Sriracha Sauce

Recipe—Loaded Korean Beef Fries

If your mouth isn’t watering just looking at this pic, then you must be dead. And if you are doing everything you can to keep from drooling on your keyboard or phone, then please, give this recipe a try. You will have no regrets. Absolutely calorie worthy.

This is actually a copycat version of the Loaded Korean BBQ Beef Fries from my favorite local food truck, Turnt Up Tacos and Tortas. The first time I had them, I was HOOOOOOKED!

I start off with a base of thin crispy fries and cover them in finely shredded jack cheese and then pile on a mound of my sweet and spicy Korean Beef and then top that with a cabbage and carrot-based coleslaw made with a creamy sesame ginger sauce and then don’t forget about that spicy sriracha drizzled over the top to give it a kick. The flavors are so freaking good, I tell ya! Mmmmm… mmmmm… mmmmmmmmm!

I have actually started serving this as a meal in my house with each person getting their own plate of loaded fries (yes, loaded fries as a meal, it even has most of the food groups) but you could absolutely make one big pile of loaded fries and share them with friends as an appetizer or shared plate.

Note: The sesame oil and ginger paste go in both the Korean beef as well as the creamy sesame ginger sauce so pay close attention when preparing.

INGREDIENTS
bag of frozen french fries
1 lb ground beef
1/2 c brown sugar
1/4 c soy sauce
1 tbsp & 1 tsp sesame oil
1 tbsp garlic, minced
1 tsp ginger paste, divided
1/4 tsp crushed red pepper
salt and pepper
3 c green cabbage, shredded
1/2 c carrots, shredded
1/2 c mayonnaise
1 tsp white sugar
1/4 c milk
2 c jack cheese, shredded
Sriracha sauce
2 green onions, chopped
sesame seeds

STEPS

Bake or fry the French fries according to the package directions.
While the fries are baking, cook the ground beef over medium high heat breaking it apart as it cooks.
Once the beef is cooked through, drain off most of the fat.
Add in the brown sugar, soy sauce, garlic, 1 tablespoon of the sesame oil, 1/2 teaspoon of the ginger paste, red peppers, salt, and pepper.
Simmer over medium heat for a 4–5 minutes stirring occasionally.
While the beef is cooking, put the cabbage and carrots in a medium bowl and set aside.
In a small bowl whisk together the mayonnaise, white sugar, 1 teaspoon of sesame oil, the other 1/2 teaspoon of ginger paste, and the milk to make the creamy sesame ginger sauce.
Toss about 3/4 of the creamy sesame ginger sauce with the cabbage and carrots and set aside the rest to drizzle over the top.
When the fries are done transfer them to the plates.
Top each pile of fries with the jack cheese, cooked Korean beef, and the coleslaw.
Drizzle the remaining creamy sesame ginger sauce and sriracha sauce over the top.
Sprinkle with sesame seeds and finish off with green onions.

Do you like tender flavor packed pork tenderloin? Do you like sandwiches? Do you like easy meals that require very little effort? How about the perfect balance of sweet and spicy with a nice little crunch? If you answered yes to all of these questions then I have the PERFECT sandwich for you! This has got to be the best sandwich I have had in a very long time. The meat has an incredible flavor and goes so well with the crunchy, slightly sweet, and super simple coleslaw and the Sriracha sauce is just the icing on the sammy. I could seriously eat these all day every day! I made my sandwiches meal size but I think this would be the perfect slider sandwich next time I am entertaining a group of guests. For lunch the next day I just took the leftover sliced meat, topped it with the coleslaw and added a drizzle of the sauce. It was a perfect low carb meal sans bun and the flavors just marinated into the meat making it even better than the night before. Seriously, make this sandwich. Your mind will be blown!

Note: When I get the sealed two pound pork tenderloin at our local store there is actually two small ones in the package. These worked perfectly! If you have one big one you may need to cook it for closer to 40 minutes.

INGREDIENTS
6 c red cabbage, shredded
1/2 c green onions, chopped
1/2 c mayonnaise
2 tbsp milk
kosher salt
pepper
2 lb pork tenderloin
3 tbsp brown sugar
2 tbsp dark chili powder
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/4 c olive oil
4–6 rolls
Sriracha sauce

STEPS

Place the shredded red cabbage and green onions in a large bowl.
In a small bowl whisk together the mayonnaise, milk, and some salt and pepper.
Pour the dressing over the cabbage and green onions and mix well.
Place the coleslaw in the fridge and keep cold until ready to serve.
Preheat oven to 375º.
Season the pork tenderloins with kosher salt and pepper.
Place the brown sugar, chili powder, cumin, garlic powder, and onion powder in a large Zip Loc bag and shake to mix.
Place the pork loin in the bag and toss to coat.
Add the olive oil to the bag and toss to coat.
Place the seasoned pork loin in a roasting pan or glass pyrex.
Bake for 30 minutes or until a thermometer reads 145º.
Remove the pork from the oven and allow it to rest for 10 minutes.
While the pork is resting place the rolls in the oven to warm and lightly toast them.
After the pork has rested slice it thinly.
Place several slices of the pork on each bun bottom, top with a generous amount of coleslaw, drizzle with the Sriracha sauce, and add the bun tops.
Chow down!