Name: Tender Shredded Beef and Crispy Vegetable Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.75 oz beef eye of round roast; 0.25 tsp extra virgin olive oil; 1 cup red bell pepper; 1 cup zucchini; 1 tbsp sliced almonds; 1 tbsp coconut aminos; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 0.5 tsp ginger

Tender Shredded Beef and Crispy Vegetable Bowl

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

YOUR SOLIN GENERATED RECIPE

Tender Shredded Beef and Crispy Vegetable Bowl

Slow-simmered beef shredded and pan-seared until crispy, served over flash-fried peppers and zucchini with toasted almonds for a satisfying crunch.

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NUTRITION

Protein

45.1g

Fat

11.5g

Carbs

18.6g

SERVINGS

1 serving

INGREDIENTS

4.75 oz beef eye of round roast

0.25 tsp extra virgin olive oil

1 cup red bell pepper

1 cup zucchini

1 tbsp sliced almonds

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp ginger

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PREPARATION

1
Season the beef roast with sea salt and black pepper, then slow-cook or pressure-cook until tender enough to shred.
2
Shred the beef using two forks, discarding any excess fat.
3
Heat extra virgin olive oil in a large skillet over medium-high heat and sear the shredded beef until the edges are golden and crispy.
4
Add sliced red bell peppers, sliced zucchini, and sliced almonds to the skillet, sautéing until the vegetables are tender-crisp.
5
Stir in minced garlic, grated ginger, and coconut aminos, tossing the mixture for 1 minute to coat everything evenly.
6
Divide the shredded beef and vegetable mixture into bowls and serve immediately while warm.