Name: Pan-Seared Flank Steak with Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Flank steak; 0.5 tbsp Avocado oil; 1 cup Red bell pepper; 1 cup Green bell pepper; 0.5 cup Yellow onion; 2 cloves Garlic; 1 tsp Fresh ginger; 2 tbsp Coconut aminos; 1 tsp Toasted sesame oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Cooked jasmine rice

Pan-Seared Flank Steak with Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Flank Steak with Bell Peppers

Succulent flank steak strips are pan-seared and tossed with vibrant bell peppers in a savory, ginger-infused sauce.

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NUTRITION

Protein

87.7g

Fat

50.3g

Carbs

72.8g

SERVINGS

1 serving

INGREDIENTS

10 oz Flank steak

0.5 tbsp Avocado oil

1 cup Red bell pepper

1 cup Green bell pepper

0.5 cup Yellow onion

2 cloves Garlic

1 tsp Fresh ginger

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cooked jasmine rice

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PREPARATION

1
Slice the flank steak against the grain into thin strips and season evenly with the sea salt and black pepper.
2
Heat the avocado oil in a large stainless steel or cast iron skillet over high heat until it begins to shimmer.
3
Add the steak strips in a single layer and sear for 2 minutes without moving them to develop a deep brown crust, then remove from the pan.
4
In the same skillet, add the sliced red and green bell peppers along with the yellow onion, sautéing for 3 minutes until tender yet crisp.
5
Stir in the minced garlic and fresh ginger, cooking for 60 seconds until the aromatics are fragrant.
6
Return the seared steak to the skillet and pour in the coconut aminos and toasted sesame oil, tossing for 1 minute to glaze the ingredients.
7
Serve the steak and pepper mixture immediately over the warm jasmine rice for a complete, savory meal.