Name: Sichuan Chili Beef Stir-Fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Flank steak; 0.25 tsp Avocado oil; 0.25 tsp Toasted sesame oil; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 cup Sugar snap peas; 1 tbsp Tamari; 1 tbsp Sichuan chili paste; 1 tsp Fresh ginger; 2 cloves Garlic; 0.5 tsp Sichuan peppercorns; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Sichuan Chili Beef Stir-Fry

Tender flank steak strips wok-seared with vibrant bell peppers and snap peas in a numbing Sichuan peppercorn sauce that delivers a bold, tingly heat.

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NUTRITION

Protein

45.2g

Fat

21.1g

Carbs

25.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

0.25 tsp Avocado oil

0.25 tsp Toasted sesame oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tbsp Tamari

1 tbsp Sichuan chili paste

1 tsp Fresh ginger

2 cloves Garlic

0.5 tsp Sichuan peppercorns

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Slice the flank steak against the grain into thin, bite-sized strips and season with sea salt and black pepper.
2
Heat avocado oil in a large wok or cast-iron skillet over high heat until shimmering.
3
Add the beef in a single layer and sear for 2 minutes until a golden-brown crust forms, then remove from the pan.
4
In the same pan, add sesame oil, minced garlic, grated ginger, and crushed Sichuan peppercorns, sautéing for 30 seconds until fragrant.
5
Toss in the broccoli, bell peppers, and snap peas, stir-frying for 3-4 minutes until crisp-tender.
6
Return the beef to the pan along with the Sichuan chili paste and tamari, tossing everything together for 1 minute to coat.
7
Serve immediately while the dish is steaming and the flavors are vibrant.