Seared Beef Strips with Roasted Broccoli and Bell Peppers

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

Seared Beef Strips with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Broccoli and Bell Peppers

Pan-seared lean beef strips tossed with oven-roasted broccoli and sweet bell peppers, finished with a savory splash of coconut aminos for a satisfying caramelized glaze.

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NUTRITION

396kcal
Protein
39.9g
Fat
17.6g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Beef Top Sirloin, sliced into strips

1.5 cups Broccoli Florets

1 cup Red Bell Pepper, sliced

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Coconut Aminos

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets and sliced bell peppers with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15-18 minutes until the edges are slightly charred.

  • 4

    While the vegetables roast, heat the remaining teaspoon of olive oil in a large cast-iron skillet over medium-high heat.

  • 5

    Season the beef strips with salt and pepper, then add them to the hot skillet in a single layer.

  • 6

    Sear the beef for 2 minutes per side until a brown crust forms, then add the minced garlic and cook for 30 seconds until fragrant.

  • 7

    Pour the coconut aminos over the beef, stirring constantly for 1 minute to coat the meat in a glossy glaze.

  • 8

    Remove the skillet from heat and toss in the roasted vegetables to combine before serving.

Seared Beef Strips with Roasted Broccoli and Bell Peppers

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

Seared Beef Strips with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Broccoli and Bell Peppers

Pan-seared lean beef strips tossed with oven-roasted broccoli and sweet bell peppers, finished with a savory splash of coconut aminos for a satisfying caramelized glaze.

NUTRITION

396kcal
Protein
39.9g
Fat
17.6g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Beef Top Sirloin, sliced into strips

1.5 cups Broccoli Florets

1 cup Red Bell Pepper, sliced

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Coconut Aminos

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets and sliced bell peppers with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15-18 minutes until the edges are slightly charred.

  • 4

    While the vegetables roast, heat the remaining teaspoon of olive oil in a large cast-iron skillet over medium-high heat.

  • 5

    Season the beef strips with salt and pepper, then add them to the hot skillet in a single layer.

  • 6

    Sear the beef for 2 minutes per side until a brown crust forms, then add the minced garlic and cook for 30 seconds until fragrant.

  • 7

    Pour the coconut aminos over the beef, stirring constantly for 1 minute to coat the meat in a glossy glaze.

  • 8

    Remove the skillet from heat and toss in the roasted vegetables to combine before serving.