Beef with Potato and Rice with Vegetables

Ingredients

• Beef150 g
• Rice1/2 cup (100 g)
• Carrot1/2 medium (30 g)
• Red Bell Pepper1/4 count (30 g)
• Potato1 medium (180 g)
• Oregano1/2 tablespoon (2 g)
• Tomato Sauce1 tablespoon (14 g)
• Beef Broth1/4 cup (60 g)
• Garlic1 clove (3 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Place a pot of water over high heat. While boiling, peel and cut the potato into wedges.

3. 3

   Step 3

   Once the water comes to a boil, add the potato. Let it boil for 8-10 minutes until soft but not falling apart. Drain and set aside.

4. 4

   Step 4

   Simultaneously, heat a pan over medium-high heat. Meanwhile, cut the beef into pieces and season with salt and pepper.

5. 5

   Step 5

   Once heated, add half of the oil and the beef.

6. 6

   Step 6

   Sear the meat until browned on all sides. This will take approximately 3-4 minutes.

7. 7

   Step 7

   Then add the chopped garlic, stir-fry for 1 minute. Add salt and pepper to taste.

8. 8

   Step 8

   Add the tomato sauce and beef broth. Lower the heat and continue cooking until the liquid reduces a little. Turn off.

9. 9

   Step 9

   For the rice, peel and grate the carrot. Dice the red bell pepper.

10. 10

    Step 10

    Mix the rice with the vegetables. Season with the remaining oil and salt and pepper.

11. 11

    Step 11

    Season the potato with oregano and add a pinch of salt.

12. 12

    Step 12

    Serve the beef hot in its sauce with the potato and rice with vegetables on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef with Potato and Rice with Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.