Go Back

Pepper Steak Strips with Crispy Fries & Garden Salad

This easy Pepper Steak Strips with Crispy Fries & Garden Salad features tender sirloin steak strips marinated in savory sauces, colorful bell peppers, and a fresh garden salad, making it a delightful weeknight dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese-American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Pepper Steak
  • 1.5 lbs sirloin steak, sliced into strips Choose bright red sirloin with good marbling for best flavor.
  • 1 tbsp olive oil
  • 1 red bell pepper, sliced Look for firm, fresh bell peppers with smooth skins.
  • 1 yellow bell pepper, sliced
  • 2 cloves garlic, minced
  • 2 tbsp soy sauce Use gluten-free tamari for a gluten-free version.
  • 1 tbsp Worcestershire sauce
  • 1 tsp paprika
  • 0.5 tsp black pepper
  • 0.5 tsp salt
For the Fries
  • 4 large potatoes, cut into thick fries Soak in cold water for 30 minutes before frying for better texture.
  • as needed Vegetable oil for frying
  • to taste Salt
For the Salad
  • 2 cups romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, sliced
  • 1 tbsp chopped parsley
  • 2 tbsp olive oil (for dressing) Can substitute with avocado oil for a dairy-free option.
  • 1 tbsp lemon juice
  • to taste Salt and pepper For dressing.

Method
 

Marinating the Steak
  1. In a bowl, toss the sliced sirloin steak with soy sauce, Worcestershire sauce, minced garlic, paprika, salt, and pepper. Let it sit for 20 minutes.
Preparing the Fries
  1. Heat vegetable oil in a deep pan to around 375°F (190°C). Fry the thick-cut potato fries in batches until golden brown, usually about 5-7 minutes.
Cooking the Steak and Peppers
  1. In a large skillet, heat 1 tablespoon of olive oil over high heat. Add the marinated steak strips and cook for 3-4 minutes until browned.
  2. Add the sliced red and yellow bell peppers and stir-fry for an additional 2-3 minutes until they are 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 to taste.
Serving the Dish
  1. Arrange the pepper steak alongside the crispy fries and fresh garden salad for a colorful presentation. Enjoy immediately.

Notes

This dish keeps well in the fridge for 3-4 days in an airtight container. For better reheating, cook the steak and fries separately.