Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

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

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

Savor a vibrant medley of lean beef and roasted garden vegetables, enhanced with aromatic herbs. The tender beef pairs perfectly with lightly caramelized red bell pepper, zucchini, onion, and mushrooms, all kissed with a hint of olive oil and fresh thyme and rosemary, offering a balanced, flavorful meal suitable for any time of day.

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NUTRITION

358kcal
Protein
39.3g
Fat
14.7g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Beef

1 medium Red Bell Pepper

1 medium Zucchini

1 small Onion

1 cup Mushrooms

1 teaspoon Olive Oil

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and onion into bite-sized pieces. Clean the mushrooms and slice if desired.

  • 3

    On a baking sheet, toss the vegetables with olive oil, fresh thyme, rosemary, salt, and pepper. Roast in the oven for 15-20 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, heat a skillet over medium-high heat. Season the lean beef with salt and pepper.

  • 5

    Sear the beef in the hot skillet for about 3-4 minutes per side until it reaches your preferred level of doneness. If using very lean beef, avoid overcooking to maintain tenderness.

  • 6

    Remove the beef from the skillet and let it rest for a few minutes before slicing against the grain.

  • 7

    Plate a generous portion of the roasted vegetables alongside the sliced beef, and drizzle any remaining pan juices over the top.

  • 8

    Enjoy this balanced, herb-seasoned skillet that is perfect for breakfast, lunch, or dinner.

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

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

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

Savor a vibrant medley of lean beef and roasted garden vegetables, enhanced with aromatic herbs. The tender beef pairs perfectly with lightly caramelized red bell pepper, zucchini, onion, and mushrooms, all kissed with a hint of olive oil and fresh thyme and rosemary, offering a balanced, flavorful meal suitable for any time of day.

NUTRITION

358kcal
Protein
39.3g
Fat
14.7g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Beef

1 medium Red Bell Pepper

1 medium Zucchini

1 small Onion

1 cup Mushrooms

1 teaspoon Olive Oil

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and onion into bite-sized pieces. Clean the mushrooms and slice if desired.

  • 3

    On a baking sheet, toss the vegetables with olive oil, fresh thyme, rosemary, salt, and pepper. Roast in the oven for 15-20 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, heat a skillet over medium-high heat. Season the lean beef with salt and pepper.

  • 5

    Sear the beef in the hot skillet for about 3-4 minutes per side until it reaches your preferred level of doneness. If using very lean beef, avoid overcooking to maintain tenderness.

  • 6

    Remove the beef from the skillet and let it rest for a few minutes before slicing against the grain.

  • 7

    Plate a generous portion of the roasted vegetables alongside the sliced beef, and drizzle any remaining pan juices over the top.

  • 8

    Enjoy this balanced, herb-seasoned skillet that is perfect for breakfast, lunch, or dinner.