Name: Seared Lean Beef Strips with Roasted Zucchini and Red Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.4 oz Lean Beef Eye of Round; 1.5 cups sliced Zucchini; 1 medium Red Bell Pepper; 1 tsp Avocado Oil

Seared Lean Beef Strips with Roasted Zucchini and Red Peppers

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

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Strips with Roasted Zucchini and Red Peppers

Pan-seared lean beef strips served alongside oven-roasted zucchini and sweet red peppers, finished with a sprinkle of smoky paprika.

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NUTRITION

Protein

53.8g

Fat

11.3g

Carbs

12.8g

SERVINGS

1 serving

INGREDIENTS

7.4 oz Lean Beef Eye of Round

1.5 cups sliced Zucchini

1 medium Red Bell Pepper

1 tsp Avocado Oil

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PREPARATION

1
Preheat your oven to 425°F (220°C).
2
Slice the zucchini into half-moons and the red pepper into thin strips.
3
Toss the vegetables with half of the avocado oil, salt, and pepper on a parchment-lined baking sheet.
4
Roast the vegetables for 15-20 minutes until they are tender and slightly charred.
5
While the vegetables roast, slice the beef into thin strips and season with salt, pepper, and a pinch of garlic powder or smoked paprika.
6
Heat the remaining avocado oil in a cast-iron skillet over high heat until shimmering.
7
Sear the beef strips in a single layer for 1-2 minutes per side until a deep brown crust forms.
8
Plate the seared beef over the roasted vegetables and serve immediately.