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Egg Salad and Beef Stir-Fry

A quick and delicious high-protein meal combining a creamy egg salad and a flavorful beef and broccoli stir-fry, perfect for busy families.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Egg Salad
  • 4 pieces eggs Boiled and chopped
  • 1/2 cup Greek yogurt For creaminess
  • 2 tablespoons mustard Adjust to taste
  • 1 stalk celery Diced
  • 1 teaspoon salt
  • 1 teaspoon pepper To taste
For the Beef and Broccoli Stir-Fry
  • 1 pound beef Sliced thinly
  • 2 cups broccoli Cut into florets
  • 1/4 cup soy sauce For marination
  • 2 cloves garlic Minced
  • 1 teaspoon ginger Minced or grated
  • 2 tablespoons olive oil For cooking

Method
 

Make the Egg Salad
  1. Boil the eggs until fully cooked, then chop them into small pieces.
  2. In a bowl, mix the chopped eggs with Greek yogurt, mustard, diced celery, salt, and pepper until everything is well combined.
Prepare the Beef and Broccoli Stir-Fry
  1. Slice the beef thinly across the grain and marinate it in a mixture of soy sauce, minced garlic, and ginger for at least 10 minutes.
  2. Heat olive oil in a skillet or wok and stir-fry the marinated beef until it begins to brown.
  3. Add in the broccoli and stir-fry until the beef is cooked through and the broccoli is tender yet crisp.

Notes

These dishes can be served separately or combined. The egg salad is great in a wrap or on multi-grain bread. The stir-fry works well over whole grains or alongside steamed rice. Store leftovers in an airtight container for up to three days.