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Pepper steak strips served with crispy fries and fresh garden salad

Pepper Steak Strips with Crispy Fries & Garden Salad

A delightful dish featuring tender steak strips sautéed with colorful bell peppers, paired with crispy fries and a fresh garden salad.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Chinese
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Pepper Steak
  • 1.5 lbs sirloin steak, sliced into strips Choosing high-quality sirloin steak is essential for tenderness.
  • 1 tbsp olive oil For cooking the steak.
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 2 cloves garlic, minced
  • 2 tbsp soy sauce Can be substituted with tamari for a gluten-free option.
  • 1 tbsp Worcestershire sauce Consider the gluten-free version if needed.
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
For the Fries
  • 4 large potatoes, cut into thick fries Ensure to fry until crispy.
  • Vegetable oil for frying Enough to submerge the fries.
  • Salt to taste
For the Garden Salad
  • 2 cups romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cucumber sliced
  • 1 tbsp chopped parsley For garnish.
  • 2 tbsp olive oil (for dressing)
  • 1 tbsp lemon juice
  • Salt and pepper to taste (for dressing)

Method
 

Preparation
  1. Marinate the steak: In a bowl, combine 2 tbsp of soy sauce, 1 tbsp of Worcestershire sauce, minced garlic, paprika, salt, and pepper. Add the steak strips and toss to coat. Let them sit for 20 minutes.
Cooking
  1. Prepare the fries: Heat vegetable oil in a deep pot over medium-high heat. Once hot, carefully add the thick-cut fries. Fry until they turn golden brown and crispy, about 5-8 minutes. Season with salt.
  2. Cook the steak: In a large skillet, heat 1 tbsp olive oil over high heat. Add the marinated steak strips and sear for 3-4 minutes.
  3. Add the peppers: Toss in the sliced red and yellow bell peppers and stir-fry until tender-crisp, about 2-3 minutes.
Salad Preparation
  1. In another bowl, combine romaine lettuce, cherry tomatoes, cucumber slices, and chopped parsley. Drizzle with 2 tbsp olive oil and 1 tbsp lemon juice, and season with salt and pepper.
Plating
  1. Place a generous serving of pepper steak beside the crispy fries on each plate, and add a portion of the garden salad.

Notes

Store leftovers in the fridge for 3 days. For longer storage, freeze the steak and fries separately for up to 2 months.