Instructions
Step 1. In a bowl, combine the beef with soy sauce, oyster sauce, Worcestershire sauce, garlic, black pepper, and salt. 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, until golden and crispy.
Step 5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
Step 6. Add the marinated beef and cook for 3–4 minutes until browned.
Step 7. Add the sliced onion, red bell pepper, and yellow bell pepper.
Step 8. Stir-fry for 4–5 minutes until the vegetables are tender-crisp and the beef is cooked through.
Step 9. Remove from the heat and allow the beef mixture to rest for a few minutes.
Step 10. In a large bowl, combine the lettuce, cucumber, cherry tomatoes, and mint leaves.
Step 11. Whisk together olive oil, lemon juice, salt, and black pepper.
Step 12. Drizzle the dressing over the salad and toss gently to combine.
Step 13. Arrange the beef stir-fry, crispy French fries, and garden salad on serving plates.
Step 14. Serve immediately while the beef and fries are hot.
Storage and Reheating Tips
Store leftover 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 or until warmed through.
Reheat fries in an oven or air fryer to restore their crisp texture.
Store salad and dressing separately to maintain freshness.
Avoid freezing the salad, as the vegetables will lose their texture after thawing.
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