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, and black pepper.
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: Remove the beef from the skillet and set aside.
Step 8: In the same skillet, melt the butter and sauté the sliced onions, bell peppers, and minced garlic until softened.
Step 9: Stir in soy sauce, Worcestershire sauce, and chili flakes if using.
Step 10: Return the beef to the skillet and toss everything together for 1–2 minutes.
Step 11: Arrange the fries, steak mixture, lettuce, cucumber slices, and cherry tomatoes in serving bowls.
Step 12: Garnish with chopped parsley and serve immediately while hot.
Storage and Reheating Tips
Store leftover steak, vegetables, and fries separately in airtight containers in the refrigerator for up to 3 days.
Reheat the steak and vegetables 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.
Fresh salad ingredients should be stored separately and served chilled for the best texture and freshness.
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