Instructions
Step 1. Rinse the rice under cold water until the water runs clear.
Step 2. Combine the rice, water, and salt in a saucepan. Bring to a boil, reduce the heat to low, cover, and cook for 18–20 minutes. Remove from the heat and let stand for 5 minutes before fluffing with a fork.
Step 3. Preheat the oven to 425°F (220°C).
Step 4. Toss the potato fries with vegetable oil and salt.
Step 5. 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 6. In a bowl, combine the beef with soy sauce, oyster sauce, Worcestershire sauce, paprika, salt, and black pepper. Let marinate for 15 minutes.
Step 7. Heat vegetable oil in a large skillet or wok over high heat.
Step 8. Add the garlic and cook for 30 seconds until fragrant.
Step 9. Add the beef and stir-fry for 4–5 minutes until browned.
Step 10. Add the onion, green bell pepper, and red bell pepper and cook for another 3–4 minutes until the vegetables are tender-crisp.
Step 11. Remove from the heat and keep warm.
Step 12. In a large bowl, combine the lettuce, diced tomatoes, and parsley.
Step 13. Whisk together olive oil, lemon juice, salt, and black pepper, then drizzle over the salad and toss gently.
Step 14. Arrange a mound of rice in the center of each serving plate.
Step 15. Add the beef stir-fry, French fries, and fresh salad alongside the rice.
Step 16. Serve immediately while the beef and fries are hot.
Storage and Reheating Tips
Store the beef stir-fry, rice, fries, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the beef and rice in a skillet or microwave 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, store the rice and beef together while keeping the fries and salad separate for the best texture and freshness.
Continue on the next page