Seared Beef Strips with Eggplant and Silverbeet Pasta

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

Seared Beef Strips with Eggplant and Silverbeet Pasta

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Eggplant and Silverbeet Pasta

Enjoy tender seared beef strips tossed with sautéed eggplant, mushrooms, and fresh tomatoes over a bed of whole wheat pasta lightly mixed with vibrant silverbeet. This dish is a delicious balance of savory, earthy, and fresh flavors, perfect for a satisfying dinner that nourishes without weighing you down.

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NUTRITION

495kcal
Protein
42.0g
Fat
18.3g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Strips

1/2 medium Eggplant

0.75 cup Whole Wheat Pasta (cooked)

1 cup Mushrooms (sliced)

1 medium Tomato (diced)

1 cup Silverbeet (chopped)

1 tsp Olive Oil

1 clove Garlic

2 tbsp Fresh Basil (optional)

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PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat pasta until al dente. Drain and set aside.

  • 2

    Thinly slice the eggplant into half-moons. Season lightly with salt.

  • 3

    Heat half the olive oil in a large skillet over medium-high heat. Add the eggplant slices and sauté until softened and lightly browned, about 4-5 minutes. Remove and set aside.

  • 4

    In the same skillet, add the remaining olive oil and the minced garlic, sauté until fragrant.

  • 5

    Add the beef strips to the skillet, searing on high heat until browned on all sides but still tender in the middle, approximately 3-4 minutes. Remove the beef and let it rest briefly.

  • 6

    Lower the heat to medium, then add the sliced mushrooms to the skillet and sauté until they release their moisture and begin to brown, around 2-3 minutes.

  • 7

    Next, add the diced tomato and chopped silverbeet, stirring until the silverbeet wilts slightly, about 2 minutes. Return the eggplant and beef strips to the skillet, gently tossing to combine.

  • 8

    Fold in the cooked pasta and heat through for another minute. If desired, stir in fresh basil just before serving.

  • 9

    Plate the dish and enjoy your seared beef strips with eggplant and silverbeet pasta.

Seared Beef Strips with Eggplant and Silverbeet Pasta

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

Seared Beef Strips with Eggplant and Silverbeet Pasta

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Eggplant and Silverbeet Pasta

Enjoy tender seared beef strips tossed with sautéed eggplant, mushrooms, and fresh tomatoes over a bed of whole wheat pasta lightly mixed with vibrant silverbeet. This dish is a delicious balance of savory, earthy, and fresh flavors, perfect for a satisfying dinner that nourishes without weighing you down.

NUTRITION

495kcal
Protein
42.0g
Fat
18.3g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Strips

1/2 medium Eggplant

0.75 cup Whole Wheat Pasta (cooked)

1 cup Mushrooms (sliced)

1 medium Tomato (diced)

1 cup Silverbeet (chopped)

1 tsp Olive Oil

1 clove Garlic

2 tbsp Fresh Basil (optional)

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat pasta until al dente. Drain and set aside.

  • 2

    Thinly slice the eggplant into half-moons. Season lightly with salt.

  • 3

    Heat half the olive oil in a large skillet over medium-high heat. Add the eggplant slices and sauté until softened and lightly browned, about 4-5 minutes. Remove and set aside.

  • 4

    In the same skillet, add the remaining olive oil and the minced garlic, sauté until fragrant.

  • 5

    Add the beef strips to the skillet, searing on high heat until browned on all sides but still tender in the middle, approximately 3-4 minutes. Remove the beef and let it rest briefly.

  • 6

    Lower the heat to medium, then add the sliced mushrooms to the skillet and sauté until they release their moisture and begin to brown, around 2-3 minutes.

  • 7

    Next, add the diced tomato and chopped silverbeet, stirring until the silverbeet wilts slightly, about 2 minutes. Return the eggplant and beef strips to the skillet, gently tossing to combine.

  • 8

    Fold in the cooked pasta and heat through for another minute. If desired, stir in fresh basil just before serving.

  • 9

    Plate the dish and enjoy your seared beef strips with eggplant and silverbeet pasta.