Lean Beef and Veggie Stir Fry with Brown Rice

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

Lean Beef and Veggie Stir Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Lean Beef and Veggie Stir Fry with Brown Rice

Enjoy a vibrant, savory stir fry featuring tender lean beef stir-fried with a colorful medley of bell peppers, snap peas, and carrots, served over fluffy brown rice. This dish strikes a delicious balance with lean protein, hearty grains, and crisp vegetables, making it a satisfying meal that supports your nutritional goals.

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NUTRITION

487kcal
Protein
34g
Fat
14.5g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef

0.75 cup cooked Brown Rice

1 cup Mixed Vegetables (Bell Peppers, Snap Peas, Carrots)

1 teaspoon Olive Oil

1 tablespoon Low Sodium Soy Sauce

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PREPARATION

  • 1

    Slice the lean beef against the grain into thin strips for quick and even cooking.

  • 2

    Prepare the vegetables by washing and slicing bell peppers, snapping the ends off snap peas, and peeling and cutting carrots into matchstick pieces.

  • 3

    Heat the olive oil in a large non-stick skillet or wok over medium-high heat.

  • 4

    Add the beef strips to the pan and stir fry until the meat begins to brown, about 2-3 minutes.

  • 5

    Incorporate the mixed vegetables into the pan and continue stir frying for an additional 3-4 minutes until the vegetables are crisp-tender.

  • 6

    Drizzle the low sodium soy sauce over the beef and vegetables, stirring to evenly coat and allow flavors to meld.

  • 7

    Serve the stir fry over pre-cooked 0.75 cup of brown rice, ensuring a well-balanced portion for a nutritious and satisfying lunch.

Lean Beef and Veggie Stir Fry with Brown Rice

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

Lean Beef and Veggie Stir Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Lean Beef and Veggie Stir Fry with Brown Rice

Enjoy a vibrant, savory stir fry featuring tender lean beef stir-fried with a colorful medley of bell peppers, snap peas, and carrots, served over fluffy brown rice. This dish strikes a delicious balance with lean protein, hearty grains, and crisp vegetables, making it a satisfying meal that supports your nutritional goals.

NUTRITION

487kcal
Protein
34g
Fat
14.5g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef

0.75 cup cooked Brown Rice

1 cup Mixed Vegetables (Bell Peppers, Snap Peas, Carrots)

1 teaspoon Olive Oil

1 tablespoon Low Sodium Soy Sauce

PREPARATION

  • 1

    Slice the lean beef against the grain into thin strips for quick and even cooking.

  • 2

    Prepare the vegetables by washing and slicing bell peppers, snapping the ends off snap peas, and peeling and cutting carrots into matchstick pieces.

  • 3

    Heat the olive oil in a large non-stick skillet or wok over medium-high heat.

  • 4

    Add the beef strips to the pan and stir fry until the meat begins to brown, about 2-3 minutes.

  • 5

    Incorporate the mixed vegetables into the pan and continue stir frying for an additional 3-4 minutes until the vegetables are crisp-tender.

  • 6

    Drizzle the low sodium soy sauce over the beef and vegetables, stirring to evenly coat and allow flavors to meld.

  • 7

    Serve the stir fry over pre-cooked 0.75 cup of brown rice, ensuring a well-balanced portion for a nutritious and satisfying lunch.