Wash the potatoes thoroughly and cut them into uniform fries about the thickness of a pencil. Soak the cut fries in cold water for about 10 minutes to remove excess starch. This ensures they cook evenly and get extra crispy.

Cube the beef steak into bite-sized pieces. In a bowl, toss them with soy sauce, garlic powder, paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat and cook the seasoned beef for 6 to 8 minutes, stirring occasionally, until browned on all sides but still tender inside.

Remove the cooked beef and set aside. In the same skillet with the beef drippings, add sliced peppers and chopped onion. Cook over medium-high heat for 8 to 10 minutes, stirring frequently, until softened and slightly caramelized. Add chili flakes here if you want heat. Return the beef to the skillet, toss everything together, and cook for another 2 minutes.

Heat vegetable oil in a deep pot or fryer to 350 degrees Fahrenheit. Drain the soaked fries thoroughly with paper towels. Working in batches to avoid overcrowding, fry the potatoes for 12 to 15 minutes until golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle with salt immediately while still hot.

On a serving plate, arrange the crispy fries on one side and pile the warm beef and pepper mixture next to them. Serve immediately while everything is hot and at its best temperature and texture.