YOUR SOLIN GENERATED RECIPE
Egg White and Steak Scramble with Sautéed Peppers and White Rice
Lean sirloin and fluffy egg whites scrambled with colorful bell peppers, served over a warm bed of white rice with a drizzle of savory, toasted sesame oil.
INGREDIENTS
3.5 oz Sirloin Steak, sliced
1/2 cup Egg Whites
1 1/4 cups Cooked White Rice
1/2 cup Diced Bell Peppers
1/4 cup Diced Onion
2 tsp Avocado Oil
1 tsp Toasted Sesame Oil
1 tbsp Coconut Aminos
PREPARATION
Cook the white rice according to package instructions and keep warm.
Thinly slice the sirloin steak into small, bite-sized strips and season lightly with salt and pepper.
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the steak strips to the pan and sear for 2-3 minutes until browned, then transfer to a plate.
In the same skillet, add the diced bell peppers and onions, sautéing for 3-4 minutes until they are tender-crisp.
Reduce the heat to medium and pour in the egg whites, stirring constantly with a spatula until they are fully cooked and fluffy.
Return the steak to the skillet and toss everything together to combine.
Place the warm white rice in a bowl and top with the steak and egg scramble.
Drizzle the coconut aminos and toasted sesame oil over the dish before serving.