Pepper Steak with Fries & Fresh Salad

Instructions

Step 1: Heat oil in a large skillet or wok over high heat until it shimmers.

Step 2: Add the beef strips and sear for 2 to 3 minutes per side until browned, then remove and set aside.

Step 3: In the same skillet, add the sliced onions and cook for 2 minutes until they start to soften.

Step 4: Add the minced garlic and cook for 30 seconds until fragrant.

Step 5: Stir in the red and yellow bell peppers, cooking for another 3 to 4 minutes until slightly tender but still crisp.

Step 6: Return the beef to the skillet and pour in the soy sauce and oyster sauce, tossing everything together for 1 to 2 minutes.

Step 7: Season with salt and pepper to taste, then remove from heat.

Step 8: While preparing the steak, heat oil in a deep pot or fryer to 350°F and fry the potato strips in batches until golden and crispy, about 5 to 7 minutes per batch.

Step 9: Drain the fries on paper towels and season with salt.

Step 10: Toss together the mixed lettuce, cucumber slices, and cherry tomatoes in a bowl, then dress lightly just before serving.

Step 11: Plate the pepper steak in the center, arrange fries on one side, and place the fresh salad on the other side.

Storage and Reheating Tips

Store leftover pepper steak in an airtight container in the refrigerator for up to 3 days. Keep the fries and salad separate from the steak to maintain their textures.

To reheat the steak, simply warm it in a skillet over medium heat for 3 to 4 minutes, stirring occasionally. The fries can be reheated in a 350°F oven for about 5 minutes to restore their crispiness.

For best results, enjoy the salad fresh and prepare the fries shortly before serving. The pepper steak tastes fantastic warm, but it also makes a delicious cold leftover the next day.