YOUR SOLIN GENERATED RECIPE
Seared Beef Strips with Roasted Paprika Vegetables and Kefir Dressing
Enjoy tender seared beef strips paired with vibrantly roasted red bell pepper vegetables, served alongside a zesty kefir dressing blended with Greek yogurt. A crisp slice of sourdough bread adds a satisfying crunch, while a dollop of cottage cheese provides a creamy finish to this balanced dinner.
INGREDIENTS
3.5 oz Beef Strips (Lean)
1 slice Sourdough Bread
1 cup Roasted Paprika Vegetables (red bell pepper, zucchini, red onion)
1/4 cup Low-Fat Kefir
1/4 cup Low-Fat Greek Yogurt
1 Hard-Boiled Egg
1/4 cup Low-Fat Cottage Cheese
1 tsp Paprika
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss chopped red bell pepper, zucchini, and red onion with olive oil, paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes until tender and slightly charred.
While the vegetables roast, season the beef strips with salt and pepper. Heat a skillet over medium-high heat. Sear the beef strips for about 2-3 minutes per side until cooked to your preferred doneness. Remove from heat and let rest briefly.
In a small bowl, whisk together low-fat kefir and Greek yogurt with a pinch of salt and pepper to create the zesty dressing.
Peel the hard-boiled egg and slice it for garnish.
Toast the sourdough slice lightly if desired.
Plate the seared beef strips with a generous serving of the roasted paprika vegetables. Drizzle the kefir dressing over the top, and serve with the toasted sourdough bread on the side. Garnish with sliced hard-boiled egg and a side dollop of low-fat cottage cheese.
Enjoy this balanced, protein-packed dinner that perfectly combines savory beef, vibrant vegetables, and creamy, tangy accents.