Grilled Steak Noodle Bowl with Roasted Broccoli and Peppers

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

Grilled Steak Noodle Bowl with Roasted Broccoli and Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Steak Noodle Bowl with Roasted Broccoli and Peppers

Char-grilled flank steak and roasted vegetables served over tender brown rice noodles, finished with a zesty ginger-lime dressing and toasted sesame seeds.

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NUTRITION

812kcal
Protein
39.8g
Fat
38.6g
Carbs
78.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank Steak

2.5 oz Brown Rice Noodles

1 cup Broccoli Florets

1 cup sliced Red Bell Pepper

1.5 tbsp Avocado Oil

2 tbsp Coconut Aminos

1 tsp grated Fresh Ginger

1 tbsp Lime Juice

1 tsp Sesame Seeds

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PREPARATION

  • 1

    Preheat your oven to 400°F and set a grill or grill pan to medium-high heat.

  • 2

    Toss the broccoli florets and sliced red bell peppers with half of the avocado oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the vegetables for 15-18 minutes until the edges are slightly browned and tender.

  • 4

    Season the flank steak with salt and pepper, then grill for about 4-5 minutes per side for medium-rare.

  • 5

    While the steak rests, cook the brown rice noodles in boiling water according to the package instructions, then drain and rinse with cool water.

  • 6

    In a small bowl, whisk together the coconut aminos, lime juice, grated ginger, and the remaining avocado oil to create the dressing.

  • 7

    Slice the rested steak thinly against the grain to ensure maximum tenderness.

  • 8

    Divide the noodles between bowls, top with the roasted vegetables and sliced steak, then drizzle with the ginger-lime dressing and garnish with toasted sesame seeds.

Grilled Steak Noodle Bowl with Roasted Broccoli and Peppers

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

Grilled Steak Noodle Bowl with Roasted Broccoli and Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Steak Noodle Bowl with Roasted Broccoli and Peppers

Char-grilled flank steak and roasted vegetables served over tender brown rice noodles, finished with a zesty ginger-lime dressing and toasted sesame seeds.

NUTRITION

812kcal
Protein
39.8g
Fat
38.6g
Carbs
78.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank Steak

2.5 oz Brown Rice Noodles

1 cup Broccoli Florets

1 cup sliced Red Bell Pepper

1.5 tbsp Avocado Oil

2 tbsp Coconut Aminos

1 tsp grated Fresh Ginger

1 tbsp Lime Juice

1 tsp Sesame Seeds

PREPARATION

  • 1

    Preheat your oven to 400°F and set a grill or grill pan to medium-high heat.

  • 2

    Toss the broccoli florets and sliced red bell peppers with half of the avocado oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the vegetables for 15-18 minutes until the edges are slightly browned and tender.

  • 4

    Season the flank steak with salt and pepper, then grill for about 4-5 minutes per side for medium-rare.

  • 5

    While the steak rests, cook the brown rice noodles in boiling water according to the package instructions, then drain and rinse with cool water.

  • 6

    In a small bowl, whisk together the coconut aminos, lime juice, grated ginger, and the remaining avocado oil to create the dressing.

  • 7

    Slice the rested steak thinly against the grain to ensure maximum tenderness.

  • 8

    Divide the noodles between bowls, top with the roasted vegetables and sliced steak, then drizzle with the ginger-lime dressing and garnish with toasted sesame seeds.