Pepper Steak with French Fries and Garden Salad

Instructions

Step 1. In a bowl, combine the sliced steak with soy sauce, Worcestershire sauce, paprika, garlic powder, salt, and black pepper. Let marinate for 20 minutes.

Step 2. Heat olive oil in a large skillet over medium-high heat.

Step 3. Add the steak strips and cook for 2–3 minutes until browned. Remove from the skillet and set aside.

Step 4. In the same skillet, add the onions and bell peppers. Sauté for 4–5 minutes until slightly tender.

Step 5. Add the minced garlic and cook for 30 seconds until fragrant.

Step 6. Return the steak to the skillet and add the butter. Toss everything together and cook for 1–2 minutes.

Step 7. Meanwhile, soak the cut potatoes in cold water for 20 minutes. Drain and pat dry thoroughly.

Step 8. Heat vegetable oil to 350°F (175°C) in a deep fryer or large pot.

Step 9. Fry the potatoes in batches for 5–7 minutes until golden brown and crispy.

Step 10. Remove the fries and season immediately with salt and paprika.

Step 11. In a large bowl, combine the lettuce, cucumber slices, and tomato wedges.

Step 12. Whisk together olive oil, lemon juice, salt, and black pepper. Drizzle over the salad and toss gently.

Step 13. Arrange the pepper steak, French fries, and garden salad on serving plates.

Step 14. 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.

Reheat the fries in an oven or air fryer at 400°F (200°C) for 5–7 minutes to restore crispness.

The salad is best enjoyed fresh and should be consumed within 1 day.

Avoid microwaving the fries, as they may become soft.

For meal prep, keep the salad dressing separate until ready to serve.