YOUR SOLIN GENERATED RECIPE
Seared Beef Strips with Roasted Broccoli and Quinoa
Pan-seared lean beef strips served over fluffy quinoa with oven-roasted broccoli, finished with a squeeze of lemon and toasted garlic.
INGREDIENTS
4.5 ounces Top Sirloin Steak, sliced into strips
0.5 cup cooked Quinoa
1.5 cups Broccoli florets
1 teaspoon Olive Oil
Pinch of sea salt and black pepper
Optional: Lemon wedge and garlic powder
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-18 minutes until the edges are slightly charred and tender.
While the broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the beef strips with salt, pepper, and a dash of garlic powder.
Add the beef to the hot skillet and sear for 2-3 minutes per side until browned and cooked to your preferred doneness.
Warm the pre-cooked quinoa in a small bowl or in the skillet once the beef is removed.
Plate the quinoa as a base, top with the seared beef and roasted broccoli, and finish with a fresh squeeze of lemon juice.