Chili Lime Beef Strips with French Fries and Coleslaw

Instructions

Step 1. In a bowl, combine the beef strips, soy sauce, oyster sauce, sweet chili sauce, paprika, salt, black pepper, and lime juice. Marinate for 20–30 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. In a large skillet or wok, heat the vegetable oil over medium-high heat.

Step 6. Add the garlic and sauté for 30 seconds until fragrant.

Step 7. Add the marinated beef strips and cook for 4–5 minutes until browned.

Step 8. Stir in the diced red bell pepper and continue cooking for 2–3 minutes until slightly tender.

Step 9. Remove from the heat and sprinkle with chopped parsley or cilantro.

Step 10. In a large bowl, combine the green cabbage, purple cabbage, and shredded carrots.

Step 11. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

Step 12. Pour the dressing over the vegetables and toss until evenly coated.

Step 13. Arrange the French fries, coleslaw, and chili lime beef on serving plates.

Step 14. Serve with lime halves on the side for squeezing over the beef just before eating.

Storage and Reheating Tips

Store leftover beef, fries, and coleslaw separately in airtight containers in the refrigerator for up to 3 days.

Reheat the beef in a skillet over medium heat for 3–4 minutes until warmed through.

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

Keep the coleslaw refrigerated and serve cold.

For the freshest flavor, add fresh lime juice after reheating the beef rather than before storing.