Seared Beef and Prawn Stir-Fry with Roasted Broccoli and Carrots

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

Seared Beef and Prawn Stir-Fry with Roasted Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Seared Beef and Prawn Stir-Fry with Roasted Broccoli and Carrots

Enjoy a vibrant, nutrient-packed dinner featuring tender slices of seared lean beef and succulent prawns tossed in a flavorful stir-fry sauce, served alongside perfectly roasted broccoli and carrots. Finished with a tangy side of kimichi and pickled cucumber garnish, this dish offers a delightful balance of protein, fiber, and bold, umami-rich accents.

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NUTRITION

377kcal
Protein
47.9g
Fat
10.0g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Lean Beef Sirloin

3 oz Prawns

1 cup Broccoli, chopped

1 medium Carrot, sliced

2 tsp Olive Oil

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 tbsp Low-Sodium Soy Sauce

2 tbsp Kimichi

2 tbsp Pickled Cucumber slices

2 stalks Green Onions, chopped

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli and sliced carrot with 1 tsp olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables are roasting, pat the beef dry and season lightly with salt and pepper. Heat 1 tsp olive oil in a skillet over medium-high heat and sear the beef for about 2 minutes per side until browned but still tender. Remove from the pan and set aside.

  • 3

    In the same skillet, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.

  • 4

    Add the prawns to the skillet and stir-fry for around 2-3 minutes until they turn pink and opaque.

  • 5

    Return the beef to the skillet and add the low-sodium soy sauce. Toss everything together gently, heating through for an additional minute.

  • 6

    Plate the stir-fry alongside the roasted vegetables. Top the beef and prawn mixture with chopped green onions, and serve with a side of kimichi and pickled cucumber slices as a tangy garnish.

Seared Beef and Prawn Stir-Fry with Roasted Broccoli and Carrots

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

Seared Beef and Prawn Stir-Fry with Roasted Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Seared Beef and Prawn Stir-Fry with Roasted Broccoli and Carrots

Enjoy a vibrant, nutrient-packed dinner featuring tender slices of seared lean beef and succulent prawns tossed in a flavorful stir-fry sauce, served alongside perfectly roasted broccoli and carrots. Finished with a tangy side of kimichi and pickled cucumber garnish, this dish offers a delightful balance of protein, fiber, and bold, umami-rich accents.

NUTRITION

377kcal
Protein
47.9g
Fat
10.0g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Lean Beef Sirloin

3 oz Prawns

1 cup Broccoli, chopped

1 medium Carrot, sliced

2 tsp Olive Oil

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 tbsp Low-Sodium Soy Sauce

2 tbsp Kimichi

2 tbsp Pickled Cucumber slices

2 stalks Green Onions, chopped

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli and sliced carrot with 1 tsp olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables are roasting, pat the beef dry and season lightly with salt and pepper. Heat 1 tsp olive oil in a skillet over medium-high heat and sear the beef for about 2 minutes per side until browned but still tender. Remove from the pan and set aside.

  • 3

    In the same skillet, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.

  • 4

    Add the prawns to the skillet and stir-fry for around 2-3 minutes until they turn pink and opaque.

  • 5

    Return the beef to the skillet and add the low-sodium soy sauce. Toss everything together gently, heating through for an additional minute.

  • 6

    Plate the stir-fry alongside the roasted vegetables. Top the beef and prawn mixture with chopped green onions, and serve with a side of kimichi and pickled cucumber slices as a tangy garnish.