Beef with Stir-Fried Mushrooms, Parsley Potatoes and Beet Salad

Ingredients

• Beef150 g
• Potato1 medium (180 g)
• Mushrooms1 cup (70 g)
• Onion1/4 count (38 g)
• Parsley1 tablespoon (4 g)
• Beets1 count (80 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Heat water in a pot over high heat. In the meantime, peel and dice the potato.

2. 2

   Step 2

   Once boiling, add the potatoes. Let boil for 10 minutes or until soft without breaking. Remove, drain and set aside.

3. 3

   Step 3

   You can use big or small potatoes.

4. 4

   Step 4

   Then heat half the oil in a pan over medium heat.

5. 5

   Step 5

   Cut the onion into strips and the mushrooms into pieces.

6. 6

   Step 6

   Once heated, add the beef and cook each side for 4-5 minutes. It depends on how thick it is.

7. 7

   Step 7

   When you flip it, add the onion with the mushrooms and cook for 5-7 minutes, until soft.

8. 8

   Step 8

   Chop the parsley (you can replace it with dill or any other herb.)

9. 9

   Step 9

   Season the potatoes with the remaining oil and parsley.

10. 10

    Step 10

    Peel and grate the beets for the salad.

11. 11

    Step 11

    Season with lemon juice and salt and pepper to taste.

12. 12

    Step 12

    Serve the beef with mushrooms, parsley potatoes and beet salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef with Stir-Fried Mushrooms, Parsley Potatoes and Beet Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.