Cut potatoes into consistent fries. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add fries in a single layer and cook for 3-4 minutes per side until golden and crispy, working in batches if needed. Season with salt and pepper while hot and drain on paper towels.

Heat remaining 1 tbsp olive oil in the skillet over medium-high heat. Add beef strips and sear for 2-3 minutes per side until browned. Remove beef and set aside. Add chopped onion and cook for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute, then add back the beef with paprika, chili flakes, and mixed herbs.

Add chopped tomato to the pan and stir everything together. Simmer for 8-10 minutes so the beef becomes tender and the sauce thickens. Taste and adjust seasoning with salt, pepper, and extra chili flakes as desired.

Combine shredded cabbage and julienned carrot in a bowl. Drizzle with vinegar and toss well to coat. Season with salt and pepper to taste. Set aside until ready to serve.

Arrange the golden fries on one side of a large plate, pile the spiced beef strips in the middle, and place the fresh coleslaw on the other side. Add a lime slice in the center as garnish and for squeezing over everything at the table.