Seared Beef Strips with Roasted Bell Peppers, Zucchini & Egg-Fly Rice

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

Seared Beef Strips with Roasted Bell Peppers, Zucchini & Egg-Fly Rice

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Bell Peppers, Zucchini & Egg-Fly Rice

Savor the bold flavors of tender seared beef strips, roasted bell peppers, and zucchini tossed with a light egg-enhanced rice. This dish beautifully balances lean meat and fresh vegetables, with a hint of silky egg to complete a nutrient-packed dinner.

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NUTRITION

462kcal
Protein
44.5g
Fat
20.2g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Beef Sirloin Strips

1 Large Egg

1 Egg White

1 Medium Bell Pepper

1/2 Medium Zucchini

1/3 Cup Cooked White Rice

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the bell pepper into strips and halve the medium zucchini. Toss them in a small amount of olive oil, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes until they are tender and slightly charred.

  • 3

    While the vegetables roast, pat the beef sirloin strips dry and season with salt and pepper. Heat a non-stick skillet over medium-high heat with a teaspoon of olive oil and quickly sear the beef strips for about 2-3 minutes per side until nicely browned but not overcooked.

  • 4

    In a separate pan, scramble the whole egg and egg white together until just set. Stir in the cooked white rice to combine, warming the rice through.

  • 5

    Plate the seared beef strips alongside the roasted bell peppers and zucchini. Top the beef or side of the plate with the egg-fried rice.

  • 6

    Serve immediately and enjoy the medley of savory beef, vibrant vegetables, and the subtle creaminess from the egg-fried rice.

Seared Beef Strips with Roasted Bell Peppers, Zucchini & Egg-Fly Rice

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

Seared Beef Strips with Roasted Bell Peppers, Zucchini & Egg-Fly Rice

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Bell Peppers, Zucchini & Egg-Fly Rice

Savor the bold flavors of tender seared beef strips, roasted bell peppers, and zucchini tossed with a light egg-enhanced rice. This dish beautifully balances lean meat and fresh vegetables, with a hint of silky egg to complete a nutrient-packed dinner.

NUTRITION

462kcal
Protein
44.5g
Fat
20.2g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Beef Sirloin Strips

1 Large Egg

1 Egg White

1 Medium Bell Pepper

1/2 Medium Zucchini

1/3 Cup Cooked White Rice

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the bell pepper into strips and halve the medium zucchini. Toss them in a small amount of olive oil, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes until they are tender and slightly charred.

  • 3

    While the vegetables roast, pat the beef sirloin strips dry and season with salt and pepper. Heat a non-stick skillet over medium-high heat with a teaspoon of olive oil and quickly sear the beef strips for about 2-3 minutes per side until nicely browned but not overcooked.

  • 4

    In a separate pan, scramble the whole egg and egg white together until just set. Stir in the cooked white rice to combine, warming the rice through.

  • 5

    Plate the seared beef strips alongside the roasted bell peppers and zucchini. Top the beef or side of the plate with the egg-fried rice.

  • 6

    Serve immediately and enjoy the medley of savory beef, vibrant vegetables, and the subtle creaminess from the egg-fried rice.