Seared Lean Beef Strips with Roasted Cauliflower and Asparagus

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

Seared Lean Beef Strips with Roasted Cauliflower and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Strips with Roasted Cauliflower and Asparagus

Lean beef strips seared until browned and served with roasted cauliflower and asparagus, finished with a bright squeeze of lemon.

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NUTRITION

412kcal
Protein
67.8g
Fat
11.1g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

9.8 oz Beef Eye of Round

1 cup Cauliflower florets

6 Asparagus spears

1/2 tsp Olive Oil

1/2 Lemon

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the cauliflower florets and asparagus spears with olive oil and a pinch of salt on a large baking sheet.

  • 3

    Roast the vegetables for 15-18 minutes until the cauliflower is tender and develops slightly charred edges.

  • 4

    While the vegetables roast, slice the lean beef into thin, uniform strips and season them with cracked black pepper.

  • 5

    Heat a large non-stick skillet over high heat and sear the beef strips for approximately 2 minutes per side until they are nicely browned.

  • 6

    Plate the seared beef alongside the roasted vegetables and finish the dish with a fresh squeeze of lemon juice.

Seared Lean Beef Strips with Roasted Cauliflower and Asparagus

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

Seared Lean Beef Strips with Roasted Cauliflower and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Strips with Roasted Cauliflower and Asparagus

Lean beef strips seared until browned and served with roasted cauliflower and asparagus, finished with a bright squeeze of lemon.

NUTRITION

412kcal
Protein
67.8g
Fat
11.1g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

9.8 oz Beef Eye of Round

1 cup Cauliflower florets

6 Asparagus spears

1/2 tsp Olive Oil

1/2 Lemon

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the cauliflower florets and asparagus spears with olive oil and a pinch of salt on a large baking sheet.

  • 3

    Roast the vegetables for 15-18 minutes until the cauliflower is tender and develops slightly charred edges.

  • 4

    While the vegetables roast, slice the lean beef into thin, uniform strips and season them with cracked black pepper.

  • 5

    Heat a large non-stick skillet over high heat and sear the beef strips for approximately 2 minutes per side until they are nicely browned.

  • 6

    Plate the seared beef alongside the roasted vegetables and finish the dish with a fresh squeeze of lemon juice.