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

Enjoy a simple yet flavorful stir fry featuring tender lean beef with a vibrant mix of roasted red bell pepper, zucchini, and red onion. Lightly sautéed in olive oil and finished with a splash of low-sodium teriyaki sauce, this dish offers a balanced blend of savory meat and naturally sweet vegetables for a satisfying dinner.

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NUTRITION

275kcal
Protein
17.5g
Fat
17.9g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

2.3 oz Lean Beef (Sirloin Tip)

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tablespoon Olive Oil

1 tablespoon Low-Sodium Teriyaki Sauce

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PREPARATION

  • 1

    Slice the lean beef thinly against the grain for tenderness. Cut the red bell pepper into strips, slice the zucchini into half-moons, and thinly slice the red onion.

  • 2

    Preheat a large skillet or wok over medium-high heat. Add the olive oil and allow it to warm.

  • 3

    Add the sliced beef to the skillet and stir-fry for about 1-2 minutes until it begins to brown.

  • 4

    Toss in the red bell pepper, zucchini, and red onion. Continue stir-frying for an additional 3-4 minutes until the vegetables are tender but still crisp.

  • 5

    Drizzle the teriyaki sauce over the mixture and toss to coat evenly. Stir-fry for another minute to let the flavors meld.

  • 6

    Remove from heat and serve immediately, enjoying the balanced flavors and textures of tender beef and roasted vegetables.

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

Enjoy a simple yet flavorful stir fry featuring tender lean beef with a vibrant mix of roasted red bell pepper, zucchini, and red onion. Lightly sautéed in olive oil and finished with a splash of low-sodium teriyaki sauce, this dish offers a balanced blend of savory meat and naturally sweet vegetables for a satisfying dinner.

NUTRITION

275kcal
Protein
17.5g
Fat
17.9g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

2.3 oz Lean Beef (Sirloin Tip)

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tablespoon Olive Oil

1 tablespoon Low-Sodium Teriyaki Sauce

PREPARATION

  • 1

    Slice the lean beef thinly against the grain for tenderness. Cut the red bell pepper into strips, slice the zucchini into half-moons, and thinly slice the red onion.

  • 2

    Preheat a large skillet or wok over medium-high heat. Add the olive oil and allow it to warm.

  • 3

    Add the sliced beef to the skillet and stir-fry for about 1-2 minutes until it begins to brown.

  • 4

    Toss in the red bell pepper, zucchini, and red onion. Continue stir-frying for an additional 3-4 minutes until the vegetables are tender but still crisp.

  • 5

    Drizzle the teriyaki sauce over the mixture and toss to coat evenly. Stir-fry for another minute to let the flavors meld.

  • 6

    Remove from heat and serve immediately, enjoying the balanced flavors and textures of tender beef and roasted vegetables.