Seared Beef Strips with Sweet Potato Mash and Steamed Carrots

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

Seared Beef Strips with Sweet Potato Mash and Steamed Carrots

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Sweet Potato Mash and Steamed Carrots

Pan-seared grass-fed beef strips served over creamy mashed sweet potatoes with tender steamed carrots, finished with a touch of savory ghee.

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NUTRITION

536kcal
Protein
41.5g
Fat
21.4g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Top Sirloin Steak, sliced into strips

200 grams Sweet Potato, peeled and cubed

150 grams Carrots, sliced into rounds

1 teaspoon Ghee

2 teaspoons Avocado Oil

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Place the cubed sweet potatoes in a pot of salted water and bring to a boil, cooking until fork-tender.

  • 2

    While the potatoes cook, place the carrot rounds in a steamer basket over boiling water and steam until tender but still vibrant.

  • 3

    Drain the sweet potatoes and mash them thoroughly with the ghee and a pinch of sea salt until creamy.

  • 4

    Season the beef strips generously with sea salt and black pepper.

  • 5

    Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

  • 6

    Add the beef strips to the skillet in a single layer and sear for 2-3 minutes per side until a golden-brown crust forms.

  • 7

    Serve the seared beef over the warm sweet potato mash with the steamed carrots on the side.

Seared Beef Strips with Sweet Potato Mash and Steamed Carrots

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

Seared Beef Strips with Sweet Potato Mash and Steamed Carrots

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Sweet Potato Mash and Steamed Carrots

Pan-seared grass-fed beef strips served over creamy mashed sweet potatoes with tender steamed carrots, finished with a touch of savory ghee.

NUTRITION

536kcal
Protein
41.5g
Fat
21.4g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Top Sirloin Steak, sliced into strips

200 grams Sweet Potato, peeled and cubed

150 grams Carrots, sliced into rounds

1 teaspoon Ghee

2 teaspoons Avocado Oil

Sea salt and black pepper to taste

PREPARATION

  • 1

    Place the cubed sweet potatoes in a pot of salted water and bring to a boil, cooking until fork-tender.

  • 2

    While the potatoes cook, place the carrot rounds in a steamer basket over boiling water and steam until tender but still vibrant.

  • 3

    Drain the sweet potatoes and mash them thoroughly with the ghee and a pinch of sea salt until creamy.

  • 4

    Season the beef strips generously with sea salt and black pepper.

  • 5

    Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

  • 6

    Add the beef strips to the skillet in a single layer and sear for 2-3 minutes per side until a golden-brown crust forms.

  • 7

    Serve the seared beef over the warm sweet potato mash with the steamed carrots on the side.