Savory Beef & Veggie Plate with Rice and Garden Salad

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Season beef cubes with salt, black pepper, and paprika.

Step 2: Brown the beef on all sides for about 8-10 minutes until golden, then remove and set aside.

Step 3: In the same skillet, add minced garlic and cook for 30 seconds until fragrant.

Step 4: Add mixed vegetables and beans, cooking for 5-7 minutes until the vegetables are tender and lightly caramelized.

Step 5: Return the beef to the skillet, stir well, and cook for another 2-3 minutes to combine flavors. Taste and adjust seasonings as needed.

Step 6: While the beef cooks, prepare your salad by combining lettuce, cucumber slices, tomato slices, and red onion slices in a bowl.

Step 7: Plate everything together, arranging the cooked rice on one side, the beef and vegetable mixture in the center, and the fresh salad on top. Serve immediately.

Storage and Reheating Tips

Store leftover beef and vegetables in an airtight container in the refrigerator for up to three days. Keep the salad separate to prevent wilting, and store the rice in its own container.

To reheat, warm the beef and vegetable mixture in a skillet over medium heat for 5-7 minutes, stirring occasionally. Reheat rice in the microwave with a splash of water, or warm it gently in a covered skillet.

For best results, prepare fresh salad components just before serving. You can prep and refrigerate the vegetables in advance, then assemble the salad right at mealtime.