Seared Lean Beef Strips with Roasted Broccoli and Sweet Potato

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 Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Strips with Roasted Broccoli and Sweet Potato

Pan-seared lean beef strips paired with oven-roasted sweet potatoes and broccoli, finished with a sprinkle of coarse sea salt for a satisfying crunch.

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NUTRITION

354kcal
Protein
38.4g
Fat
9.4g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Eye of Round Steak

100 grams Sweet Potato, cubed

150 grams Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1/4 teaspoon Garlic Powder

1/4 teaspoon Sea Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cubed sweet potatoes and broccoli florets on the baking sheet with half of the olive oil, garlic powder, and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer and roast for 20-25 minutes until the potatoes are tender and the broccoli edges are slightly charred.

  • 4

    While the vegetables roast, slice the eye of round steak into thin strips and season lightly with the remaining sea salt and black pepper.

  • 5

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.

  • 6

    Add the beef strips to the hot skillet in a single layer and sear for 1-2 minutes per side until a golden-brown crust forms.

  • 7

    Remove the beef from the heat and plate alongside the roasted sweet potatoes and broccoli for a clean, nutrient-dense meal.

Seared Lean Beef Strips with Roasted Broccoli and Sweet Potato

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 Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Strips with Roasted Broccoli and Sweet Potato

Pan-seared lean beef strips paired with oven-roasted sweet potatoes and broccoli, finished with a sprinkle of coarse sea salt for a satisfying crunch.

NUTRITION

354kcal
Protein
38.4g
Fat
9.4g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Eye of Round Steak

100 grams Sweet Potato, cubed

150 grams Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1/4 teaspoon Garlic Powder

1/4 teaspoon Sea Salt

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cubed sweet potatoes and broccoli florets on the baking sheet with half of the olive oil, garlic powder, and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer and roast for 20-25 minutes until the potatoes are tender and the broccoli edges are slightly charred.

  • 4

    While the vegetables roast, slice the eye of round steak into thin strips and season lightly with the remaining sea salt and black pepper.

  • 5

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.

  • 6

    Add the beef strips to the hot skillet in a single layer and sear for 1-2 minutes per side until a golden-brown crust forms.

  • 7

    Remove the beef from the heat and plate alongside the roasted sweet potatoes and broccoli for a clean, nutrient-dense meal.