Seared Lean Beef Strips with Roasted Broccoli and Bell Peppers

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

Seared Lean Beef Strips with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Strips with Roasted Broccoli and Bell Peppers

Lean beef strips seared with colorful bell peppers and roasted broccoli florets, finished with a splash of savory coconut aminos for a satisfyingly charred finish.

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NUTRITION

364kcal
Protein
44g
Fat
13.6g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Top Round, sliced into strips

1.5 cups Broccoli florets

1 cup Red Bell Pepper, sliced

1.5 tsp Extra Virgin Olive Oil

1 tbsp Coconut Aminos

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets and sliced bell peppers with one teaspoon of olive 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 lean beef strips with salt and black pepper.

  • 5

    Heat the remaining half teaspoon of olive oil in a cast-iron skillet or heavy pan over medium-high heat.

  • 6

    Add the beef strips to the hot pan and sear quickly for 2 to 3 minutes per side until a dark crust forms.

  • 7

    Lower the heat and add the minced garlic and coconut aminos to the pan, tossing the beef for 30 seconds to glaze.

  • 8

    Remove from heat and serve the seared beef immediately over the roasted vegetable medley.

Seared Lean Beef Strips with Roasted Broccoli and Bell Peppers

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

Seared Lean Beef Strips with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Strips with Roasted Broccoli and Bell Peppers

Lean beef strips seared with colorful bell peppers and roasted broccoli florets, finished with a splash of savory coconut aminos for a satisfyingly charred finish.

NUTRITION

364kcal
Protein
44g
Fat
13.6g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Top Round, sliced into strips

1.5 cups Broccoli florets

1 cup Red Bell Pepper, sliced

1.5 tsp Extra Virgin Olive Oil

1 tbsp Coconut Aminos

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets and sliced bell peppers with one teaspoon of olive 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 lean beef strips with salt and black pepper.

  • 5

    Heat the remaining half teaspoon of olive oil in a cast-iron skillet or heavy pan over medium-high heat.

  • 6

    Add the beef strips to the hot pan and sear quickly for 2 to 3 minutes per side until a dark crust forms.

  • 7

    Lower the heat and add the minced garlic and coconut aminos to the pan, tossing the beef for 30 seconds to glaze.

  • 8

    Remove from heat and serve the seared beef immediately over the roasted vegetable medley.