Name: Grilled Beef and Veggie Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.3 oz Flank Steak, sliced; 1 cup Cooked Brown Rice; 1/2 cup Red Bell Pepper, sliced; 1/2 cup Zucchini, sliced; 1 tsp Avocado Oil; 1 tbsp Coconut Aminos

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

YOUR SOLIN GENERATED RECIPE

Grilled Beef and Veggie Rice Bowl

Thinly sliced flank steak and vibrant summer squash seared in a hot pan, served over nutty brown rice with a splash of savory coconut aminos and toasted sesame seeds.

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NUTRITION

Protein

45.4g

Fat

20.8g

Carbs

55.1g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Flank Steak, sliced

1 cup Cooked Brown Rice

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1 tsp Avocado Oil

1 tbsp Coconut Aminos

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PREPARATION

1
Slice the flank steak across the grain into thin strips and toss with half of the coconut aminos.
2
Prepare the vegetables by slicing the red bell pepper and zucchini into uniform bite-sized pieces.
3
Heat the avocado oil in a large cast-iron skillet or grill pan over medium-high heat until shimmering.
4
Add the beef strips to the hot pan in a single layer and sear for 2 minutes per side until a deep brown crust forms.
5
Remove the beef from the pan and set aside on a plate.
6
Add the peppers and zucchini to the same pan, sautéing for 3-4 minutes until they are tender-crisp with light char marks.
7
Stir the remaining coconut aminos into the vegetables to deglaze the pan.
8
Place the warm cooked brown rice into a bowl and top with the grilled beef and sautéed vegetables.
9
Finish with a sprinkle of toasted sesame seeds or sliced green onions if desired for extra crunch.