Instructions
Step 1: Heat olive oil in a large skillet over medium-high heat. Season beef cubes with salt, paprika, and black pepper, then brown them on all sides, about 5 minutes total. Remove and set aside.
Step 2: In the same skillet, sauté minced garlic and sliced onions until the onions are golden and caramelized, about 8 minutes.
Step 3: Return the beef to the skillet and add BBQ sauce, soy sauce, and honey. Stir well to combine. Reduce heat to low, cover, and simmer for 25-30 minutes until beef is tender.
Step 4: While the beef cooks, prepare the fries. Cut potatoes into fries and soak them in cold water for 10 minutes. Pat dry and deep-fry in oil until golden and crispy, about 8-10 minutes. Drain on paper towels and season with salt and parsley.
Step 5: For the coleslaw, combine shredded cabbage and carrot in a bowl. Mix mayonnaise and vinegar in a small bowl, then toss with the vegetables until well coated.
Step 6: Plate everything together. Arrange the sticky BBQ beef on one side, fries on the other, and coleslaw in the center. Top with a lime wedge and garnish everything with fresh parsley.
Storage and Reheating Tips
Store the beef and fries separately in airtight containers in the refrigerator for up to 3 days. The coleslaw is best eaten fresh but will keep for 2 days if stored separately.
To reheat the beef, warm it gently in a skillet over low heat with a splash of water to prevent drying out. Refresh the fries in a 375°F oven for about 8 minutes until crispy again.
For best results, assemble the plate fresh when ready to serve. The lime wedge adds brightness, so squeeze it over the beef and fries just before eating.
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