Seared Lean Beef Strips with Roasted Broccoli and Cauliflower

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

Seared Lean Beef Strips with Roasted Broccoli and Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Strips with Roasted Broccoli and Cauliflower

Pan-seared lean beef strips served with oven-roasted broccoli and cauliflower florets, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

382kcal
Protein
52.5g
Fat
13g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Top Sirloin Steak, sliced into strips

1.5 cups Broccoli Florets

1.5 cups Cauliflower Florets

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Place the broccoli and cauliflower florets on the baking sheet, drizzle with half of the olive oil and a pinch of salt and pepper, and toss to coat.

  • 3

    Roast the vegetables for 18-20 minutes, tossing halfway through, until they are tender and the edges are slightly charred.

  • 4

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

  • 5

    Heat the remaining olive oil in a large cast-iron skillet or non-stick pan over medium-high heat.

  • 6

    Add the beef strips in a single layer and sear for 1-2 minutes per side until a deep golden-brown crust forms and the beef reaches your desired doneness.

  • 7

    Plate the seared beef alongside the roasted vegetables and serve immediately while hot.

Seared Lean Beef Strips with Roasted Broccoli and Cauliflower

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

Seared Lean Beef Strips with Roasted Broccoli and Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Strips with Roasted Broccoli and Cauliflower

Pan-seared lean beef strips served with oven-roasted broccoli and cauliflower florets, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

382kcal
Protein
52.5g
Fat
13g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Top Sirloin Steak, sliced into strips

1.5 cups Broccoli Florets

1.5 cups Cauliflower Florets

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Place the broccoli and cauliflower florets on the baking sheet, drizzle with half of the olive oil and a pinch of salt and pepper, and toss to coat.

  • 3

    Roast the vegetables for 18-20 minutes, tossing halfway through, until they are tender and the edges are slightly charred.

  • 4

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

  • 5

    Heat the remaining olive oil in a large cast-iron skillet or non-stick pan over medium-high heat.

  • 6

    Add the beef strips in a single layer and sear for 1-2 minutes per side until a deep golden-brown crust forms and the beef reaches your desired doneness.

  • 7

    Plate the seared beef alongside the roasted vegetables and serve immediately while hot.