Seared Beef Strips with Roasted Potatoes and Kimchi-Cucumber Slaw

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

Seared Beef Strips with Roasted Potatoes and Kimchi-Cucumber Slaw

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Potatoes and Kimchi-Cucumber Slaw

Pan-seared beef strips served with crispy roasted potatoes and a refreshing kimchi-cucumber slaw, finished with a drizzle of toasted sesame oil.

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NUTRITION

458kcal
Protein
30.8g
Fat
23.7g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Top Sirloin Beef Strips

150 grams Red Potatoes, diced

1/4 cup Kimchi, chopped

1 cup Sliced Cucumber

1/4 cup Shredded Carrots

1.5 teaspoons Avocado Oil

1 teaspoon Toasted Sesame Oil

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PREPARATION

  • 1

    Preheat oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Toss the diced potatoes with avocado oil and a pinch of sea salt.

  • 3

    Spread potatoes on the baking sheet and roast for 20-25 minutes until golden and crispy.

  • 4

    While potatoes roast, combine the sliced cucumber, shredded carrots, and chopped kimchi in a small bowl.

  • 5

    Toss the vegetable mixture with toasted sesame oil and set aside.

  • 6

    Season the beef strips with salt and pepper to taste.

  • 7

    Heat a heavy skillet over high heat and sear the beef strips for 2-3 minutes per side until a browned crust forms.

  • 8

    Serve the hot seared beef alongside the roasted potatoes and the chilled kimchi-cucumber slaw.

Seared Beef Strips with Roasted Potatoes and Kimchi-Cucumber Slaw

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

Seared Beef Strips with Roasted Potatoes and Kimchi-Cucumber Slaw

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Potatoes and Kimchi-Cucumber Slaw

Pan-seared beef strips served with crispy roasted potatoes and a refreshing kimchi-cucumber slaw, finished with a drizzle of toasted sesame oil.

NUTRITION

458kcal
Protein
30.8g
Fat
23.7g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Top Sirloin Beef Strips

150 grams Red Potatoes, diced

1/4 cup Kimchi, chopped

1 cup Sliced Cucumber

1/4 cup Shredded Carrots

1.5 teaspoons Avocado Oil

1 teaspoon Toasted Sesame Oil

PREPARATION

  • 1

    Preheat oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Toss the diced potatoes with avocado oil and a pinch of sea salt.

  • 3

    Spread potatoes on the baking sheet and roast for 20-25 minutes until golden and crispy.

  • 4

    While potatoes roast, combine the sliced cucumber, shredded carrots, and chopped kimchi in a small bowl.

  • 5

    Toss the vegetable mixture with toasted sesame oil and set aside.

  • 6

    Season the beef strips with salt and pepper to taste.

  • 7

    Heat a heavy skillet over high heat and sear the beef strips for 2-3 minutes per side until a browned crust forms.

  • 8

    Serve the hot seared beef alongside the roasted potatoes and the chilled kimchi-cucumber slaw.