Name: Seared Beef Strips with Roasted Bell Peppers and Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Top Sirloin Steak, sliced into strips; 1 medium Zucchini, sliced into half-moons; 1 medium Red Bell Pepper, sliced into strips; 1 tsp Avocado Oil; 1 tsp Garlic Powder; Salt and black pepper to taste

Seared Beef Strips with Roasted Bell Peppers and Zucchini

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

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Bell Peppers and Zucchini

Lean top sirloin strips pan-seared until juicy and served alongside a vibrant medley of oven-roasted vegetables with sweet caramelized edges.

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NUTRITION

Protein

55.1g

Fat

23.5g

Carbs

15.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Top Sirloin Steak, sliced into strips

1 medium Zucchini, sliced into half-moons

1 medium Red Bell Pepper, sliced into strips

1 tsp Avocado Oil

1 tsp Garlic Powder

Salt and black pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced zucchini and bell peppers with half of the avocado oil, salt, and pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until tender and slightly caramelized.
4
While the vegetables roast, season the beef strips with garlic powder, salt, and pepper.
5
Heat the remaining avocado oil in a large cast-iron skillet or non-stick pan over medium-high heat.
6
Add the beef strips to the hot pan in a single layer and sear for 2-3 minutes per side until a golden crust forms and they reach your desired level of doneness.
7
Remove the beef from the heat and let it rest for 2 minutes.
8
Plate the seared beef strips over the roasted vegetables and serve immediately.