Name: Beef Fajita Rice Bowl with Corn and Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Flank steak; 0.5 cup Cooked white rice; 0.25 cup Sweet corn; 0.5 cup Carrots; 1 tsp Olive oil; 0.5 tsp Chili powder; 0.25 tsp Ground cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Lime juice

Beef Fajita Rice Bowl with Corn and Carrots

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

YOUR SOLIN GENERATED RECIPE

Beef Fajita Rice Bowl with Corn and Carrots

Sautéed flank steak strips and sweet corn served over fluffy white rice with vibrant, tender-crisp carrots for a meal that is satisfyingly savory.

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NUTRITION

Protein

46.4g

Fat

19.5g

Carbs

40.0g

SERVINGS

1 serving

INGREDIENTS

7 oz Flank steak

0.5 cup Cooked white rice

0.25 cup Sweet corn

0.5 cup Carrots

1 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

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PREPARATION

1
Prepare the white rice according to package instructions until tender and fluffy.
2
Slice the flank steak into thin strips against the grain to ensure a tender bite.
3
Heat the olive oil in a large skillet over medium-high heat.
4
Season the beef strips evenly with chili powder, cumin, garlic powder, sea salt, and black pepper.
5
Add the beef to the skillet and sauté for 3-5 minutes until browned and cooked to your desired level.
6
Remove the beef from the skillet and set aside on a plate.
7
Add the sliced carrots and sweet corn to the same skillet with a tablespoon of water to deglaze the pan.
8
Sauté the vegetables for 4-5 minutes until the carrots are tender-crisp and the corn is slightly caramelized.
9
Return the beef to the skillet, drizzle with fresh lime juice, and toss everything together to combine.
10
Portion the cooked rice into a bowl and top with the beef and vegetable mixture.