Beef Stir-Fry with French Fries and Garden Salad

Instructions

Step 1. In a bowl, combine the beef strips with soy sauce, oyster sauce, Worcestershire sauce, paprika, salt, and black pepper. 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 until evenly coated.

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 the vegetable oil in a large skillet or wok over high heat.

Step 6. Add the garlic and cook 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 onion, red bell pepper, and yellow bell pepper.

Step 9. Continue stir-frying for 3–4 minutes until the vegetables are tender-crisp and the beef is cooked through.

Step 10. Remove from the heat and keep warm.

Step 11. In a large bowl, combine the lettuce, cucumber, and cherry tomatoes.

Step 12. Whisk together the olive oil, lemon juice, salt, and black pepper, then drizzle over the salad and toss gently.

Step 13. Arrange the beef stir-fry, French fries, and garden salad on serving plates.

Step 14. Serve immediately while the beef and fries are hot and the salad is crisp.

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 until warmed through.

Reheat the fries in an oven or air fryer to restore their crisp texture.

Keep the salad refrigerated and add dressing only when ready to serve.

For meal prep, pack the beef and fries together and store the salad separately to maintain freshness and texture.