Sticky Beef Bites with Crispy Fries & Creamy Coleslaw
This showstopping dinner features tender, bite-sized beef chunks glazed in a savory-sweet barbecue and soy sauce mixture, served alongside golden, crispy fries and cool, tangy creamy coleslaw. Perfect for busy weeknights or whenever you're craving restaurant-quality comfort food that comes together in under an hour.
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Servings: 4 servings
Ingredients
- 1 pound beef chunks cut into bite-sized pieces, preferably from sirloin or chuck
- 1 tablespoon olive oil for browning the beef
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika for depth and color
- 2 cloves garlic minced
- 1 small onion sliced
- 2 tablespoons barbecue sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey for natural sweetness
- 4 medium potatoes cut into fries
- Oil for frying vegetable or canola oil works best
- 2 cups shredded cabbage
- 1 medium carrot shredded
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- Fresh parsley for garnish
- 1 lime halved
Instructions
- Season the Beef: Pat your beef chunks dry with paper towels, then season generously with salt, black pepper, garlic powder, and paprika on all sides.
- Brown the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then add the seasoned beef in a single layer. Let it sear without moving for 3-4 minutes until a golden crust forms, then stir and cook for another 2-3 minutes until browned on all sides.
- Build the Glaze: Add minced garlic and sliced onion to the skillet and sauté for 1-2 minutes until fragrant. Pour in the barbecue sauce, soy sauce, and honey, stirring to combine with the beef.
- Simmer and Glaze: Reduce heat to medium-low and let the beef simmer in the sauce for 8-10 minutes, stirring occasionally, until the sauce thickens and coats the meat in a glossy, sticky layer.
- Prepare the Fries: Heat oil to 350°F in a large pot or use an oven at 425°F or air fryer at 390°F. Cut potatoes into uniform fries, pat dry, and cook using your preferred method: deep fry for 5-7 minutes, oven bake for 20-25 minutes, or air fry for 15-18 minutes until golden and crispy. Drain on paper towels and season with salt immediately.
- Combine the Vegetables: In a large bowl, toss together the shredded cabbage and shredded carrot until evenly mixed.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise and lemon juice until smooth and well combined.
- Dress the Slaw: Pour the dressing over the cabbage and carrot, then toss thoroughly until all vegetables are coated evenly. Taste and adjust seasoning with salt and pepper as needed.
- Plate the Fries: Arrange a generous portion of crispy fries in the center or around the edge of each serving plate.
- Add the Beef: Spoon the sticky beef bites and all their glossy sauce over or alongside the fries.
- Spoon the Slaw: Place a heaping portion of creamy coleslaw on the plate, creating a nice contrast of temperatures and textures.
- Garnish and Serve: Sprinkle fresh parsley over the top, add a lime wedge to each plate for brightness, and serve immediately while the fries are still hot and crispy.