Seared Beef Strips with Roasted Broccoli and Sweet Potato

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

Seared Beef Strips with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Broccoli and Sweet Potato

Pan-seared lean beef strips paired with oven-roasted broccoli and sweet potato cubes, finished with a squeeze of lemon for a bright, zesty touch.

Try 7 days free, then $12.99 / mo.

NUTRITION

406kcal
Protein
42.8g
Fat
13.5g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Top Sirloin Steak, sliced into strips

100 grams Sweet Potato, cubed

100 grams Broccoli Florets

1 teaspoon Avocado Oil

1 Lemon Wedge

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potato and broccoli florets with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-22 minutes until the sweet potatoes are tender and the broccoli edges are caramelized.

  • 4

    While the vegetables roast, season the beef strips with salt and black pepper.

  • 5

    Heat the remaining avocado oil in a cast-iron skillet over medium-high heat until shimmering.

  • 6

    Add the beef strips to the hot skillet in a single layer and sear for 2 minutes per side until a golden-brown crust forms.

  • 7

    Remove the beef from the heat and let it rest for a minute.

  • 8

    Plate the seared beef alongside the roasted vegetables and finish with a fresh squeeze of lemon over the entire dish.

Seared Beef Strips with Roasted Broccoli and Sweet Potato

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

Seared Beef Strips with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Broccoli and Sweet Potato

Pan-seared lean beef strips paired with oven-roasted broccoli and sweet potato cubes, finished with a squeeze of lemon for a bright, zesty touch.

NUTRITION

406kcal
Protein
42.8g
Fat
13.5g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Top Sirloin Steak, sliced into strips

100 grams Sweet Potato, cubed

100 grams Broccoli Florets

1 teaspoon Avocado Oil

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potato and broccoli florets with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-22 minutes until the sweet potatoes are tender and the broccoli edges are caramelized.

  • 4

    While the vegetables roast, season the beef strips with salt and black pepper.

  • 5

    Heat the remaining avocado oil in a cast-iron skillet over medium-high heat until shimmering.

  • 6

    Add the beef strips to the hot skillet in a single layer and sear for 2 minutes per side until a golden-brown crust forms.

  • 7

    Remove the beef from the heat and let it rest for a minute.

  • 8

    Plate the seared beef alongside the roasted vegetables and finish with a fresh squeeze of lemon over the entire dish.