Name: Lean Beef Stir-Fry with Bell Peppers and Snap Peas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Flank Steak, thinly sliced; 1 cup Sugar Snap Peas; 1/2 cup Red Bell Pepper, sliced; 1/2 cup Cooked Brown Rice; 1 tsp Sesame Oil; 1 tbsp Coconut Aminos; 1 clove Garlic, minced; 1 tsp Fresh Ginger, grated

Lean Beef Stir-Fry with Bell Peppers and Snap Peas

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

YOUR SOLIN GENERATED RECIPE

Lean Beef Stir-Fry with Bell Peppers and Snap Peas

Sautéed flank steak tossed with snap peas and bell peppers in a ginger-garlic sauce, served over a bed of warm, nutty brown rice.

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NUTRITION

Protein

45.7g

Fat

17.1g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank Steak, thinly sliced

1 cup Sugar Snap Peas

1/2 cup Red Bell Pepper, sliced

1/2 cup Cooked Brown Rice

1 tsp Sesame Oil

1 tbsp Coconut Aminos

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

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PREPARATION

1
Slice the flank steak against the grain into thin, bite-sized strips.
2
Heat the sesame oil in a large skillet or wok over medium-high heat.
3
Add the beef strips to the hot pan and sear for 2-3 minutes until browned, then remove the beef and set it aside on a plate.
4
In the same pan, add the snap peas and red bell peppers, sautéing for 3-4 minutes until they are tender-crisp.
5
Stir in the minced garlic and grated ginger, cooking for about 30 seconds until the mixture is fragrant.
6
Return the beef and any accumulated juices to the pan, then pour in the coconut aminos.
7
Toss everything together for 1 minute to ensure the beef is heated through and well-coated in the sauce.
8
Serve the beef and vegetable stir-fry immediately over the warm brown rice.