Creamy Egg Salad and Beef and Broccoli Stir-Fry
A quick and nutritious meal combining creamy egg salad with a flavorful beef and broccoli stir-fry, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Fusion/Chinese
- Diet: Non-Vegetarian
Ingredients
- 4 hard-boiled eggs
- ½ cup Greek yogurt
- 1 tablespoon mustard
- 1 celery stalk, finely chopped
- ¼ onion, finely chopped
- 1 pound beef (flank steak or sirloin)
- 2 cups broccoli florets
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Instructions
- Prepare the hard-boiled eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes, then transfer to an ice bath. Once cooled, peel and chop the eggs.
- Make the egg salad: In a mixing bowl, combine the chopped eggs, Greek yogurt, mustard, celery, and onion. Mix gently until all ingredients are well incorporated. Season with salt and pepper to taste, then set aside.
- Slice the beef: Cut the beef against the grain into thin strips.
- Cook the beef: Heat olive oil in a large skillet over medium-high heat. Add the sliced beef, stirring occasionally, until browned and cooked through, about 5-7 minutes.
- Add garlic and broccoli: Stir in the minced garlic and broccoli florets, cooking for an additional 3-4 minutes until the broccoli is tender but still vibrant.
- Add soy sauce: Pour soy sauce over the beef and broccoli, stirring to coat evenly. Cook for another minute before removing from heat.
Notes
To prevent overcooking the eggs, ensure they are cooled quickly. Adjust soy sauce to taste.