Pan-Seared Beef Strips with Buttered Carrots, Peas & Egg Medley

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

Pan-Seared Beef Strips with Buttered Carrots, Peas & Egg Medley

YOUR SOLIN GENERATED RECIPE

Pan-Seared Beef Strips with Buttered Carrots, Peas & Egg Medley

Enjoy succulent beef strips seared to perfection paired with lightly buttered carrots and sweet green peas, finished with a delicate egg medley that adds an extra layer of richness. This dish balances tender steak with vibrant veggies and a hint of creaminess from the eggs, offering a satisfying yet lean dinner that's both flavorful and nutrient-dense.

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NUTRITION

476kcal
Protein
44.5g
Fat
26.5g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Steak

1 whole Egg

1 Egg White

100g Carrots (cooked)

1/2 cup Green Peas (cooked)

1 tsp Butter

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PREPARATION

  • 1

    Pat the beef steak dry and slice it into thin strips against the grain.

  • 2

    Season the beef strips lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the beef strips for about 2-3 minutes per side until they reach your desired doneness. Remove from pan and let rest.

  • 4

    In the same skillet, add the butter and toss in the cooked carrots and green peas. Sauté for 2-3 minutes until they are heated through and slightly caramelized.

  • 5

    In a small bowl, whisk together the whole egg and egg white. Pour the egg mixture into a separate non-stick pan over medium heat and gently scramble until softly set. Season lightly with salt and pepper.

  • 6

    Plate the buttered vegetables and top with the seared beef strips. Serve the scrambled eggs on the side or gently fold them into the vegetable mixture.

  • 7

    Enjoy this balanced, protein-packed dinner with a delightful mix of flavors and textures.

Pan-Seared Beef Strips with Buttered Carrots, Peas & Egg Medley

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

Pan-Seared Beef Strips with Buttered Carrots, Peas & Egg Medley

YOUR SOLIN GENERATED RECIPE

Pan-Seared Beef Strips with Buttered Carrots, Peas & Egg Medley

Enjoy succulent beef strips seared to perfection paired with lightly buttered carrots and sweet green peas, finished with a delicate egg medley that adds an extra layer of richness. This dish balances tender steak with vibrant veggies and a hint of creaminess from the eggs, offering a satisfying yet lean dinner that's both flavorful and nutrient-dense.

NUTRITION

476kcal
Protein
44.5g
Fat
26.5g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Steak

1 whole Egg

1 Egg White

100g Carrots (cooked)

1/2 cup Green Peas (cooked)

1 tsp Butter

PREPARATION

  • 1

    Pat the beef steak dry and slice it into thin strips against the grain.

  • 2

    Season the beef strips lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the beef strips for about 2-3 minutes per side until they reach your desired doneness. Remove from pan and let rest.

  • 4

    In the same skillet, add the butter and toss in the cooked carrots and green peas. Sauté for 2-3 minutes until they are heated through and slightly caramelized.

  • 5

    In a small bowl, whisk together the whole egg and egg white. Pour the egg mixture into a separate non-stick pan over medium heat and gently scramble until softly set. Season lightly with salt and pepper.

  • 6

    Plate the buttered vegetables and top with the seared beef strips. Serve the scrambled eggs on the side or gently fold them into the vegetable mixture.

  • 7

    Enjoy this balanced, protein-packed dinner with a delightful mix of flavors and textures.