Name: Lean Beef and Roasted Vegetable Salad with Citrus Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 ounces Beef Top Round, sliced into strips; 100 grams Zucchini, sliced; 40 grams Red Bell Pepper, sliced; 0.6 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 2 slices fresh Kiwi

Lean Beef and Roasted Vegetable Salad with Citrus Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Lean Beef and Roasted Vegetable Salad with Citrus Vinaigrette

Pan-seared lean beef strips served over roasted zucchini and peppers, drizzled with a tangy lemon vinaigrette and topped with a juicy kiwi slice.

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NUTRITION

Protein

37.0g

Fat

9.9g

Carbs

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Beef Top Round, sliced into strips

100 grams Zucchini, sliced

40 grams Red Bell Pepper, sliced

0.6 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 slices fresh Kiwi

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the zucchini and red bell pepper with a tiny drop of the olive oil and a pinch of salt, then roast for 12-15 minutes until tender.
3
While vegetables roast, heat a non-stick skillet over medium-high heat and lightly coat with the remaining olive oil.
4
Season the beef strips with salt and pepper, then sear in the hot skillet for 2-3 minutes per side until cooked to your desired doneness.
5
Whisk the lemon juice with any remaining oil or pan juices to create a light citrus vinaigrette.
6
Arrange the roasted vegetables on a plate, top with the seared beef, and drizzle the vinaigrette over the top.
7
Garnish with fresh kiwi slices for a bright, acidic finish.