Seared Lean Beef Steak with Sauteed Ampalaya and Tomato

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

Seared Lean Beef Steak with Sauteed Ampalaya and Tomato

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Steak with Sauteed Ampalaya and Tomato

Pan-seared lean beef strips paired with a traditional sauté of bitter melon and vine-ripened tomatoes, finished with a splash of savory coconut aminos.

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NUTRITION

475kcal
Protein
46.5g
Fat
16.8g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Beef Top Round Steak, thinly sliced

1 cup Bitter Melon, sliced and deseeded

1 medium Tomato, chopped

1/2 cup Red Onion, chopped

2 cloves Garlic, minced

2 teaspoons Avocado Oil

1 tablespoon Coconut Aminos

1/3 cup cooked Brown Rice

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PREPARATION

  • 1

    Slice the lean beef into thin strips and season lightly with black pepper.

  • 2

    Prepare the bitter melon by slicing it thinly, removing the seeds, and soaking in salted water for 10 minutes to reduce bitterness; drain and pat dry.

  • 3

    Heat one teaspoon of avocado oil in a heavy skillet over medium-high heat and sear the beef strips until golden brown and just cooked through.

  • 4

    Remove the beef from the skillet and set it aside on a plate.

  • 5

    Add the remaining teaspoon of oil to the same skillet and sauté the minced garlic, chopped onion, and tomatoes until the tomatoes become soft and jammy.

  • 6

    Toss in the bitter melon slices and sauté for 3 to 5 minutes until they are tender but still retain a vibrant green color.

  • 7

    Return the seared beef to the skillet and drizzle with the coconut aminos.

  • 8

    Stir-fry everything together for one minute to allow the flavors to meld.

  • 9

    Serve the beef and ampalaya mixture immediately over a portion of warm brown rice.

Seared Lean Beef Steak with Sauteed Ampalaya and Tomato

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

Seared Lean Beef Steak with Sauteed Ampalaya and Tomato

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Steak with Sauteed Ampalaya and Tomato

Pan-seared lean beef strips paired with a traditional sauté of bitter melon and vine-ripened tomatoes, finished with a splash of savory coconut aminos.

NUTRITION

475kcal
Protein
46.5g
Fat
16.8g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Beef Top Round Steak, thinly sliced

1 cup Bitter Melon, sliced and deseeded

1 medium Tomato, chopped

1/2 cup Red Onion, chopped

2 cloves Garlic, minced

2 teaspoons Avocado Oil

1 tablespoon Coconut Aminos

1/3 cup cooked Brown Rice

PREPARATION

  • 1

    Slice the lean beef into thin strips and season lightly with black pepper.

  • 2

    Prepare the bitter melon by slicing it thinly, removing the seeds, and soaking in salted water for 10 minutes to reduce bitterness; drain and pat dry.

  • 3

    Heat one teaspoon of avocado oil in a heavy skillet over medium-high heat and sear the beef strips until golden brown and just cooked through.

  • 4

    Remove the beef from the skillet and set it aside on a plate.

  • 5

    Add the remaining teaspoon of oil to the same skillet and sauté the minced garlic, chopped onion, and tomatoes until the tomatoes become soft and jammy.

  • 6

    Toss in the bitter melon slices and sauté for 3 to 5 minutes until they are tender but still retain a vibrant green color.

  • 7

    Return the seared beef to the skillet and drizzle with the coconut aminos.

  • 8

    Stir-fry everything together for one minute to allow the flavors to meld.

  • 9

    Serve the beef and ampalaya mixture immediately over a portion of warm brown rice.