Pepper Steak with French Fries and Garden Salad

Instructions

Step 1. Prepare the French fries according to package directions until golden brown and crispy. Season with salt and keep warm.

Step 2. In a small bowl, whisk together the soy sauce, Worcestershire sauce, oyster sauce, and beef broth.

Step 3. In another small bowl, mix the cornstarch with water to create a slurry.

Step 4. Heat olive oil in a large skillet or wok over medium-high heat.

Step 5. Season the steak with paprika, salt, and black pepper.

Step 6. Add the steak to the hot skillet and cook for 2 to 3 minutes until browned. Remove and set aside.

Step 7. In the same skillet, add the sliced onion and bell peppers. Stir-fry for 4 to 5 minutes until slightly tender but still crisp.

Step 8. Add the garlic and cook for 30 seconds until fragrant.

Step 9. Return the steak to the skillet and pour in the sauce mixture.

Step 10. Bring to a simmer and stir in the cornstarch slurry.

Step 11. Cook for 2 to 3 minutes until the sauce thickens and coats the steak and vegetables.

Step 12. In a large bowl, combine the lettuce, cucumber, cherry tomatoes, and mint leaves.

Step 13. Whisk together the olive oil, lemon juice, salt, and black pepper, then drizzle over the salad.

Step 14. Arrange the pepper steak, French fries, and garden salad on serving plates.

Step 15. Serve immediately while hot.

Storage and Reheating Tips

Store leftover pepper steak, fries, and salad separately in airtight containers in the refrigerator for up to 3 days.

Reheat the steak and peppers in a skillet over medium heat until warmed through.

French fries are best reheated in an air fryer or oven to restore crispness.

Store salad ingredients separately from the dressing to maintain freshness.

The pepper steak can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.