Instructions
Step 1. In a bowl, combine the beef cubes with soy sauce, oyster sauce, Worcestershire sauce, salt, and black pepper. Let marinate for 20 minutes.
Step 2. Preheat the oven to 425°F (220°C).
Step 3. Toss the potato fries with vegetable oil and salt.
Step 4. Spread the fries on a baking sheet in a single layer and bake for 30–35 minutes, turning halfway through cooking, until golden and crispy.
Step 5. Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat.
Step 6. Add the garlic and sauté for 30 seconds until fragrant.
Step 7. Add the marinated beef and stir-fry for 4–5 minutes until browned.
Step 8. Add the sliced red and yellow bell peppers and continue cooking for 3–4 minutes until tender-crisp.
Step 9. Remove from the heat and set aside.
Step 10. In a large bowl, combine the lettuce, cucumber, cherry tomatoes, and mint leaves.
Step 11. Whisk together the olive oil, lemon juice, salt, and black pepper.
Step 12. Drizzle the dressing over the salad and toss gently.
Step 13. Arrange the beef stir-fry, French fries, and garden salad in serving plates or meal-prep containers.
Step 14. Serve immediately while the beef and fries are hot.
Storage and Reheating Tips
Store the beef stir-fry, fries, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the beef in a skillet over medium heat for 3–5 minutes until warmed through.
Reheat the fries in an oven or air fryer to restore their crisp texture.
Store the salad dressing separately and add it just before serving.
For meal prep, portion the beef and fries together and pack the salad in a separate compartment to maintain freshness.
Continue on the next page