This recipe by Mel Joulwan is one of many ‘meat and potato’ recipes in her Well Fed Weeknights cookbook. Break out the slow cooker for the potatoes the night before and enjoy a simple meal the next day in a snap! As a bonus, this Spicy Nigerian Beef recipe is Whole30 compliant.
Recipe Author: Mel Joulwan of Well Fed
PHOTO CREDIT: Spicy Nigerian Beef by Mel Joulwan of Well Fed
- 4 cooked potatoes
- 1/2 teaspoon coarse (granulated) onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon coarse (granulated) garlic powder
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1 cube organic chicken bouillon (omit for Whole30)
- 1⁄4 cup roasted cashews
- 2 plum tomatoes
- 1 medium yellow onion
- 1 small jalapeño (omit if you don’t want it tongue-tingling)
- 2 teaspoons extra-virgin olive oil
- a handful fresh cilantro
- fresh lime
- 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.
- To serve, pile the meat and veggies on the fries, then top with cilantro and a squeeze of lime juice.