Cabbage, Egg, Beef and Mushroom Salad

Ingredients

• Cabbage1 cup (90 g)
• Egg1.1 medium (55 g)
• Beef120 g
• Mushrooms1/2 cup (35 g)
• Garlic1 clove (3 g)
• Oil1 teaspoon (5 ml)
• Low-Calorie Mayonnaise1 tablespoon (14 g)
• Parmesan Cheese1 tablespoon (5 g)

Instructions

1. 1

   Step 1

   Put the egg in a pot with boiling water and let boil for 8-10 minutes.

2. 2

   Step 2

   Then, remove, let cool, peel and cut into quarters.

3. 3

   Step 3

   Then heat the oil in a pan over high heat. In the meantime, cut the beef into bites and add salt and pepper.

4. 4

   Step 4

   Once heated, add the beef and cook for 4-5 minutes while stirring until all its sides are seared.

5. 5

   Step 5

   In the meantime, chop the garlic and cut the mushrooms.

6. 6

   Step 6

   Once the beef is browned, add the garlic and mushrooms.

7. 7

   Step 7

   Add salt and pepper and sauté with the beef for 2 minutes. Cover and let cook for 2 minutes and turn off.

8. 8

   Step 8

   At the same time, wash, shred the cabbage and place on a plate with the egg, beef and mushrooms.

9. 9

   Step 9

   Add the low calorie mayonnaise and grated Parmesan cheese.

10. 10

    Step 10

    Optional: Sprinkle with chopped parsley or cilantro.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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