Instructions
Step 1: Start by prepping your potatoes, cut them into thick fries and pat dry with paper towels for extra crispiness.
Step 2: Heat 2 tbsp vegetable oil in a deep pan or skillet over medium-high heat, add potatoes in batches, and fry until golden brown, about 8-10 minutes. Season with salt and transfer to a paper towel lined plate.
Step 3: In the same pan, heat 1 tbsp olive oil over high heat, add your steak strips and sear for 2-3 minutes per side until browned. Remove and set aside.
Step 4: Add the sliced red and yellow bell peppers to the pan, stir-fry for 3-4 minutes until slightly softened, then add minced garlic and cook for 30 seconds.
Step 5: Return the steak to the pan, pour in the soy sauce and ketchup, toss everything together for 1-2 minutes until the sauce coats the meat and peppers nicely. Season with salt and pepper to taste.
Step 6: Prepare the salad by tossing together lettuce, cucumber slices, and cherry tomatoes in a bowl, then drizzle with olive oil and vinegar, season lightly with salt and pepper.
Step 7: Plate everything together, arranging the steak and peppers in the center, crispy fries on the side, and the fresh salad at the top.
Storage and Reheating Tips
Store the steak and peppers separately from the fries and salad in airtight containers, the steak keeps well for 3-4 days in the refrigerator, while fries are best enjoyed fresh the same day.
To reheat, warm the steak and peppers in a skillet over medium heat for 3-4 minutes until heated through. You can crisp up leftover fries in the oven at 375°F for about 5 minutes.
The fresh salad is best made and eaten the same day, so save the lettuce, cucumber, and tomatoes for assembly rather than storing them mixed together.
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