Beef with Stir-Fried Mushrooms, Parsley Potatoes and Salad

Ingredients

• Beef150 g
• Potato1 medium (180 g)
• Mushrooms1/2 cup (35 g)
• Onion1/4 count (38 g)
• Parsley1 tablespoon (4 g)
• Peas1/4 cup (50 g)
• Carrot1/2 medium (30 g)
• Olive Oil1 tablespoon (10 ml)

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 falling apart. Remove, drain and set aside.

3. 3

   Step 3

   You can use big or small potatoes.

4. 4

   Step 4

   Peel and dice the carrot.

5. 5

   Step 5

   In another pot, boil the carrot with the peas and a pinch of salt for 6 minutes. Drain and set aside.

6. 6

   Step 6

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

7. 7

   Step 7

   Cut the onion into strips and the mushrooms into pieces.

8. 8

   Step 8

   Once heated, cook each side for 4-5 minutes, depending on how thick the piece is.

9. 9

   Step 9

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

10. 10

    Step 10

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

11. 11

    Step 11

    Season the potatoes with the remaining oil and parsley.

12. 12

    Step 12

    Serve the beef with stir-fried mushrooms, parsley potatoes and the cooked 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 Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.