YOUR SOLIN GENERATED RECIPE
Hibachi-Style Steak and Shrimp Dinner
Sautéed grass-fed steak and wild shrimp seared on a hot griddle with crisp zucchini and onions, finished with a savory splash of coconut aminos.
INGREDIENTS
3 oz Sirloin steak
3 oz Shrimp
0.5 cup Cooked jasmine rice
1 medium Zucchini
0.25 cup Yellow onion
1 tsp Avocado oil
1 tbsp Coconut aminos
0.5 tsp Garlic powder
0.25 tsp Ground ginger
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat a large cast-iron skillet or griddle over medium-high heat with half of the avocado oil.
Add the diced zucchini and sliced onions, sautéing until they are tender-crisp and slightly charred.
Remove vegetables from the pan and add the remaining oil.
Season the cubed steak and shrimp with garlic powder, ground ginger, sea salt, and black pepper.
Sear the steak for 2-3 minutes until browned, then add the shrimp and cook until pink and opaque.
Toss the vegetables back into the pan with the coconut aminos and serve immediately over the warm jasmine rice.