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Pepper Steak Strips with Crispy Fries & Garden Salad

A quick and delicious dish featuring tender beef steak strips, crispy fries, and a vibrant garden salad.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1.5 lbs sirloin steak, sliced into strips Opt for a fresh, marbled sirloin steak for tenderness.
  • 1 tbsp olive oil For cooking the steak.
  • 2 tbsp soy sauce Use gluten-free version if needed.
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt Avoid marinating too long to prevent over-salting.
For the Fries
  • 4 large potatoes, cut into thick fries Consider sweet potatoes for a healthier option.
  • 1 qt vegetable oil For frying the fries.
  • Salt to taste salt
For the Garden Salad
  • 2 cups romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, sliced
  • 1 tbsp chopped parsley
  • 2 tbsp olive oil (for dressing)
  • 1 tbsp lemon juice
  • Salt and pepper to taste salt and pepper for dressing

Method
 

Marination
  1. In a bowl, combine the sliced steak with soy sauce, Worcestershire sauce, minced garlic, paprika, salt, and pepper. Let it marinate for 20 minutes.
Preparing the Fries
  1. Heat vegetable oil in a deep pan to about 375°F (190°C). Carefully add the thick-cut potato fries in batches and fry until golden and crispy, about 5-7 minutes.
Cooking the Steak and Peppers
  1. In a large skillet over high heat, add 1 tablespoon of olive oil and the marinated steak strips. Cook for 3-4 minutes until browned.
  2. Toss in the sliced red and yellow bell peppers, and stir-fry for another 2-3 minutes until tender-crisp.
Making the Salad
  1. In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, sliced cucumber, and chopped parsley. Drizzle with olive oil and lemon juice, then season with salt and pepper.
Plating
  1. Arrange the pepper steak alongside the crispy fries and garden salad. Serve immediately.

Notes

This meal keeps well in the fridge for up to three days. For freezing, store the steak and fries separately for up to two months. Reheat in a skillet for best texture.