Umami Beef Skillet with Roasted Vegetables

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

Umami Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Umami Beef Skillet with Roasted Vegetables

Sautéed lean ground beef and earthy mushrooms simmered in a savory coconut aminos glaze, served over a bed of fluffy brown rice and crisp-tender roasted broccoli.

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NUTRITION

864kcal
Protein
57.4g
Fat
38.6g
Carbs
71.1g

SERVINGS

1 serving

INGREDIENTS

8 oz 93% lean ground beef

1 cup broccoli florets

1 cup sliced cremini mushrooms

1 cup sliced red bell pepper

1 cup cooked brown rice

1 tbsp toasted sesame oil

2 tbsp coconut aminos

1 tbsp minced garlic

1 tbsp minced fresh ginger

0.25 cup low-sodium beef broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp sliced green onions

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PREPARATION

  • 1

    Preheat your oven to 400°F and toss the broccoli florets and bell peppers with a drizzle of oil and a pinch of salt on a parchment-lined baking sheet.

  • 2

    Roast the vegetables for 15-18 minutes until they are tender and show slight charred edges.

  • 3

    While the vegetables roast, heat a large cast-iron skillet over medium-high heat and add the toasted sesame oil.

  • 4

    Add the ground beef to the skillet, breaking it apart with a spatula, and cook until browned and no longer pink.

  • 5

    Add the sliced mushrooms, garlic, and ginger to the beef, sautéing for 4-5 minutes until the mushrooms have released their moisture and softened.

  • 6

    Pour in the coconut aminos and beef broth, stirring well to deglaze the bottom of the pan and coat the beef in the savory sauce.

  • 7

    Season the beef mixture with sea salt and black pepper, then fold in the roasted broccoli and bell peppers to combine.

  • 8

    Serve the beef and vegetable mixture immediately over the warm cooked brown rice and garnish with fresh green onions.

Umami Beef Skillet with Roasted Vegetables

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

Umami Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Umami Beef Skillet with Roasted Vegetables

Sautéed lean ground beef and earthy mushrooms simmered in a savory coconut aminos glaze, served over a bed of fluffy brown rice and crisp-tender roasted broccoli.

NUTRITION

864kcal
Protein
57.4g
Fat
38.6g
Carbs
71.1g

SERVINGS

1 serving

INGREDIENTS

8 oz 93% lean ground beef

1 cup broccoli florets

1 cup sliced cremini mushrooms

1 cup sliced red bell pepper

1 cup cooked brown rice

1 tbsp toasted sesame oil

2 tbsp coconut aminos

1 tbsp minced garlic

1 tbsp minced fresh ginger

0.25 cup low-sodium beef broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp sliced green onions

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the broccoli florets and bell peppers with a drizzle of oil and a pinch of salt on a parchment-lined baking sheet.

  • 2

    Roast the vegetables for 15-18 minutes until they are tender and show slight charred edges.

  • 3

    While the vegetables roast, heat a large cast-iron skillet over medium-high heat and add the toasted sesame oil.

  • 4

    Add the ground beef to the skillet, breaking it apart with a spatula, and cook until browned and no longer pink.

  • 5

    Add the sliced mushrooms, garlic, and ginger to the beef, sautéing for 4-5 minutes until the mushrooms have released their moisture and softened.

  • 6

    Pour in the coconut aminos and beef broth, stirring well to deglaze the bottom of the pan and coat the beef in the savory sauce.

  • 7

    Season the beef mixture with sea salt and black pepper, then fold in the roasted broccoli and bell peppers to combine.

  • 8

    Serve the beef and vegetable mixture immediately over the warm cooked brown rice and garnish with fresh green onions.