Lean Beef and Roasted Vegetable Stir-Fry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Beef and Roasted Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Lean Beef and Roasted Vegetable Stir-Fry

Savor the simplicity of tender lean beef stir-fried with a vibrant mix of roasted bell pepper, zucchini, and red onion, all served atop a refreshing bed of baby spinach. This hearty, yet light dinner combines rich umami flavors with crisp, caramelized veggies for a balanced and fulfilling meal.

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NUTRITION

297kcal
Protein
42.7g
Fat
11.9g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Lean Beef Sirloin

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 cup Baby Spinach

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss sliced red bell pepper, zucchini, and red onion lightly with half of the olive oil and a pinch of salt and pepper, then roast on a baking sheet for about 15 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, season the lean beef sirloin with salt and pepper. Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 3

    Sear the beef for about 3-4 minutes on each side, ensuring it cooks to your desired doneness, then remove from the skillet and let rest for a few minutes before thinly slicing.

  • 4

    Plate the baby spinach as a fresh bed for the stir-fry, top with the roasted vegetables, and arrange the sliced beef on top.

  • 5

    Drizzle any pan juices over the dish and serve immediately.

Lean Beef and Roasted Vegetable Stir-Fry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Beef and Roasted Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Lean Beef and Roasted Vegetable Stir-Fry

Savor the simplicity of tender lean beef stir-fried with a vibrant mix of roasted bell pepper, zucchini, and red onion, all served atop a refreshing bed of baby spinach. This hearty, yet light dinner combines rich umami flavors with crisp, caramelized veggies for a balanced and fulfilling meal.

NUTRITION

297kcal
Protein
42.7g
Fat
11.9g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Lean Beef Sirloin

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 cup Baby Spinach

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss sliced red bell pepper, zucchini, and red onion lightly with half of the olive oil and a pinch of salt and pepper, then roast on a baking sheet for about 15 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, season the lean beef sirloin with salt and pepper. Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 3

    Sear the beef for about 3-4 minutes on each side, ensuring it cooks to your desired doneness, then remove from the skillet and let rest for a few minutes before thinly slicing.

  • 4

    Plate the baby spinach as a fresh bed for the stir-fry, top with the roasted vegetables, and arrange the sliced beef on top.

  • 5

    Drizzle any pan juices over the dish and serve immediately.