Lean Beef and Bell Pepper Fajita Stir-Fry

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

Lean Beef and Bell Pepper Fajita Stir-Fry

YOUR SOLIN GENERATED RECIPE

Lean Beef and Bell Pepper Fajita Stir-Fry

Sautéed lean flank steak and vibrant bell peppers tossed in a smoky cumin-garlic spice blend, finished with a bright squeeze of lime and fresh cilantro for a zesty, charred finish.

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NUTRITION

377kcal
Protein
36.1g
Fat
18.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Lean Flank Steak, thinly sliced

1.5 cups Mixed Bell Peppers, sliced

0.5 cup Red Onion, sliced

1 teaspoon Avocado Oil

1 tablespoon Fresh Lime Juice

1 tablespoon Fajita-Lebanese Spice Blend (Cumin, Chili Powder, Garlic, Sumac)

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PREPARATION

  • 1

    Slice the flank steak against the grain into thin strips to ensure maximum tenderness.

  • 2

    Thinly slice the bell peppers and red onion into uniform long strips.

  • 3

    In a small bowl, combine the cumin, chili powder, garlic powder, and a pinch of sumac for a subtle Lebanese twist.

  • 4

    Heat the avocado oil in a large cast-iron skillet or wok over high heat until shimmering.

  • 5

    Add the beef strips in a single layer and sear for 2 minutes until deeply browned, then remove the beef from the pan and set aside.

  • 6

    Add the peppers and onions to the same skillet, sautéing for 4-5 minutes until tender-crisp with visible char marks.

  • 7

    Return the beef to the pan, sprinkle with the spice blend, and toss everything together for 1 minute to coat.

  • 8

    Remove from heat and finish with a squeeze of fresh lime juice and a handful of chopped cilantro before serving hot.

Lean Beef and Bell Pepper Fajita Stir-Fry

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

Lean Beef and Bell Pepper Fajita Stir-Fry

YOUR SOLIN GENERATED RECIPE

Lean Beef and Bell Pepper Fajita Stir-Fry

Sautéed lean flank steak and vibrant bell peppers tossed in a smoky cumin-garlic spice blend, finished with a bright squeeze of lime and fresh cilantro for a zesty, charred finish.

NUTRITION

377kcal
Protein
36.1g
Fat
18.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Lean Flank Steak, thinly sliced

1.5 cups Mixed Bell Peppers, sliced

0.5 cup Red Onion, sliced

1 teaspoon Avocado Oil

1 tablespoon Fresh Lime Juice

1 tablespoon Fajita-Lebanese Spice Blend (Cumin, Chili Powder, Garlic, Sumac)

PREPARATION

  • 1

    Slice the flank steak against the grain into thin strips to ensure maximum tenderness.

  • 2

    Thinly slice the bell peppers and red onion into uniform long strips.

  • 3

    In a small bowl, combine the cumin, chili powder, garlic powder, and a pinch of sumac for a subtle Lebanese twist.

  • 4

    Heat the avocado oil in a large cast-iron skillet or wok over high heat until shimmering.

  • 5

    Add the beef strips in a single layer and sear for 2 minutes until deeply browned, then remove the beef from the pan and set aside.

  • 6

    Add the peppers and onions to the same skillet, sautéing for 4-5 minutes until tender-crisp with visible char marks.

  • 7

    Return the beef to the pan, sprinkle with the spice blend, and toss everything together for 1 minute to coat.

  • 8

    Remove from heat and finish with a squeeze of fresh lime juice and a handful of chopped cilantro before serving hot.