Beef Stir-Fry with Potatoes, Carrot Salad and Avocado

Ingredients

• Beef150 g
• Potato1 medium (180 g)
• Avocado1/4 count (60 g)
• Carrot3 tajada (30 g)
• Lettuce1 cup (35 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Wash the potato and, if you want, peel it. Cut into wedges, slice or dice.

2. 2

   Step 2

   Put the potato in a pot with boiling water and let boil for 10-12 minutes. Remove.

3. 3

   Step 3

   Then cut the beef and bell pepper into strips. Heat the pan over high heat.

4. 4

   Step 4

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

5. 5

   Step 5

   Sauté for 6-8 minutes over medium heat. Turn off.

6. 6

   Step 6

   Wash the lettuce leaves and cut into strips. Then peel and grate the carrot.

7. 7

   Step 7

   Serve the potatoes with lettuce on a plate and then add the sauté with the carrot.

8. 8

   Step 8

   Season with the remaining oil and lemon juice. Add the sliced avocado.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef Stir-Fry with Potatoes, Carrot Salad and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.