YOUR SOLIN GENERATED RECIPE
Lean Beef and Roasted Potato Skillet with Mixed Vegetables
Sautéed lean beef strips and roasted red potatoes tossed with colorful peppers and zucchini, finished with cracked pepper and edges that are golden and crisp.
INGREDIENTS
8 oz Lean Beef Top Round
50 grams Red Potatoes
50 grams Mixed Bell Peppers
50 grams Zucchini
20 grams Onion
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Dice the red potatoes into small cubes and spread them on the baking sheet, lightly coating with oil spray.
Roast the potatoes for 20 minutes until they are tender and the edges start to brown.
Slice the lean beef into thin strips and chop the bell peppers, zucchini, and onion into bite-sized pieces.
Heat a large non-stick skillet over medium-high heat and sear the beef strips until browned, then remove from the pan.
In the same skillet, sauté the mixed vegetables for 5 minutes until they are tender-crisp.
Add the beef and roasted potatoes back into the skillet, tossing everything together with sea salt and cracked pepper before serving.