Pat the beef strips dry and coat with paprika, garlic powder, black pepper, and salt. Heat olive oil in a large skillet over medium-high heat until shimmering. Add beef in a single layer and sear for 3 minutes without moving, then flip and sear another 2-3 minutes until browned. Work in batches if needed.

Push the cooked beef to the side of the skillet and add minced garlic and diced red bell pepper to the empty space. Cook for 1-2 minutes until fragrant. Pour soy sauce over the beef and vegetables, stir to combine, then reduce heat to medium and simmer for 5-7 minutes until the sauce reduces and coats the beef.

Cut potatoes into quarter-inch thick fries and soak in cold water for 10 minutes to remove excess starch. Drain and pat dry thoroughly. Heat vegetable oil to 160°C (320°F) and add fries in batches. Cook for 5-6 minutes until tender but not yet golden, then remove with a slotted spoon and drain on paper towels.

Increase oil temperature to 190°C (375°F) for the second fry. Add the partially cooked fries back in batches and cook for 2-3 minutes until deep golden and crispy. Drain on fresh paper towels and season lightly with salt while still hot.

Toss shredded cabbage and shredded carrot together in a bowl. Squeeze lime juice over the slaw and gently toss to combine.

Arrange saucy beef strips in the center of a large white plate with sauce drizzled around it. Pile crispy fries on one side, coleslaw on another, and shredded carrot on the third. Place a lime half on the plate and garnish beef with fresh parsley and red chili slices. Serve immediately while fries are hot.