Celebrity chef and New York Times bestselling author Devin Alexander has been part of The Biggest Loser family since 2006. Her cookbook You Can Have It! offers recipes for nutritious, healthy, and family-friendly comfort food.
Celebrity Chef Devin Alexander’s Recipe:
Chef Devin says: “Ideally, you’ll have 12 relatively uniform pieces of fries for this recipe. For a serving, measure out 4 ½ ounces of fries, divide the beef proportionally among the fries, and eat one fourth of the fries, beef, and sauce per serving. Want to save even more fat and calories? Consider making the fries yourself. Try to find a barbecue sauce that has no more than 6–8 grams of sugar per 2-tablespoon serving.”
Waffle Fry BBQ Bites
Serves 4
INGREDIENTS:
For the Waffle Fry Bites:
- 12 (4 ½ oz.) sweet potato waffle fries (preferably natural)
- 12 tablespoons BBQ Beef, reheated if necessary
- 1 ½ tablespoons barbecue sauce (look for one that’s relatively low in sugar)
For BBQ Beef:
- 1 cup plus 5 tablespoons whole grain oat flour
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1 lb. trimmed top round roast or steak, cut into ¾-inch cubes
- Olive oil spray (propellant-free)
- 3/4 cup low sodium beef broth
- 2 tablespoons liquid smoke (preferably natural)
- 1/4 cup plus 2 tablespoons barbecue sauce, divided
- 1 head butter or Boston lettuce
DIRECTIONS:
1. In a medium plastic resealable bag, combine the flour, garlic powder, and onion powder. Add the beef, and shake the bag until the beef is evenly coated with the flour mixture.
2. Let the beef rest for 15 minutes, unrefrigerated (though not longer, for food safety reasons).
3. Preheat a medium nonstick soup pot over medium high heat. When it’s hot, lightly mist the pan with spray; then add the beef. Brown the beef on all sides, about one minute per side, then turn the heat to medium, and add the broth and liquid smoke. When the liquid comes to a boil, reduce the heat to low (the liquid should still be boiling slightly). Cover and cook the beef, stirring occasionally, for 1 to 1½ hours, or until it’s very tender (the pieces should easily fall apart when smashed with a fork).
4. Using a slotted spoon, drain the beef of any excess liquid, and transfer it to a medium bowl. Using a fork, separate the pieces so the beef is somewhat shredded, then mix in 1/4 cup of the barbecue sauce.
5. While the meat is cooking, cook the fries according to package directions.
6. Transfer the cooked fries, evenly spaced, onto a serving platter in a single layer. Mound the beef evenly among them (about 1 tablespoon on each fry). Drizzle the sauce evenly over them.
