Beef Stew, Egg and Radish Salad

Ingredients

• Ground Beef200 g
• Garlic1 clove (3 g)
• Lettuce1 cup (35 g)
• Radish1/2 cup (60 g)
• Egg1 count (55 g)
• Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot for 8-10 minutes. Remove, let cool for a few minutes, peel and slice it.

2. 2

   Step 2

   Simultaneously, preheat a pan over medium-high heat. While heating, season the ground beef with salt and pepper and chop the garlic.

3. 3

   Step 3

   Once heated, add half of the oil with the garlic and stir-fry for a few seconds.

4. 4

   Step 4

   Then add the beef and cook for about 5 minutes, stirring until browned.

5. 5

   Step 5

   Cover and let it cook for 5 more minutes. If necessary, add a little water. Remove when done.

6. 6

   Step 6

   Meanwhile, slice the radish and cut the lettuce leaves into strips.

7. 7

   Step 7

   Place the lettuce, beef stew, radish and egg on a plate.

8. 8

   Step 8

   Season with the remaining oil, lemon juice, salt and pepper to taste. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef Stew, Egg and Radish Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.