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

A vibrant stir fry featuring tender, lean beef, roasted bell peppers, zucchini, and a hint of sweet pineapple for a balanced medley of savory and subtle sweetness. This dish is a delicate dance of flavors that highlights the natural taste of each ingredient while keeping the meal light and refreshing.

Try 7 days free, then $12.99 / mo.

NUTRITION

230kcal
Protein
27.4g
Fat
8.8g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Lean Beef Steak

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Pineapple Chunks

1 tsp Olive Oil

1 tsp Soy Sauce

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Thinly slice the lean beef steak against the grain for tenderness and set aside.

  • 2

    Chop the red bell pepper and zucchini into bite-sized pieces, and roughly chop the pineapple chunks if needed.

  • 3

    Heat the olive oil in a non-stick skillet or wok over medium-high heat. Add the sliced beef and stir-fry for about 2-3 minutes until browned but not fully cooked through.

  • 4

    Add the bell pepper and zucchini to the pan and continue stir-frying for another 2 minutes until the vegetables start to soften.

  • 5

    Mix in the pineapple chunks and drizzle the soy sauce over the mixture. Stir-fry for an additional minute ensuring all ingredients are well combined and the beef is cooked to your preference.

  • 6

    Plate the stir fry immediately, enjoying the balance of savory beef, roasted vegetables, and a touch of sweetness from the pineapple.

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

A vibrant stir fry featuring tender, lean beef, roasted bell peppers, zucchini, and a hint of sweet pineapple for a balanced medley of savory and subtle sweetness. This dish is a delicate dance of flavors that highlights the natural taste of each ingredient while keeping the meal light and refreshing.

NUTRITION

230kcal
Protein
27.4g
Fat
8.8g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Lean Beef Steak

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Pineapple Chunks

1 tsp Olive Oil

1 tsp Soy Sauce

PREPARATION

  • 1

    Thinly slice the lean beef steak against the grain for tenderness and set aside.

  • 2

    Chop the red bell pepper and zucchini into bite-sized pieces, and roughly chop the pineapple chunks if needed.

  • 3

    Heat the olive oil in a non-stick skillet or wok over medium-high heat. Add the sliced beef and stir-fry for about 2-3 minutes until browned but not fully cooked through.

  • 4

    Add the bell pepper and zucchini to the pan and continue stir-frying for another 2 minutes until the vegetables start to soften.

  • 5

    Mix in the pineapple chunks and drizzle the soy sauce over the mixture. Stir-fry for an additional minute ensuring all ingredients are well combined and the beef is cooked to your preference.

  • 6

    Plate the stir fry immediately, enjoying the balance of savory beef, roasted vegetables, and a touch of sweetness from the pineapple.