hy-Vee Sriracha sauce|
|1 tsp. lime zest|
|1 tbsp. fresh lime juice|
|Hy-Vee sour cream, or Greek yogurt, for serving|
|Fresh cilantro, for garnish|
Things To Grab
- Rimmed baking pan
- Aluminum foil
- Wire cooling rack
- Vegetable peeler
- Medium saucepan
- Large skillet
- Small bowl
Peel and cut jicama into sticks, if using whole jicama. Cook jicama sticks covered, in enough boiling lightly salted water to cover for 10 minutes. Drain. Transfer sticks to wire rack. Drizzle with 2 tablespoons olive oil.
Hyvee Culinary Expert TipUsing Hy-Vee Short Cuts jicama sticks will save you 10 minutes of chopping time in the kitchen. Find our Short Cuts in the produce section of your local Hy-Vee.
Bake for 45 to 60 minutes or until jicama is brown on the ends, turning sticks over half way though baking. Remove jicama from oven. Combine garlic powder, chili powder, salt, and black pepper. Sprinkle mixture over jicama sticks; set aside and keep warm.
Thinly slice steak, onion, and bell peppers. Sprinkle with minced garlic, salt, and black pepper. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook steak mixture for 4 to 6 minutes, or until meat reaches desired doneness.
Combine olive oil mayo, Sriracha, and lime zest and juice in a small bowl.
Toss fries with cooked meat mixture, Drizzle with Sriracha mayo. Top with sour cream and garnish with cilantro, if desired.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 20mg
- Sodium: 300mg
- Total Carbohydrates: 15g
- Protein: 7g