Name: Seared Steak with Cabbage Stir Fry and Roasted Pecans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Top Sirloin Steak; 2 cups Shredded Green Cabbage; 1 cup Broccoli Florets; 0.5 cup Cooked Brown Rice; 0.25 oz Roasted Pecans; 1 tsp Avocado Oil; 1 tbsp Coconut Aminos

Seared Steak with Cabbage Stir Fry and Roasted Pecans

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

YOUR SOLIN GENERATED RECIPE

Seared Steak with Cabbage Stir Fry and Roasted Pecans

Pan-seared top sirloin steak served over a ginger-garlic cabbage and broccoli stir fry, topped with the crunch of golden roasted pecans.

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NUTRITION

Protein

65.4g

Fat

32.8g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

9 oz Top Sirloin Steak

2 cups Shredded Green Cabbage

1 cup Broccoli Florets

0.5 cup Cooked Brown Rice

0.25 oz Roasted Pecans

1 tsp Avocado Oil

1 tbsp Coconut Aminos

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PREPARATION

1
Toast the pecans in a small dry skillet over medium heat until fragrant and golden, then set aside.
2
Pat the steak dry with paper towels and season both sides generously with sea salt and cracked black pepper.
3
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
4
Sear the steak for 4-5 minutes per side for medium-rare, then remove from the pan and let rest for 5 minutes.
5
In the same skillet, add the shredded cabbage and broccoli florets, sautéing for 3-4 minutes until tender-crisp.
6
Stir in the coconut aminos to deglaze the pan and coat the vegetables with the savory juices.
7
Slice the steak against the grain and serve alongside the stir-fried vegetables and warm brown rice.
8
Garnish the dish with the roasted pecans for a satisfying crunch.