Seared Lean Beef Strips with Roasted Brussels Sprouts and Cauliflower Mash

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

Seared Lean Beef Strips with Roasted Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Strips with Roasted Brussels Sprouts and Cauliflower Mash

Savor the hearty, well-rounded flavors of seared lean beef strips paired with caramelized Brussels sprouts and a creamy cauliflower mash enhanced with a hint of tangy Greek yogurt. This dish offers a perfect balance of robust protein and vibrant vegetables, finished with a drizzle of olive oil for an extra touch of richness.

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NUTRITION

528kcal
Protein
76g
Fat
20.3g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

10 ounces Lean Beef Strips

1 cup Brussels Sprouts

2 cups Cauliflower

1/2 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

Seasonings (Salt, Black Pepper, Garlic Powder) to taste

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PREPARATION

  • 1

    Trim and cut the lean beef into thin strips if not already prepared.

  • 2

    Preheat a large skillet over medium-high heat. Season the beef strips lightly with salt, pepper, and garlic powder.

  • 3

    Sear the beef strips in the skillet for about 2-3 minutes per side until they have a nice brown crust but remain tender in the center. Remove the beef from the skillet and let rest.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the Brussels sprouts with a pinch of salt, pepper, and a small drizzle (if desired, a few drops of olive oil) and spread them on a baking sheet.

  • 5

    Roast the Brussels sprouts in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    For the cauliflower mash, steam the cauliflower florets until very tender, about 10 minutes.

  • 7

    Transfer the steamed cauliflower to a blender or food processor, add the nonfat Greek yogurt, and season with salt and pepper. Blend until smooth and creamy.

  • 8

    To serve, arrange a generous portion of cauliflower mash on each plate, top with seared beef strips, and scatter the roasted Brussels sprouts around. Drizzle 1 teaspoon olive oil evenly over the vegetables as a finishing touch.

Seared Lean Beef Strips with Roasted Brussels Sprouts and Cauliflower Mash

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

Seared Lean Beef Strips with Roasted Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Strips with Roasted Brussels Sprouts and Cauliflower Mash

Savor the hearty, well-rounded flavors of seared lean beef strips paired with caramelized Brussels sprouts and a creamy cauliflower mash enhanced with a hint of tangy Greek yogurt. This dish offers a perfect balance of robust protein and vibrant vegetables, finished with a drizzle of olive oil for an extra touch of richness.

NUTRITION

528kcal
Protein
76g
Fat
20.3g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

10 ounces Lean Beef Strips

1 cup Brussels Sprouts

2 cups Cauliflower

1/2 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

Seasonings (Salt, Black Pepper, Garlic Powder) to taste

PREPARATION

  • 1

    Trim and cut the lean beef into thin strips if not already prepared.

  • 2

    Preheat a large skillet over medium-high heat. Season the beef strips lightly with salt, pepper, and garlic powder.

  • 3

    Sear the beef strips in the skillet for about 2-3 minutes per side until they have a nice brown crust but remain tender in the center. Remove the beef from the skillet and let rest.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the Brussels sprouts with a pinch of salt, pepper, and a small drizzle (if desired, a few drops of olive oil) and spread them on a baking sheet.

  • 5

    Roast the Brussels sprouts in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    For the cauliflower mash, steam the cauliflower florets until very tender, about 10 minutes.

  • 7

    Transfer the steamed cauliflower to a blender or food processor, add the nonfat Greek yogurt, and season with salt and pepper. Blend until smooth and creamy.

  • 8

    To serve, arrange a generous portion of cauliflower mash on each plate, top with seared beef strips, and scatter the roasted Brussels sprouts around. Drizzle 1 teaspoon olive oil evenly over the vegetables as a finishing touch.