Sticky Beef Bites with French Fries and Creamy Coleslaw

Instructions

Step 1: Preheat the oven to 425°F (220°C).

Step 2: Toss the potato fries with vegetable oil, salt, garlic powder, and paprika until evenly coated.

Step 3: Spread the fries on a baking sheet in a single layer and bake for 30–35 minutes, turning halfway through cooking, until golden and crispy.

Step 4: Season the beef cubes with paprika, salt, and black pepper.

Step 5: Heat olive oil in a large skillet over medium-high heat.

Step 6: Add the beef cubes and sear for 2–3 minutes per side until browned.

Step 7: Add the sliced onion and cook for 3 minutes until softened.

Step 8: Stir in the minced garlic and cook for 30 seconds.

Step 9: Add the soy sauce, Worcestershire sauce, brown sugar, ketchup, and beef broth.

Step 10: Reduce the heat to medium and simmer for 5–7 minutes, stirring occasionally, until the sauce thickens and coats the beef.

Step 11: Stir in the chopped parsley and remove from the heat.

Step 12: In a large bowl, combine the green cabbage, carrots, and red cabbage.

Step 13: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, sugar, salt, and black pepper.

Step 14: Pour the dressing over the cabbage mixture and toss until evenly coated.

Step 15: Arrange the sticky beef bites, crispy French fries, and creamy coleslaw on serving plates.

Step 16: Garnish with chopped parsley and serve with lime wedges on the side.

Storage and Reheating Tips

Store leftover beef, fries, and coleslaw separately in airtight containers in the refrigerator for up to 4 days.

Reheat the beef in a skillet over medium heat until warmed through, adding a splash of beef broth if needed.

For the best texture, reheat the fries in an air fryer or 400°F (200°C) oven for 5–7 minutes.

Keep the coleslaw refrigerated and serve cold.

The beef can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.