Seared Beef Strips with Roasted Brussels Sprouts and Brown Rice

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

Seared Beef Strips with Roasted Brussels Sprouts and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Brussels Sprouts and Brown Rice

Cast-iron seared sirloin strips paired with oven-roasted brussels sprouts and nutty brown rice, finished with a cool garlic-herb yogurt sauce for a savory, caramelized bite.

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NUTRITION

468kcal
Protein
46g
Fat
16g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Top Sirloin Steak, sliced into strips

1/2 cup cooked Brown Rice

1 cup Brussels Sprouts, halved

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

Garlic powder, salt, and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss the halved Brussels sprouts with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sprouts for 20-25 minutes, tossing halfway through, until they are tender and the edges are nicely browned.

  • 4

    While the vegetables roast, season the beef strips with salt, pepper, and a dash of garlic powder.

  • 5

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.

  • 6

    Add the beef strips to the skillet in a single layer and sear for 2-3 minutes per side until a dark crust forms and they reach your desired doneness.

  • 7

    In a small ramekin, stir the Greek yogurt with a teaspoon of water and a pinch of garlic powder to create a smooth, pourable sauce.

  • 8

    Plate the seared beef over the warm brown rice, serve the roasted sprouts alongside, and drizzle the garlic yogurt sauce over the steak.

Seared Beef Strips with Roasted Brussels Sprouts and Brown Rice

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

Seared Beef Strips with Roasted Brussels Sprouts and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Brussels Sprouts and Brown Rice

Cast-iron seared sirloin strips paired with oven-roasted brussels sprouts and nutty brown rice, finished with a cool garlic-herb yogurt sauce for a savory, caramelized bite.

NUTRITION

468kcal
Protein
46g
Fat
16g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Top Sirloin Steak, sliced into strips

1/2 cup cooked Brown Rice

1 cup Brussels Sprouts, halved

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

Garlic powder, salt, and pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the halved Brussels sprouts with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sprouts for 20-25 minutes, tossing halfway through, until they are tender and the edges are nicely browned.

  • 4

    While the vegetables roast, season the beef strips with salt, pepper, and a dash of garlic powder.

  • 5

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.

  • 6

    Add the beef strips to the skillet in a single layer and sear for 2-3 minutes per side until a dark crust forms and they reach your desired doneness.

  • 7

    In a small ramekin, stir the Greek yogurt with a teaspoon of water and a pinch of garlic powder to create a smooth, pourable sauce.

  • 8

    Plate the seared beef over the warm brown rice, serve the roasted sprouts alongside, and drizzle the garlic yogurt sauce over the steak.