Grilled Steak Strips with Pineapple Rice Bowl

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

Grilled Steak Strips with Pineapple Rice Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Steak Strips with Pineapple Rice Bowl

Tender flank steak strips seared with bell peppers and served over jasmine rice with sweet, caramelized pineapple.

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NUTRITION

383kcal
Protein
36.5g
Fat
10.8g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Flank Steak

1/3 cup cooked Jasmine Rice

1/2 cup fresh Pineapple chunks

1/2 cup chopped Red Bell Pepper

1/2 teaspoon Avocado Oil

1 tablespoon Coconut Aminos

1 tablespoon sliced Green Onions

1 teaspoon minced Garlic

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PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a large skillet or grill pan over medium-high heat.

  • 3

    Add the steak strips to the pan and sear for 2-3 minutes until they are nicely browned.

  • 4

    Toss in the diced bell peppers and pineapple chunks, continuing to cook for another 3 minutes until the pineapple is slightly caramelized.

  • 5

    Stir in the minced garlic and coconut aminos, tossing everything together to coat the steak and fruit evenly.

  • 6

    Place the warm jasmine rice into a bowl and top with the steak and pineapple mixture.

  • 7

    Garnish with sliced green onions before serving.

Grilled Steak Strips with Pineapple Rice Bowl

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

Grilled Steak Strips with Pineapple Rice Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Steak Strips with Pineapple Rice Bowl

Tender flank steak strips seared with bell peppers and served over jasmine rice with sweet, caramelized pineapple.

NUTRITION

383kcal
Protein
36.5g
Fat
10.8g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Flank Steak

1/3 cup cooked Jasmine Rice

1/2 cup fresh Pineapple chunks

1/2 cup chopped Red Bell Pepper

1/2 teaspoon Avocado Oil

1 tablespoon Coconut Aminos

1 tablespoon sliced Green Onions

1 teaspoon minced Garlic

PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a large skillet or grill pan over medium-high heat.

  • 3

    Add the steak strips to the pan and sear for 2-3 minutes until they are nicely browned.

  • 4

    Toss in the diced bell peppers and pineapple chunks, continuing to cook for another 3 minutes until the pineapple is slightly caramelized.

  • 5

    Stir in the minced garlic and coconut aminos, tossing everything together to coat the steak and fruit evenly.

  • 6

    Place the warm jasmine rice into a bowl and top with the steak and pineapple mixture.

  • 7

    Garnish with sliced green onions before serving.