Instructions
Step 1: Wash and cut the potatoes into fries, then soak them in cold water for 20–30 minutes before drying thoroughly.
Step 2: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Step 3: Fry the potatoes in batches until golden and crispy, then transfer to paper towels and season lightly with salt.
Step 4: In a bowl, season the beef strips with paprika, garlic powder, onion powder, salt, black pepper, and chili flakes.
Step 5: Heat olive oil in a large skillet over medium-high heat.
Step 6: Add the beef strips and cook for 3–5 minutes until browned and tender.
Step 7: Add sliced onions, minced garlic, and fresh red chilies to the skillet and sauté until fragrant.
Step 8: Stir in soy sauce, Worcestershire sauce, and butter, then toss everything together until coated in the savory sauce.
Step 9: In a bowl, combine shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper to prepare the coleslaw.
Step 10: In another bowl, toss shredded carrots with olive oil, lemon juice, and salt to prepare the carrot salad.
Step 11: Arrange the spicy beef, crispy fries, coleslaw, carrot salad, and lime halves on serving plates.
Step 12: Garnish with chopped parsley and extra sliced chilies, then serve hot.
Storage and Reheating Tips
Store leftover beef, fries, coleslaw, and carrot salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the beef in a skillet over medium heat until warmed through.
Reheat fries in the oven or air fryer at 375°F for several minutes until crispy again.
Coleslaw and carrot salad should be kept chilled and served cold for the best freshness and texture.
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