YOUR SOLIN GENERATED RECIPE
Seared Lean Beef Strips with Zucchini Noodles and Bell Peppers
Tender lean beef strips flash-seared with crisp bell peppers and zucchini noodles in a savory garlic-ginger sauce, finished with a toasted sesame aroma.
INGREDIENTS
6 ounces Lean Beef Strips
250 grams Zucchini
100 grams Red Bell Pepper
1 teaspoon Avocado Oil
1 tablespoon Coconut Aminos
1 clove Garlic
PREPARATION
Spiralize the zucchini into noodles and place them on a paper towel to drain excess moisture.
Thinly slice the red bell pepper and mince the garlic.
Season the lean beef strips lightly with sea salt and black pepper.
Heat the avocado oil in a large skillet or wok over high heat until shimmering.
Add the beef strips in a single layer and sear for 1 to 2 minutes until a golden crust forms, then remove the beef from the pan and set aside.
In the same skillet, add the bell peppers and garlic, sautéing for about 2 minutes until they are tender-crisp.
Add the zucchini noodles and coconut aminos to the skillet, tossing constantly for 1 minute to heat through without making the noodles mushy.
Return the seared beef to the pan, toss everything together to combine the flavors, and serve immediately.