Turn oven on to 450 degrees and let preheat for at least 10 minutes. Set 0.3 oz. butter on the counter to soften. Prepare a baking sheet with foil and cooking spray. Remove all produce from packaging and rinse. Pat dry.

Cut 2 Russet potatoes into ¼" fries and pat dry. Place fries on the prepared baking sheet. Toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer. Roast in the oven until slightly browned, 25-30 minutes, tossing fries halfway through. Carefully remove from oven.

Remove stem, seeds, and ribs from 1 green bell pepper and cut into ¼" slices. Core 1 Roma tomato and cut into six wedges. Stem and coarsely chop ¼ oz. cilantro. Halve and peel 1 onion, then cut halves into ¼" slices. Pat 10 oz. steak strips dry, coarsely chop, and separate pieces.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bell peppers, onions, tomatoes, ¼ tsp. salt, and a pinch of pepper to the hot pan. Stir occasionally until vegetables are tender, 6-8 minutes. Transfer vegetables to a plate. Keep pan over medium-high heat; no need to wipe clean.

Add steak strips and ½ tsp. garlic salt to the hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

Add vegetables, 3 fl. oz. sweet & thick soy sauce, and ½ oz. apple cider vinegar to the hot pan. Stir occasionally until steak strips are coated, 1-2 minutes. Remove from burner and stir in softened butter until combined. Rest, 3 minutes.

Arrange the fries on a plate. Top with the steak and vegetable mixture. Garnish with cilantro. Bon appétit!