Name: Seared Beef and Vegetable Soup Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Beef Top Sirloin, sliced into thin strips; 1 cup Beef Bone Broth; 2 tbsp Non-fat Greek Yogurt; 1.5 cups Bok Choy, chopped; 0.5 cup Shiitake Mushrooms, sliced; 0.5 medium Carrot, julienned; 2 tsp Avocado Oil; 1 tsp Fresh Ginger, minced; 1 clove Garlic, minced

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

YOUR SOLIN GENERATED RECIPE

Seared Beef and Vegetable Soup Bowl

Pan-seared sirloin strips and vibrant stir-fry vegetables simmered in a savory bone broth, finished with a dollop of cool Greek yogurt for a velvety texture.

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NUTRITION

Protein

45.7g

Fat

21.7g

Carbs

14.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Top Sirloin, sliced into thin strips

1 cup Beef Bone Broth

2 tbsp Non-fat Greek Yogurt

1.5 cups Bok Choy, chopped

0.5 cup Shiitake Mushrooms, sliced

0.5 medium Carrot, julienned

2 tsp Avocado Oil

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

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PREPARATION

1
Heat one teaspoon of avocado oil in a large pot or deep skillet over high heat.
2
Add the beef strips in a single layer and sear for 1-2 minutes until browned, then remove beef from the pan and set aside.
3
Add the remaining teaspoon of oil to the same pan and sauté the carrots, mushrooms, ginger, and garlic for 3 minutes until fragrant.
4
Pour in the beef bone broth and bring to a light simmer.
5
Add the bok choy to the broth and cook for 2 minutes until the greens are wilted and the stems are tender-crisp.
6
Return the seared beef to the pot just to warm through for 30 seconds.
7
Pour the soup into a bowl and top with a dollop of Greek yogurt before serving.