Instructions
Step 1: Start your fries according to package directions, either baking or frying until golden and crispy.
Step 2: While fries cook, heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
Step 3: Add the thinly sliced beef to the hot skillet and sear for 2-3 minutes until browned on all sides. Season with salt and black pepper, then remove and set aside.
Step 4: In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
Step 5: Add the sliced red and yellow bell peppers to the skillet and stir-fry for 3-4 minutes until they begin to soften but remain crisp-tender.
Step 6: Pour in the soy sauce and oyster sauce, stirring well to coat the peppers evenly.
Step 7: Return the cooked beef to the skillet and toss everything together for 1-2 minutes until heated through and flavors meld.
Step 8: While the steak and peppers finish, assemble your salad by combining lettuce, sliced cucumber, and cherry tomatoes in a bowl. Drizzle with dressing if desired.
Step 9: Plate everything together with the crispy fries, pepper steak and peppers, and fresh salad for a complete meal.
Storage and Reheating Tips
Store leftover pepper steak and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the salad components separate if you’d like to enjoy them fresh the next day.
To reheat, place the pepper steak and vegetables in a skillet over medium heat with a splash of water or broth for 3-4 minutes, stirring occasionally, until warmed through. For fries, recrisp them in a 400°F oven for 5-7 minutes.
The salad is best enjoyed fresh, though you can prepare the vegetables ahead and assemble it just before serving for maximum crunch.
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