Name: Seared Beef Strips with Sautéed Zucchini and Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Top Sirloin Steak, sliced into strips; 1 medium Zucchini, sliced into half-moons; 1 medium Red Bell Pepper, sliced into strips; 1 tsp Avocado Oil; 1 tbsp Coconut Aminos; 2 cloves Garlic, minced

Seared Beef Strips with Sautéed Zucchini and Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Sautéed Zucchini and Bell Peppers

Pan-seared sirloin strips tossed with vibrant zucchini and bell peppers in a savory garlic-amino glaze, finished with a sprinkle of toasted sesame seeds.

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NUTRITION

Protein

51.6g

Fat

27.8g

Carbs

17.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Top Sirloin Steak, sliced into strips

1 medium Zucchini, sliced into half-moons

1 medium Red Bell Pepper, sliced into strips

1 tsp Avocado Oil

1 tbsp Coconut Aminos

2 cloves Garlic, minced

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PREPARATION

1
Pat the beef strips dry with a paper towel and season lightly with salt and black pepper.
2
Heat the avocado oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.
3
Add the beef strips in a single layer and sear for 2-3 minutes until a brown crust forms, then flip and cook for another minute.
4
Remove the beef from the skillet and set aside on a plate.
5
In the same skillet, add the bell peppers and zucchini, sautéing for 4-5 minutes until they are tender yet still crisp.
6
Add the minced garlic to the vegetables and cook for 30 seconds until fragrant.
7
Return the beef and any accumulated juices to the pan, then pour in the coconut aminos.
8
Toss everything together for 1 minute to glaze the beef and vegetables before serving hot.