Cut potatoes into even quarter-inch thick sticks. Soak in cold water for 10 minutes to remove excess starch, then pat dry completely. Heat oil to 350 degrees Fahrenheit and fry in batches until golden and crispy, about 8 to 10 minutes per batch. Drain on paper towels and season immediately with salt while still hot.

For 2 cups cooked rice, use 1.5 cups raw rice and 2 cups water. Cook for 15 to 18 minutes until fluffy and tender using a rice cooker or pot method. Gently fluff with a fork so grains separate nicely.

Wash and chop lettuce into bite-sized pieces. Dice tomato into small cubes, discarding excess juice. Toss lettuce and tomato together gently and add fresh parsley for color. Do not dress ahead of time.

Get skillet very hot before adding olive oil. Season beef strips generously with salt and pepper, then add to hot oil in a single layer. Let sear undisturbed for 2 to 3 minutes per side to develop a crust. Work in batches if needed. Remove seared beef to a plate and set aside.

In the same pan with beef drippings, add sliced peppers and onions. Stir frequently over medium-high heat for 3 to 4 minutes until they have some color but still have a slight crunch. Add minced garlic in the final minute so it doesn't burn.

Return seared beef to the pan with peppers and onions. Pour in soy sauce and oyster sauce, stirring everything together well. Add paprika for depth and color. Taste and adjust seasoning with salt and pepper. Let everything warm through for 1 to 2 minutes until beef is coated and heated through.