Pan-Seared Beef with Rice and Egg, Potato and Avocado Salad

Ingredients

• Beef200 g
• Oil1 tablespoon (15 ml)
• Rice3/4 cup (150 g)
• Egg1.1 medium (55 g)
• Avocado1/2 count (120 g)
• Potato1 medium (180 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Place the pots filled with boiling water.

3. 3

   Step 3

   Boil the diced potato in one pot for 10 minutes and boil the egg in the other one for 8 minutes.

4. 4

   Step 4

   At the same time, place a pan over medium heat and spread the oil.

5. 5

   Step 5

   While heating, salt and pepper the beef.

6. 6

   Step 6

   Once heated, cook both sides over medium heat for 3-4 minutes until done as desired.

7. 7

   Step 7

   In a bowl, mix the mashed avocado, diced potato and chopped egg. Season with lemon juice and salt and pepper to taste.

8. 8

   Step 8

   Serve the beef with the salad and rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pan-Seared Beef with Rice and Egg, Potato and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.