Instructions
Step 1: Heat your olive oil in a large skillet over medium-high heat until it shimmers.
Step 2: Season your sliced beef steaks generously with salt and black pepper on both sides.
Step 3: Add the steak strips to the hot skillet and cook for 2-3 minutes per side until nicely seared. Remove and set aside.
Step 4: In the same skillet, add your sliced red and yellow bell peppers and sauté for 3-4 minutes until they soften slightly while maintaining their crunch.
Step 5: Return the steak strips to the skillet with the peppers and drizzle with soy sauce, tossing everything together for 1 minute.
Step 6: While your steak and peppers cook, prepare the French fries according to package directions until golden and crispy.
Step 7: Arrange fresh lettuce on a portion of your plate, then top with sliced cucumbers and cherry tomatoes for your salad.
Step 8: Plate your pepper steak mixture in the center, arrange the crispy fries on the side, and serve immediately while everything is hot.
Storage and Reheating Tips
Store any leftover steak and peppers in an airtight container in the refrigerator for up to 3 days. Keep the fries and salad separate to prevent them from becoming soggy.
To reheat the steak and peppers, simply warm them in a skillet over medium heat for 2-3 minutes until heated through. This preserves their texture and flavor better than microwaving.
Reheat fries in a 375°F oven for about 5 minutes to restore their crispiness. Always serve the salad fresh and unrefrigerated just before eating.
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