Steak & Potatoes Bowl With Guacamole Salad (54g Protein)

Steps

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1. 1
   Slice the beef into strips, then cut into bite-sized pieces about 1 cm thick.
   ▶ ≈0:38
2. 2
   Place the beef in a bowl with cold water and massage gently for about 30 seconds to loosen the muscle texture. Drain in a strainer and squeeze out excess water.
   ▶ ≈0:48
3. 3
   Return the drained beef to the bowl, add about 1/8 teaspoon of baking soda, and stir well. Let it marinate for about 10 minutes. The baking soda increases alkalinity and tenderizes the meat.
   ▶ ≈1:15
4. 4
   Peel the potatoes and cut them into evenly-sized, bite-sized pieces.
   ▶ ≈2:08
5. 5
   Place the cut potatoes in a microwave-safe container and microwave at 600W for 5 minutes.
   ▶ ≈2:29
6. 6
   Make the guacamole salad: scoop half an avocado into a bowl, add the juice of half a lime and a small pinch of salt, and mash with a fork until smooth.
   ▶ ≈2:39
7. 7
   Add 50g of fat-free cream cheese and stir until well combined.
   ▶ ≈2:49
8. 8
   Chop 100g of tomatoes and 75g of bell pepper into small pieces, add to the bowl, and stir well.
   ▶ ≈3:07
9. 9
   Heat 6g of oil in a pan over medium-high heat, add the microwaved potatoes with a pinch of salt, and stir-fry for 5–6 minutes until golden brown.
   ▶ ≈3:27
10. 10
    Push the potatoes to the side of the pan, add 2g of oil, and add the marinated beef. Spread it out to maximize contact with the pan, and add a pinch of salt.
    ▶ ≈3:50
11. 11
    Sear each side for about 1 minute until cooked through.
    ▶ ≈4:05
12. 12
    Add black pepper, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of cayenne pepper. Stir to toast the seasonings.
    ▶ ≈4:20
13. 13
    Transfer the beef and potatoes to a bowl and serve the guacamole salad on the side.
    ▶ ≈4:30