Beef Salad with Potato, Carrot, Bell Pepper and Avocado

Ingredients

• Potato1 medium (180 g)
• Carrot1/2 medium (30 g)
• Oil1 tablespoon (10 ml)
• Beef150 g
• Avocado1/4 count (60 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Cut the beef into medium pieces. Separately, peel the potato together with the carrot.

2. 2

   Step 2

   Dice the beets and, if you wish, dice the half of the carrot y grate the remaining part.

3. 3

   Step 3

   Place the potato and carrot in a pot with boiling water for 10-12 minutes. Remove and drain.

4. 4

   Step 4

   Place the pan over high heat. In the meantime, cut the bell pepper into strips.

5. 5

   Step 5

   Once heated, add half of the oil, spread and add the beef along with the bell pepper. Add salt to taste.

6. 6

   Step 6

   Stir-fry for 5-8 minutes over medium heat. Next, add the carrot, mix well, cover and let cook for 1 more minute. Turn off.

7. 7

   Step 7

   Place the potatoes on a plate and pour the remaining oil. Then, add the stir-fry and diced avocado on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef Salad with Potato, Carrot, Bell Pepper and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.