Instructions
Step 1: Wash and cut the potatoes into cubes, then pat them dry thoroughly.
Step 2: Heat cooking oil in a skillet or deep fryer over medium-high heat.
Step 3: Fry the potato cubes in batches until golden brown and crispy, then transfer to paper towels and season lightly with salt.
Step 4: In a bowl, season the beef cubes with paprika, garlic powder, onion powder, salt, black pepper, and thyme.
Step 5: Heat olive oil in a large skillet over medium-high heat.
Step 6: Add the beef cubes and sear for 4–5 minutes until browned on all sides.
Step 7: Add sliced onions and minced garlic to the skillet and sauté until softened and caramelized.
Step 8: Stir in soy sauce, Worcestershire sauce, butter, and chili flakes if using.
Step 9: Cook for another 2–3 minutes until the beef is tender and coated in the savory sauce.
Step 10: In a bowl, combine shredded cabbage, cucumber slices, diced tomato, mayonnaise, lemon juice, salt, and black pepper to prepare the salad.
Step 11: Arrange the beef bites, crispy potatoes, and cabbage salad on serving plates.
Step 12: Garnish with chopped parsley and serve hot.
Storage and Reheating Tips
Store leftover beef, potatoes, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the beef and potatoes in a skillet, oven, or air fryer until warmed through and crispy again.
Avoid microwaving the potatoes if possible, as they may lose their crisp texture.
The cabbage salad should be kept chilled and served cold for the best freshness and flavor.
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