Savory Beef and Roasted Vegetable Skillet

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

Savory Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Savory Beef and Roasted Vegetable Skillet

Enjoy a hearty, flavorful skillet featuring tender lean beef, beautifully roasted bell peppers, zucchini, cherry tomatoes, and baby spinach with just a touch of olive oil. A perfect mix of savory and fresh, this dish delivers satisfying protein and vibrant vegetables in every bite.

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NUTRITION

332kcal
Protein
32.9g
Fat
17.1g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Sirloin

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1 cup Baby Spinach

1 teaspoon Olive Oil

1/2 teaspoon Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat a large skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 2

    Season the lean beef sirloin with salt and black pepper. Place the beef in the skillet and sear on all sides until browned, about 3-4 minutes per side.

  • 3

    Remove the beef from the skillet and set aside. Lower the heat to medium and add the red bell pepper, zucchini, and cherry tomatoes to the skillet. Drizzle with 1/2 teaspoon of olive oil.

  • 4

    Sauté the vegetables for about 4-5 minutes until they begin to soften, stirring occasionally.

  • 5

    Return the beef to the skillet along with any juices. Toss in the baby spinach and cook for another 2 minutes until the spinach wilts and the beef reaches your desired doneness.

  • 6

    Adjust seasoning with salt and black pepper as needed, then serve hot.

Savory Beef and Roasted Vegetable Skillet

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

Savory Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Savory Beef and Roasted Vegetable Skillet

Enjoy a hearty, flavorful skillet featuring tender lean beef, beautifully roasted bell peppers, zucchini, cherry tomatoes, and baby spinach with just a touch of olive oil. A perfect mix of savory and fresh, this dish delivers satisfying protein and vibrant vegetables in every bite.

NUTRITION

332kcal
Protein
32.9g
Fat
17.1g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Sirloin

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1 cup Baby Spinach

1 teaspoon Olive Oil

1/2 teaspoon Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat a large skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 2

    Season the lean beef sirloin with salt and black pepper. Place the beef in the skillet and sear on all sides until browned, about 3-4 minutes per side.

  • 3

    Remove the beef from the skillet and set aside. Lower the heat to medium and add the red bell pepper, zucchini, and cherry tomatoes to the skillet. Drizzle with 1/2 teaspoon of olive oil.

  • 4

    Sauté the vegetables for about 4-5 minutes until they begin to soften, stirring occasionally.

  • 5

    Return the beef to the skillet along with any juices. Toss in the baby spinach and cook for another 2 minutes until the spinach wilts and the beef reaches your desired doneness.

  • 6

    Adjust seasoning with salt and black pepper as needed, then serve hot.