Serves 5 

You’ll need: 500g McCain Asian Stir Fry; 400g McCain Fry Chips; 600g beef rump cut into thick strips; 2 teaspoons cumin; 1 tablespoon apple cider vinegar; 3 tablespoons light soy sauce; 3 tablespoons olive oil; 1 red onion thickly sliced; 1/3 cup beef stock; ½ cup rosa tomatoes; salt and pepper to taste; chopped coriander

For the yellow pepper paste – 1 yellow pepper, roughly chopped; ½ onion, roughly chopped; ¾ chillies; chopped; 2 cloves garlic, chopped; salt and pepper to taste

Combine all the above ingredients in a blender with two tablespoons of olive oil to make a paste.

How to: 

Cook McCain Fry Chips according to package instructions.

Combine the beef with 1 teaspoon cumin, apple cider vinegar, 1 tablespoon soy sauce and pepper and set aside.

Heat oil in a pan and once very hot, fry the beef in batches until nicely browned-about 2 minutes per batch – remove the beef and set aside.

To the same pan, add the chopped red onions and allow to fry for about 2 minutes.

Now add the rest of the cumin powder, soy sauce and 2 tablespoons of the yellow pepper paste

Add the Asian Stir Fry mix.

Allow cooking for 5 minutes then add the stock and rosa tomatoes.

Cook until the liquid reduces- about 6 minutes.

Add the beef and chips, adjust seasoning and top with chopped coriander and serve.

*Recipe and image by @Apriena. Sourced via McCain.