Name: Seared Lean Beef Strips with Roasted Zucchini and Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.35 ounces Lean Top Sirloin Steak, sliced into strips; 1 medium Zucchini, sliced into half-moons; 0.5 cup Red Bell Pepper, sliced into strips; 1 teaspoon Avocado Oil; 0.25 teaspoon Garlic Powder; Sea salt and black pepper to taste

Seared Lean Beef Strips with Roasted 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 Lean Beef Strips with Roasted Zucchini and Bell Peppers

Pan-seared lean beef strips tossed with oven-roasted zucchini and sweet bell peppers, finished with a sprinkle of flaky sea salt for a satisfying crunch.

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NUTRITION

Protein

44.6g

Fat

11g

Carbs

10.5g

SERVINGS

1 serving

INGREDIENTS

6.35 ounces Lean Top Sirloin Steak, sliced into strips

1 medium Zucchini, sliced into half-moons

0.5 cup Red Bell Pepper, sliced into strips

1 teaspoon Avocado Oil

0.25 teaspoon Garlic Powder

Sea salt and black pepper to taste

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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 bell peppers with half of the avocado oil and a pinch of sea salt.
3
Spread the vegetables in a single layer on the baking sheet and roast for 15 minutes until tender and slightly browned.
4
While the vegetables roast, season the beef strips with garlic powder, salt, and black pepper.
5
Heat the remaining avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
6
Add the beef strips to the hot skillet in a single layer, searing for about 2 minutes per side until a golden crust forms.
7
Remove the beef from the heat and let it rest for a minute.
8
Plate the roasted vegetables and top with the seared beef strips, finishing with an extra crack of black pepper if desired.