Name: Japanese-Inspired Steak and Egg White Scramble
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 ounces Flank Steak, thinly sliced; 0.5 cup Liquid Egg Whites; 2 cups Fresh Spinach; 0.5 cup Shiitake Mushrooms, sliced; 1 teaspoon Toasted Sesame Oil; 1 teaspoon Tamari; 0.25 medium Avocado, sliced

Japanese-Inspired Steak and Egg White Scramble

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

YOUR SOLIN GENERATED RECIPE

Japanese-Inspired Steak and Egg White Scramble

Pan-seared flank steak and earthy shiitake mushrooms scrambled with fluffy egg whites and fresh spinach, finished with a drizzle of toasted sesame oil.

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NUTRITION

Protein

35.6g

Fat

16.3g

Carbs

8.7g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Flank Steak, thinly sliced

0.5 cup Liquid Egg Whites

2 cups Fresh Spinach

0.5 cup Shiitake Mushrooms, sliced

1 teaspoon Toasted Sesame Oil

1 teaspoon Tamari

0.25 medium Avocado, sliced

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PREPARATION

1
Slice the flank steak against the grain into very thin, bite-sized strips.
2
Heat the toasted sesame oil in a non-stick skillet over medium-high heat.
3
Add the steak strips and sliced shiitake mushrooms to the pan, searing until the steak is browned and mushrooms are tender.
4
Toss in the fresh spinach and cook for one minute until it begins to wilt.
5
Lower the heat to medium and pour in the egg whites and tamari.
6
Gently fold the mixture with a spatula until the egg whites are fully set and fluffy.
7
Transfer the scramble to a plate and top with fresh avocado slices for a creamy finish.