Lean Beef and Okra Stew with Brown Rice

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

Lean Beef and Okra Stew with Brown Rice

YOUR SOLIN GENERATED RECIPE

Lean Beef and Okra Stew with Brown Rice

Tender lean beef simmered in a vibrant tomato and scotch bonnet base with sliced okra, served over nutty brown rice for a comforting, spicy finish.

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NUTRITION

435kcal
Protein
45.2g
Fat
11g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Beef (Eye of Round)

1 cup Fresh Okra, sliced

1/2 cup Cooked Brown Rice

1/4 cup Yellow Onion, diced

1/2 cup Roma Tomato, chopped

1 teaspoon Avocado Oil

1/2 cup Low-Sodium Beef Broth

1/2 Scotch Bonnet Pepper, minced

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PREPARATION

  • 1

    Cut the eye of round beef into small, uniform bite-sized cubes.

  • 2

    Heat the avocado oil in a medium pot over medium-high heat and sear the beef cubes until browned on all sides.

  • 3

    Add the diced onions, chopped tomatoes, and minced scotch bonnet pepper to the pot, stirring until the vegetables begin to soften.

  • 4

    Pour in the beef broth, reduce the heat to low, and cover the pot to simmer for approximately 20 minutes or until the beef is tender.

  • 5

    Stir in the sliced okra and continue to simmer for an additional 5 to 8 minutes until the okra is tender and the stew has thickened slightly.

  • 6

    Serve the hot beef and okra stew immediately over the bed of warm, cooked brown rice.

Lean Beef and Okra Stew with Brown Rice

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

Lean Beef and Okra Stew with Brown Rice

YOUR SOLIN GENERATED RECIPE

Lean Beef and Okra Stew with Brown Rice

Tender lean beef simmered in a vibrant tomato and scotch bonnet base with sliced okra, served over nutty brown rice for a comforting, spicy finish.

NUTRITION

435kcal
Protein
45.2g
Fat
11g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Beef (Eye of Round)

1 cup Fresh Okra, sliced

1/2 cup Cooked Brown Rice

1/4 cup Yellow Onion, diced

1/2 cup Roma Tomato, chopped

1 teaspoon Avocado Oil

1/2 cup Low-Sodium Beef Broth

1/2 Scotch Bonnet Pepper, minced

PREPARATION

  • 1

    Cut the eye of round beef into small, uniform bite-sized cubes.

  • 2

    Heat the avocado oil in a medium pot over medium-high heat and sear the beef cubes until browned on all sides.

  • 3

    Add the diced onions, chopped tomatoes, and minced scotch bonnet pepper to the pot, stirring until the vegetables begin to soften.

  • 4

    Pour in the beef broth, reduce the heat to low, and cover the pot to simmer for approximately 20 minutes or until the beef is tender.

  • 5

    Stir in the sliced okra and continue to simmer for an additional 5 to 8 minutes until the okra is tender and the stew has thickened slightly.

  • 6

    Serve the hot beef and okra stew immediately over the bed of warm, cooked brown rice.