Pepper Steak & Onions with Crispy Golden Fries

A bistro-style air fryer meal featuring seared pepper steak and onions served with crispy golden fries. The recipe uses a two-stage air frying method for the potatoes to ensure maximum crunch and a high-heat sear for the steak.

Ingredients

• 2 large Russet potatoes (about 1 lb / 450 g), scrubbed clean
• 1 tablespoon Avocado oil or vegetable oil
• 1 teaspoon Cornstarch
• ½ teaspoon Fine sea salt (plus extra to taste)
• ¼ teaspoon Garlic powder
• 1 lb (450 g) Sirloin, New York strip, or Ribeye steak, cut into 1-inch thick cubes or wide strips
• 1 large Yellow or sweet onion, sliced into ½-inch rings or crescent strips
• 1½ teaspoons Coarsely cracked black pepper
• 1 tablespoon Olive oil or melted ghee
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Low-sodium soy sauce
• 2 Garlic cloves, finely minced
• ½ teaspoon Smoked paprika
• ¾ teaspoon Kosher salt
• 1 tablespoon Fresh flat-leaf parsley, finely chopped (optional)
• Flaky sea salt (such as Maldon) for finishing (optional)
• 1 tablespoon Compound butter (unsalted butter mixed with herbs) (optional)

Instructions

1. Cut the potatoes lengthwise into uniform ¼-inch to ⅜-inch batons. Submerge the sliced potatoes in a large bowl of ice-cold water for at least 15 to 20 minutes. Drain thoroughly and lay them flat across clean kitchen towels; pat until completely dry.
2. Transfer the bone-dry potatoes to a dry mixing bowl. Toss first with the cornstarch until a light, barely visible dusting coats each stick. Drizzle with 1 tablespoon of avocado oil, then toss with ½ teaspoon fine sea salt and ¼ teaspoon garlic powder until glossy and evenly coated.
3. Preheat your air fryer to 325°F (165°C). Place the seasoned potatoes into the basket in an even layer. Air fry for 12 minutes, pausing at the 6-minute mark to vigorously shake the basket.
4. Increase the air fryer temperature to 400°F (200°C). Cook the fries for an additional 8 to 10 minutes, shaking every 3 to 4 minutes, until deep golden-brown, puffed, and audibly crisp. Transfer the cooked fries to a heatproof bowl lined with paper towels; toss immediately with a pinch of salt. Cover loosely with foil.
5. While the fries finish cooking, prepare the meat. Pat the sliced steak pieces dry with paper towels. Place the steak and sliced onions into a bowl. Add 1 tablespoon olive oil, Worcestershire sauce, soy sauce, minced garlic, smoked paprika, kosher salt, and the coarsely cracked black pepper. Toss to coat each strip thoroughly.
6. Ensure the air fryer is set to 400°F (200°C). Transfer the marinated steak bites and onions into the empty, hot basket in a single, well-spaced layer. Air fry for 6 to 8 minutes (6 minutes for medium-rare, 7–8 minutes for medium), shaking the basket halfway through to turn the beef and blister the onion slices.
7. Remove the steak and onions from the basket and transfer to a warm serving plate. Let them rest for 3 minutes to allow the savory juices to settle back into the meat. Return the golden fries to the still-hot air fryer basket for 60 to 90 seconds at 400°F to revive their hot, crackling crunch.
8. Mound the piping-hot crispy fries beside the seared pepper steak and onions. Spoon any rendered cooking juices over the steak, top with fresh chopped parsley and flaky salt, and serve immediately.

Notes

Moisture is the enemy of crunch: Ensure fries are completely dry before adding oil to prevent steaming. Use coarsely cracked peppercorns rather than fine powder for better texture. Do not overcrowd the meat; if the air fryer basket is smaller than 4 quarts, cook the steak in two quick batches to ensure a caramelized sear rather than stewed beef.