Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Soak the cut potatoes in cold water for 30 minutes, then drain and pat dry thoroughly.
Step 3. Toss the potatoes with vegetable oil, salt, black pepper, and paprika.
Step 4. Spread the fries on a baking sheet in a single layer and bake for 25–30 minutes, turning halfway through, until golden and crispy.
Step 5. In a bowl, combine the sliced steak with soy sauce, Worcestershire sauce, brown sugar, paprika, salt, and black pepper.
Step 6. Let the steak marinate for 15 minutes.
Step 7. Heat olive oil in a large skillet over high heat.
Step 8. Add the steak strips and cook for 2–3 minutes until browned.
Step 9. Add the sliced onion and bell peppers.
Step 10. Stir-fry for 4–5 minutes until the vegetables are tender-crisp.
Step 11. Add the minced garlic and cook for 30 seconds until fragrant.
Step 12. Remove from heat and stir in the chopped parsley.
Step 13. In a large bowl, combine the lettuce, cucumber slices, and cherry tomatoes.
Step 14. Whisk together the olive oil, lemon juice, salt, and black pepper and drizzle over the salad.
Step 15. Arrange the pepper steak, crispy fries, and garden salad on serving plates.
Step 16. Serve immediately while hot.
Storage and Reheating Tips
Store the steak, fries, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the steak in a skillet over medium heat for 2–3 minutes until warmed through.
Reheat the fries in an oven or air fryer at 375°F (190°C) for 5–7 minutes to restore crispiness.
Keep the salad undressed until ready to eat for maximum freshness.
The steak can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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