Grilled Beef and Vegetable Stir Fry with Rice Noodles

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

Grilled Beef and Vegetable Stir Fry with Rice Noodles

YOUR SOLIN GENERATED RECIPE

Grilled Beef and Vegetable Stir Fry with Rice Noodles

Tender grilled flank steak tossed with crisp-tender broccoli and peppers over light rice noodles, finished with a savory and aromatic coconut aminos glaze.

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NUTRITION

310kcal
Protein
36.3g
Fat
8.9g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Flank Steak

0.3 ounces Rice Noodles

1 cup Broccoli Florets

0.5 cup Red Bell Pepper

1 tablespoon Coconut Aminos

0.5 teaspoon Sesame Oil

1 teaspoon Fresh Ginger

1 clove Garlic

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PREPARATION

  • 1

    Soak the rice noodles in hot water until tender, then drain and set aside.

  • 2

    Grill the flank steak over medium-high heat until it reaches your desired level of doneness, then let it rest for five minutes before slicing thinly against the grain.

  • 3

    Heat the sesame oil in a large skillet or wok over medium heat and sauté the broccoli and sliced bell peppers until they are vibrant and crisp-tender.

  • 4

    Add the minced garlic and grated ginger to the vegetables, stirring for one minute until the aromatics are fragrant.

  • 5

    Add the sliced beef and drained rice noodles to the skillet, tossing everything with the coconut aminos until the dish is well-combined and coated in the savory glaze.

Grilled Beef and Vegetable Stir Fry with Rice Noodles

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

Grilled Beef and Vegetable Stir Fry with Rice Noodles

YOUR SOLIN GENERATED RECIPE

Grilled Beef and Vegetable Stir Fry with Rice Noodles

Tender grilled flank steak tossed with crisp-tender broccoli and peppers over light rice noodles, finished with a savory and aromatic coconut aminos glaze.

NUTRITION

310kcal
Protein
36.3g
Fat
8.9g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Flank Steak

0.3 ounces Rice Noodles

1 cup Broccoli Florets

0.5 cup Red Bell Pepper

1 tablespoon Coconut Aminos

0.5 teaspoon Sesame Oil

1 teaspoon Fresh Ginger

1 clove Garlic

PREPARATION

  • 1

    Soak the rice noodles in hot water until tender, then drain and set aside.

  • 2

    Grill the flank steak over medium-high heat until it reaches your desired level of doneness, then let it rest for five minutes before slicing thinly against the grain.

  • 3

    Heat the sesame oil in a large skillet or wok over medium heat and sauté the broccoli and sliced bell peppers until they are vibrant and crisp-tender.

  • 4

    Add the minced garlic and grated ginger to the vegetables, stirring for one minute until the aromatics are fragrant.

  • 5

    Add the sliced beef and drained rice noodles to the skillet, tossing everything with the coconut aminos until the dish is well-combined and coated in the savory glaze.