Name: Seared Beef Strips with Sautéed Mixed Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Top Sirloin Steak, sliced into strips; 1/2 cup Red Bell Pepper, sliced; 1 cup Zucchini, sliced into half-moons; 1/2 cup White Button Mushrooms, sliced; 1 tablespoon Avocado Oil; 1 tablespoon Coconut Aminos

Seared Beef Strips with Sautéed Mixed Vegetables

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

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Sautéed Mixed Vegetables

Lean beef strips seared to perfection and tossed with a colorful medley of zucchini and peppers, finished with a savory splash of coconut aminos and crisp-tender vegetables.

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NUTRITION

Protein

47.5g

Fat

27.2g

Carbs

13.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Top Sirloin Steak, sliced into strips

1/2 cup Red Bell Pepper, sliced

1 cup Zucchini, sliced into half-moons

1/2 cup White Button Mushrooms, sliced

1 tablespoon Avocado Oil

1 tablespoon Coconut Aminos

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PREPARATION

1
Slice the top sirloin into thin strips against the grain to ensure tenderness.
2
Prepare the vegetables by slicing the bell pepper, zucchini, and mushrooms into uniform pieces.
3
Heat the avocado oil in a large cast-iron skillet or wok over medium-high heat until shimmering.
4
Add the beef strips to the skillet in a single layer and sear for 2-3 minutes until a golden-brown crust forms.
5
Remove the beef from the pan and set it aside on a plate.
6
In the same skillet, add the bell peppers, zucchini, and mushrooms, sautéing for 5 minutes until they are vibrant and tender-crisp.
7
Return the beef and any accumulated juices back to the skillet.
8
Drizzle with coconut aminos and toss everything together for 1 minute to glaze the beef and vegetables.
9
Serve immediately while the beef is juicy and the vegetables are hot.