Lean Beef and Vegetable Stir-Fry with Brown Rice

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

Lean Beef and Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Lean Beef and Vegetable Stir-Fry with Brown Rice

Stir-fried lean beef strips and crisp vegetables tossed in a savory ginger-garlic sauce, served over nutty brown rice with a finishing touch of toasted sesame seeds.

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NUTRITION

537kcal
Protein
57g
Fat
14.4g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

7.4 ounces Lean Beef Eye of Round, sliced into strips

0.6 cup Cooked Brown Rice

1 cup Broccoli Florets

0.5 cup Sliced Red Bell Pepper

1 teaspoon Sesame Oil

1 tablespoon Coconut Aminos

1 clove Garlic, minced

1 teaspoon Fresh Ginger, grated

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PREPARATION

  • 1

    Slice the lean beef into thin, bite-sized strips across the grain.

  • 2

    In a small bowl, whisk together the coconut aminos, minced garlic, and grated ginger to create the stir-fry sauce.

  • 3

    Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering.

  • 4

    Add the beef strips to the skillet and sear quickly until browned on all sides, then remove the beef and set it aside on a plate.

  • 5

    Add the broccoli florets and sliced red bell peppers to the same skillet with a tablespoon of water, cover for 1 minute to steam, then sauté until tender-crisp.

  • 6

    Return the beef and any accumulated juices to the skillet and pour the prepared sauce over the mixture.

  • 7

    Toss everything together for 1-2 minutes until the sauce has thickened slightly and coated all ingredients evenly.

  • 8

    Serve the beef and vegetable stir-fry immediately over the warm cooked brown rice.

Lean Beef and Vegetable Stir-Fry with Brown Rice

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

Lean Beef and Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Lean Beef and Vegetable Stir-Fry with Brown Rice

Stir-fried lean beef strips and crisp vegetables tossed in a savory ginger-garlic sauce, served over nutty brown rice with a finishing touch of toasted sesame seeds.

NUTRITION

537kcal
Protein
57g
Fat
14.4g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

7.4 ounces Lean Beef Eye of Round, sliced into strips

0.6 cup Cooked Brown Rice

1 cup Broccoli Florets

0.5 cup Sliced Red Bell Pepper

1 teaspoon Sesame Oil

1 tablespoon Coconut Aminos

1 clove Garlic, minced

1 teaspoon Fresh Ginger, grated

PREPARATION

  • 1

    Slice the lean beef into thin, bite-sized strips across the grain.

  • 2

    In a small bowl, whisk together the coconut aminos, minced garlic, and grated ginger to create the stir-fry sauce.

  • 3

    Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering.

  • 4

    Add the beef strips to the skillet and sear quickly until browned on all sides, then remove the beef and set it aside on a plate.

  • 5

    Add the broccoli florets and sliced red bell peppers to the same skillet with a tablespoon of water, cover for 1 minute to steam, then sauté until tender-crisp.

  • 6

    Return the beef and any accumulated juices to the skillet and pour the prepared sauce over the mixture.

  • 7

    Toss everything together for 1-2 minutes until the sauce has thickened slightly and coated all ingredients evenly.

  • 8

    Serve the beef and vegetable stir-fry immediately over the warm cooked brown rice.