Lemon Herb Beef and Asparagus

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

Lemon Herb Beef and Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Beef and Asparagus

Sizzling flank steak strips pan-fried with crisp asparagus and a bright lemon-garlic infusion for a savory and satisfying finish.

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NUTRITION

393kcal
Protein
40.5g
Fat
22.5g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank steak

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

1 tbsp Lemon juice

2 cloves Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Pat the flank steak dry with a paper towel and slice it into thin strips against the grain.

  • 2

    Trim the woody ends off the asparagus and cut the spears into 2-inch pieces.

  • 3

    Heat the olive oil in a large skillet over medium-high heat until shimmering.

  • 4

    Add the beef strips to the pan in a single layer and sear for 2 minutes until browned.

  • 5

    Toss in the asparagus and minced garlic, sautéing for another 3-4 minutes until the vegetables are tender-crisp.

  • 6

    Stir in the lemon juice, dried oregano, sea salt, and black pepper, coating everything evenly before serving.

Lemon Herb Beef and Asparagus

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

Lemon Herb Beef and Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Beef and Asparagus

Sizzling flank steak strips pan-fried with crisp asparagus and a bright lemon-garlic infusion for a savory and satisfying finish.

NUTRITION

393kcal
Protein
40.5g
Fat
22.5g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank steak

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

1 tbsp Lemon juice

2 cloves Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Pat the flank steak dry with a paper towel and slice it into thin strips against the grain.

  • 2

    Trim the woody ends off the asparagus and cut the spears into 2-inch pieces.

  • 3

    Heat the olive oil in a large skillet over medium-high heat until shimmering.

  • 4

    Add the beef strips to the pan in a single layer and sear for 2 minutes until browned.

  • 5

    Toss in the asparagus and minced garlic, sautéing for another 3-4 minutes until the vegetables are tender-crisp.

  • 6

    Stir in the lemon juice, dried oregano, sea salt, and black pepper, coating everything evenly before serving.