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Pepper Steak Stir-Fry with French Fries & Fresh Garden Salad

A vibrant dish combining tender beef, colorful vegetables, crispy French fries, and a fresh garden salad for a flavorful and satisfying meal.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Pepper Steak
  • 1 lb beef sirloin, thinly sliced Look for cuts with a bright red color and marbling for flavor.
  • 1 tbsp olive oil For cooking the beef.
  • 1 green pepper sliced
  • 1 red pepper sliced
  • 1 cup baby carrots
  • 3 cloves garlic, minced
  • 2 tbsp soy sauce Can be substituted with tamari for gluten-free.
  • 1 tbsp oyster sauce Use a vegan alternative for a vegetarian dish.
  • 1 tsp brown sugar
  • 1/2 tsp black pepper
For the French Fries
  • 4 large russet potatoes, cut into fries For crispier fries, soak in cold water before seasoning.
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp paprika
For the Garden Salad
  • 2 cups lettuce, chopped
  • 1 cucumber sliced
  • 1 tbsp spicy mayo or burger sauce
For the Quick Pickled Carrots
  • 1 cup carrot strips
  • 1 tbsp vinegar
  • 1/2 tsp sugar
  • pinch salt

Method
 

Preparation
  1. Marinate the beef by tossing it with soy sauce, oyster sauce, brown sugar, minced garlic, and black pepper. Let it sit for 20 minutes.
  2. Prepare the fries by tossing the potato strips with olive oil, salt, and paprika. Bake or air-fry until golden and crispy.
Cooking
  1. In a skillet, heat 1 tablespoon of olive oil over high heat. Cook the marinated beef until browned, about 2-3 minutes.
  2. Add sliced bell peppers and baby carrots to the skillet. Stir-fry for another 2-3 minutes until tender-crisp.
Serving
  1. Arrange chopped lettuce and cucumber slices on a plate. Drizzle with spicy mayo or burger sauce for added flavor.
  2. Mix carrot strips with vinegar, sugar, and salt to create quick pickled carrots.
  3. Serve the pepper steak beside crispy fries, the fresh garden salad, and tangy pickled carrots.

Notes

For a spicier version, add sliced jalapeños or a drizzle of sriracha. Store leftovers in an airtight container in the fridge for up to three days.