YOUR SOLIN GENERATED RECIPE
Seared Lean Beef Strips with Roasted Vegetables and Jasmine Rice
Pan-seared sirloin strips served over fluffy jasmine rice with oven-roasted zucchini and peppers, finished with a crisp arugula side salad.
INGREDIENTS
6.3 ounces Beef Top Sirloin, sliced into strips
0.75 cup cooked Jasmine Rice
1 cup Zucchini, chopped
0.5 cup Red Bell Pepper, sliced
1.5 teaspoons Extra Virgin Olive Oil
1 cup fresh Arugula
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the chopped zucchini and sliced bell peppers with 1 teaspoon of olive oil and a pinch of sea salt.
Spread the vegetables on the baking sheet and roast for 18-20 minutes until tender and slightly charred.
While the vegetables roast, prepare the jasmine rice according to package instructions or reheat pre-cooked rice until fluffy.
Season the beef strips with sea salt, cracked black pepper, and optional garlic powder.
Heat the remaining 0.5 teaspoon of olive oil in a heavy skillet or cast-iron pan over medium-high heat.
Add the beef strips to the hot pan and sear for 2-3 minutes, tossing occasionally, until browned on the outside but still juicy.
Assemble the bowl by placing the jasmine rice at the base, topping with the roasted vegetables and seared beef.
Serve the fresh arugula on the side or mixed in as a crisp salad component with a squeeze of fresh lemon juice.