Seared Beef Strips with Garlic Green Beans and Roasted Baby Potatoes

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

Seared Beef Strips with Garlic Green Beans and Roasted Baby Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Garlic Green Beans and Roasted Baby Potatoes

Savor tender seared beef strips paired with crisp garlic-infused green beans, complemented by perfectly roasted baby potatoes and a refreshing mixed greens salad lightly dressed with balsamic and olive oil for a balanced, flavorful dinner.

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NUTRITION

657kcal
Protein
33.6g
Fat
35.7g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Lean Sirloin Beef

1 teaspoon Olive Oil (for searing)

1 teaspoon Extra Olive Oil (additional for searing)

1 cup Green Beans

1 cup Baby Potatoes

1 tablespoon Olive Oil (for roasting potatoes)

2 cups Mixed Salad Greens

1 teaspoon Olive Oil (for salad dressing)

1 tablespoon Balsamic Vinegar

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Wash the baby potatoes and toss them in olive oil (1 tablespoon), salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until golden and tender.

  • 2

    Season the lean sirloin beef strips with salt, pepper, and one minced garlic clove. Heat a skillet over medium-high heat and add 1 teaspoon of olive oil. Sear the beef strips for about 2-3 minutes per side until browned but still tender. Add an additional teaspoon of olive oil if needed for extra flavor and to prevent sticking.

  • 3

    While the beef is searing, blanch or steam the green beans with a minced garlic clove for 3-4 minutes until they are bright green and slightly tender, then season with salt and pepper.

  • 4

    In a small bowl, toss the mixed salad greens with 1 teaspoon olive oil and 1 tablespoon balsamic vinegar. Season lightly with salt and pepper.

  • 5

    Plate the seared beef strips alongside the garlic green beans and roasted baby potatoes. Serve the mixed salad on the side for a fresh, crisp contrast.

Seared Beef Strips with Garlic Green Beans and Roasted Baby Potatoes

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

Seared Beef Strips with Garlic Green Beans and Roasted Baby Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Garlic Green Beans and Roasted Baby Potatoes

Savor tender seared beef strips paired with crisp garlic-infused green beans, complemented by perfectly roasted baby potatoes and a refreshing mixed greens salad lightly dressed with balsamic and olive oil for a balanced, flavorful dinner.

NUTRITION

657kcal
Protein
33.6g
Fat
35.7g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Lean Sirloin Beef

1 teaspoon Olive Oil (for searing)

1 teaspoon Extra Olive Oil (additional for searing)

1 cup Green Beans

1 cup Baby Potatoes

1 tablespoon Olive Oil (for roasting potatoes)

2 cups Mixed Salad Greens

1 teaspoon Olive Oil (for salad dressing)

1 tablespoon Balsamic Vinegar

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Wash the baby potatoes and toss them in olive oil (1 tablespoon), salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until golden and tender.

  • 2

    Season the lean sirloin beef strips with salt, pepper, and one minced garlic clove. Heat a skillet over medium-high heat and add 1 teaspoon of olive oil. Sear the beef strips for about 2-3 minutes per side until browned but still tender. Add an additional teaspoon of olive oil if needed for extra flavor and to prevent sticking.

  • 3

    While the beef is searing, blanch or steam the green beans with a minced garlic clove for 3-4 minutes until they are bright green and slightly tender, then season with salt and pepper.

  • 4

    In a small bowl, toss the mixed salad greens with 1 teaspoon olive oil and 1 tablespoon balsamic vinegar. Season lightly with salt and pepper.

  • 5

    Plate the seared beef strips alongside the garlic green beans and roasted baby potatoes. Serve the mixed salad on the side for a fresh, crisp contrast.