- Preheat Oven: Preheat your oven to 200°C (400°F).
- Season the Potatoes: Peel and cut the potatoes into bite-sized cubes or wedges. Toss the potatoes in a bowl with olive oil, oregano, basil, paprika, salt, and pepper. Spread the potatoes evenly on a baking tray lined with parchment paper.
- Roast the Potatoes: Roast the potatoes in the preheated oven for 30-40 minutes, flipping them halfway through, until golden brown and crispy on the outside.
5. Make the Peking Cabbage Salad:
- Prepare the Vegetables: Shred the Peking cabbage, grate the carrot, and thinly slice the onion.
- Assemble the Salad: In a large bowl, combine the shredded cabbage, grated carrot, and onion. Add the minced garlic, parsley, soy sauce, olive oil, and lemon juice. Toss everything together until the salad is well coated.
- Chill (Optional): If you have time, let the salad chill in the refrigerator for 10-15 minutes to allow the flavors to meld together.
Prep Time:
- 30 minutes for marinating (optional) and prepping ingredients.
Cooking Time:
- 30-40 minutes for the beef and sauce.
- 30-40 minutes for roasting the potatoes.
Total Time:
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