Name: Seared Beef Strips with Roasted Vegetables and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Top Sirloin Steak, sliced into strips; 0.5 cup Cooked Quinoa; 1 cup Zucchini, sliced; 0.5 cup Red Bell Pepper, sliced; 2 tbsp Nonfat Greek Yogurt; 1 tsp Olive Oil; Pinch of dried oregano and lemon juice

Seared Beef Strips with Roasted Vegetables and Quinoa

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 Roasted Vegetables and Quinoa

Lean sirloin strips seared until juicy and served over fluffy quinoa and roasted peppers with a dollop of cooling, zesty herb yogurt.

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NUTRITION

Protein

44.8g

Fat

20.4g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Top Sirloin Steak, sliced into strips

0.5 cup Cooked Quinoa

1 cup Zucchini, sliced

0.5 cup Red Bell Pepper, sliced

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

Pinch of dried oregano and lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced zucchini and red bell peppers with half of the olive oil and a pinch of salt and pepper.
3
Spread the vegetables on the baking sheet and roast for 15-20 minutes until they are tender and slightly browned.
4
While the vegetables roast, whisk together the Greek yogurt, a squeeze of lemon juice, and a pinch of dried oregano in a small bowl.
5
Season the beef strips with salt and pepper.
6
Heat the remaining olive oil in a large skillet over medium-high heat.
7
Add the beef strips to the skillet and sear for 2-3 minutes per side until browned and cooked to your desired level of doneness.
8
Place the warm quinoa in a bowl and top with the roasted vegetables and seared beef.
9
Finish the dish with a dollop of the prepared herb yogurt sauce.