Seared Lean Beef Strips with Roasted Zucchini and Bell Peppers

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

Seared Lean Beef Strips with Roasted Zucchini and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Strips with Roasted Zucchini and Bell Peppers

Enjoy a colorful and protein-packed dinner featuring tender seared lean beef strips paired with roasted zucchini and red bell peppers. The dish is finished with a drizzle of olive oil to enhance the natural flavors, offering a satisfying and light meal that’s perfectly balanced for a calorie- and protein-conscious dinner.

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NUTRITION

340kcal
Protein
43.4g
Fat
18.2g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Lean Beef Strips (Sirloin)

1 medium Zucchini

1 medium Red Bell Pepper

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the zucchini and red bell pepper. Slice the zucchini into rounds or semi-circles and cut the bell pepper into strips.

  • 3

    In a mixing bowl, toss the zucchini and bell pepper with the olive oil, a pinch of salt, and your favorite seasonings (optional: black pepper and garlic powder) until evenly coated.

  • 4

    Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 15-20 minutes until tender and slightly charred at the edges.

  • 5

    Meanwhile, heat a non-stick skillet over medium-high heat.

  • 6

    Season the lean beef strips lightly with salt and pepper. Once the skillet is hot, add the beef strips and sear for about 2-3 minutes per side, or until the beef is browned and cooked through.

  • 7

    Plate the seared beef strips alongside the roasted vegetables. Serve immediately and enjoy your balanced, protein-packed dinner.

Seared Lean Beef Strips with Roasted Zucchini and Bell Peppers

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

Seared Lean Beef Strips with Roasted Zucchini and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Strips with Roasted Zucchini and Bell Peppers

Enjoy a colorful and protein-packed dinner featuring tender seared lean beef strips paired with roasted zucchini and red bell peppers. The dish is finished with a drizzle of olive oil to enhance the natural flavors, offering a satisfying and light meal that’s perfectly balanced for a calorie- and protein-conscious dinner.

NUTRITION

340kcal
Protein
43.4g
Fat
18.2g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Lean Beef Strips (Sirloin)

1 medium Zucchini

1 medium Red Bell Pepper

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the zucchini and red bell pepper. Slice the zucchini into rounds or semi-circles and cut the bell pepper into strips.

  • 3

    In a mixing bowl, toss the zucchini and bell pepper with the olive oil, a pinch of salt, and your favorite seasonings (optional: black pepper and garlic powder) until evenly coated.

  • 4

    Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 15-20 minutes until tender and slightly charred at the edges.

  • 5

    Meanwhile, heat a non-stick skillet over medium-high heat.

  • 6

    Season the lean beef strips lightly with salt and pepper. Once the skillet is hot, add the beef strips and sear for about 2-3 minutes per side, or until the beef is browned and cooked through.

  • 7

    Plate the seared beef strips alongside the roasted vegetables. Serve immediately and enjoy your balanced, protein-packed dinner.