Seared Lean Beef Strips with Roasted Broccoli and Sweet Potato

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

Seared Lean Beef Strips with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Strips with Roasted Broccoli and Sweet Potato

Lean beef strips seared in a hot skillet and served with roasted sweet potato and broccoli florets, finished with a touch of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

377kcal
Protein
38.4g
Fat
10.1g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Top Round strips

1 cup cubed Sweet Potato

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes and broccoli florets on the baking sheet and drizzle with half of the olive oil and a pinch of salt.

  • 3

    Roast the vegetables for 20-25 minutes, tossing halfway through, until the potatoes are tender and the broccoli edges are charred.

  • 4

    While the vegetables roast, season the beef strips lightly with sea salt and cracked black pepper.

  • 5

    Heat the remaining olive oil in a heavy cast-iron skillet over medium-high heat until it begins to shimmer.

  • 6

    Add the beef strips to the skillet in a single layer, searing for about 90 seconds per side until a brown crust forms and they reach your desired doneness.

  • 7

    Plate the seared beef alongside the roasted vegetables and finish with an extra sprinkle of flaky sea salt if desired.

Seared Lean Beef Strips with Roasted Broccoli and Sweet Potato

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

Seared Lean Beef Strips with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Strips with Roasted Broccoli and Sweet Potato

Lean beef strips seared in a hot skillet and served with roasted sweet potato and broccoli florets, finished with a touch of flaky sea salt.

NUTRITION

377kcal
Protein
38.4g
Fat
10.1g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Top Round strips

1 cup cubed Sweet Potato

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes and broccoli florets on the baking sheet and drizzle with half of the olive oil and a pinch of salt.

  • 3

    Roast the vegetables for 20-25 minutes, tossing halfway through, until the potatoes are tender and the broccoli edges are charred.

  • 4

    While the vegetables roast, season the beef strips lightly with sea salt and cracked black pepper.

  • 5

    Heat the remaining olive oil in a heavy cast-iron skillet over medium-high heat until it begins to shimmer.

  • 6

    Add the beef strips to the skillet in a single layer, searing for about 90 seconds per side until a brown crust forms and they reach your desired doneness.

  • 7

    Plate the seared beef alongside the roasted vegetables and finish with an extra sprinkle of flaky sea salt if desired.