ingredients-beef-vegetables-recipe

Mixed Vegetable + Beef Easy Lunch

Enjoy a quick and easy, healthy vegetable, beef and rice dish for lunch or dinner. Super easy for your weekly meal prep.

This is a fun little dish I created in my Berlin kitchen on one of the first sunny spring days of the season! I was craving some vegetables, and had some beef in the fridge about to expire so I thought I’d cook up a few servings to save for the week ahead!

Share this post with your family & friends on Facebook if you think they might enjoy some cooking inspiration! 

ingredients-beef-vegetables

I always lay out all my ingredients to make sure I’ve got everything I need!

Super healthy and full of protein and vitamins. Tuck in!

raw-vegetable-beef

Let’s get cooking!

Serves: 4
Time: 15 minutes total time

What you will need:

  • 400g Low Fat Beef Mince
  • ½ a head of Broccoli, chopped.
  • ½ one Red Pepper (Capsicum) diced.
  • ¾ cup frozen Peas.
  • 6 Small Mushrooms, quartered – stems left on.
  • 1 tablespoon Extra Virgin Olive Oil.
  • 1 cup Basmati Rice.
  • 2 cups water.
  • Salt and Pepper.

What to do:

  1. Find yourself a large fry pan. Put it on the stove. Put the oil in it. Turn the heat up to 7 or medium high and once the oil has tiny little bubbles in it, throw that mince in!

  2. Find a small pot. Get your water + Basmati Rice in there with a pinch of salt. Place on the stove and turn your heat up to maximum, stirring every few minutes to prevent rice from sticking to the bottom. Take your lid off once everything is bubbling furiously, and turn heat down a little if water is spilling everywhere. We might not want a mess, just some tasty rice. Keep this cooking until all water is gone and your rice is soft.

  3. While the beef is browning, start chopping your vegetables. Stir and break up the mince with a large wooden spoon every few minutes to prevent your beef from burning and sticking to the pan.

  4. Once your beef is fully browned, throw in your mushrooms, broccoli and capsicum. Cook on 6 or a little lower than medium high for 10 minutes. Stir occasionally.

  5. Add peas and salt and pepper. Stir and cook for 5 minutes.

Serve with Basmati Rice in a large bowl-plate (yes, this a thing!)



Emmie’s Top Tips: Use this recipe and another in my meal prep category (found at the bottom of this page). Make 4 serves of this and 3 of the second dish – store in your freezer in individual containers. Easy: grab and go!

 

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