Instructions
Step 1: Heat olive oil in a large skillet over medium-high heat. Once shimmering, add minced garlic and cook for about 30 seconds until fragrant.
Step 2: Add your sliced steak bites to the skillet and cook for 3-4 minutes, stirring occasionally, until browned and cooked to your preference. Season with paprika, salt, and black pepper. Set aside on a warm plate.
Step 3: In the same skillet, add potato wedges and cook for 10-12 minutes, stirring frequently, until golden and crispy on all sides. Season with salt and pepper.
Step 4: While potatoes cook, combine shredded cabbage and diced tomato in a bowl. Drizzle with lemon juice or vinegar if using, and toss gently. Season lightly with salt and pepper.
Step 5: Arrange everything on a plate, steak bites on one side, crispy fries alongside, and fresh cabbage salad on top. Serve immediately while everything is still warm.
Storage and Reheating Tips
Store cooked steak bites and fries separately in airtight containers in the refrigerator for up to 3 days. Keep the cabbage salad in its own container to prevent it from getting soggy.
Reheat the steak and fries in a 375°F oven for about 5-7 minutes until warmed through. For the salad, prepare a fresh batch when serving for the best crunch and flavor.
Leftover steak bites work wonderfully in sandwiches, salads, or rice bowls the next day, making this recipe even more versatile.
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