Instructions
Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the beef strips and cook until browned on all sides, about 4-5 minutes. Season with black pepper and set aside.
Step 2: In the same skillet, add the remaining 1 tbsp olive oil, then sauté the minced garlic and sliced onion until fragrant and the onion begins to caramelize, roughly 2-3 minutes.
Step 3: Return the beef to the skillet and pour in the soy sauce and oyster sauce. Toss everything together and cook for another 2 minutes until the sauce coats the meat beautifully.
Step 4: Meanwhile, fry the potato cubes in a separate pan with a bit of oil until golden and crispy on the outside, about 8-10 minutes, stirring occasionally.
Step 5: In a bowl, combine the shredded cabbage, cucumber slices, and diced tomato. Drizzle with mayo or your favorite light dressing and toss to combine.
Step 6: Plate everything together, placing the beef stir-fry in the center, crispy potatoes on the side, fresh slaw arranged around the plate, and serve immediately.
Storage and Reheating Tips
Store the beef stir-fry and potatoes in separate airtight containers in the refrigerator for up to 3 days. Keep the fresh slaw in its own container to prevent it from becoming soggy.
To reheat, warm the beef and potatoes in a skillet over medium heat for 3-4 minutes until heated through. For the best texture, prepare a fresh slaw when serving rather than storing it combined with dressing.
This dish is also delicious served cold or at room temperature the next day, making it perfect for meal prep and lunch boxes.
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