Seared Beef Strips with Roasted Broccoli and Cauliflower Mash

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

Seared Beef Strips with Roasted Broccoli and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Broccoli and Cauliflower Mash

Enjoy a vibrant, satisfying plate featuring tender seared beef strips perfectly seasoned and paired with crisp roasted broccoli and a silky, dairy-free cauliflower mash enriched with a hint of avocado cream. This dish balances savoriness and freshness, offering a nutrient-dense, low-carb meal ideal for a midday energy boost.

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NUTRITION

731kcal
Protein
62.7g
Fat
43.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

200g Beef Strips (Sirloin)

150g Broccoli

200g Cauliflower

1 tbsp Olive Oil

100g Avocado (half medium)

2 cloves Garlic

Salt and Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the beef strips with a pinch of salt and pepper. Heat a skillet over medium-high heat and sear the beef strips for 2-3 minutes on each side until browned but not fully cooked. Set aside to rest.

  • 3

    Toss the broccoli florets with half of the olive oil, a minced garlic clove, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for about 15 minutes or until edges are crisp and tender.

  • 4

    Meanwhile, steam the cauliflower florets until very tender (about 10 minutes). Transfer the cauliflower to a bowl.

  • 5

    Add the remaining minced garlic and the avocado to the steamed cauliflower. Season with salt and pepper, then mash until a smooth, creamy consistency is achieved. If desired, drizzle in a tiny bit of water or extra olive oil to adjust the texture.

  • 6

    Return the seared beef strips briefly to the skillet if needed to finish cooking to your desired doneness (about 1-2 minutes).

  • 7

    Plate the beef strips alongside the roasted broccoli and a generous serving of cauliflower mash. Drizzle any remaining olive oil over the mash and serve immediately.

Seared Beef Strips with Roasted Broccoli and Cauliflower Mash

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

Seared Beef Strips with Roasted Broccoli and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Broccoli and Cauliflower Mash

Enjoy a vibrant, satisfying plate featuring tender seared beef strips perfectly seasoned and paired with crisp roasted broccoli and a silky, dairy-free cauliflower mash enriched with a hint of avocado cream. This dish balances savoriness and freshness, offering a nutrient-dense, low-carb meal ideal for a midday energy boost.

NUTRITION

731kcal
Protein
62.7g
Fat
43.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

200g Beef Strips (Sirloin)

150g Broccoli

200g Cauliflower

1 tbsp Olive Oil

100g Avocado (half medium)

2 cloves Garlic

Salt and Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the beef strips with a pinch of salt and pepper. Heat a skillet over medium-high heat and sear the beef strips for 2-3 minutes on each side until browned but not fully cooked. Set aside to rest.

  • 3

    Toss the broccoli florets with half of the olive oil, a minced garlic clove, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for about 15 minutes or until edges are crisp and tender.

  • 4

    Meanwhile, steam the cauliflower florets until very tender (about 10 minutes). Transfer the cauliflower to a bowl.

  • 5

    Add the remaining minced garlic and the avocado to the steamed cauliflower. Season with salt and pepper, then mash until a smooth, creamy consistency is achieved. If desired, drizzle in a tiny bit of water or extra olive oil to adjust the texture.

  • 6

    Return the seared beef strips briefly to the skillet if needed to finish cooking to your desired doneness (about 1-2 minutes).

  • 7

    Plate the beef strips alongside the roasted broccoli and a generous serving of cauliflower mash. Drizzle any remaining olive oil over the mash and serve immediately.