Dylan’s Gourmet Beef & Roasted Veggie Skillet

A Moderate Carb Delight As someone who believes that every meal should feel like a culinary experience, I’ve crafted this dish to strike the perfect balance between flavor and nourishment. This Beef & Roasted Veggie Skillet offers the richness of sautéed beef, paired with the earthy sweetness of roasted root vegetables. It’s simple yet sophisticated—a satisfying and nourishing meal without the carb overload. Whether you’re hosting friends or just indulging yourself, this dish will elevate your keto journey, making healthy eating feel luxurious.

Ingredients:

• 1 lb beef sirloin, thinly sliced (grass-fed for the ultimate flavor)
• 1 medium sweet potato, diced (our touch of moderate carbs for energy)
• 1 zucchini, sliced
• 1 red bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 3 tablespoons olive oil (for richness and to bring everything together)
• 2 cloves garlic, minced (always essential for depth of flavor)
• 1 tablespoon balsamic vinegar (adds a hint of acidity and caramelization)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped for garnish (for a touch of freshness)

Instructions:

1. Roast the Vegetables: Preheat your oven to 400°F (200°C). In a bowl, toss the diced sweet potato, zucchini, bell pepper, and red onion with 2 tablespoons of olive oil, smoked paprika, oregano, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, until the vegetables are tender and slightly caramelized.
2. Sear the Beef: While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and sauté for 30 seconds until fragrant. Add the sliced beef and sear for 3-4 minutes on each side until it’s browned but still tender. Drizzle with balsamic vinegar for a hint of sweetness and depth.
3. Combine and Serve: Once the vegetables are ready, toss them into the skillet with the beef. Stir everything together to let the flavors meld for another 2-3 minutes. Garnish with freshly chopped parsley before serving.

Serve this meal as a stand-alone dish or alongside a fresh green salad for added texture and flavor.

Macros (Approximate per serving):

• Servings: 3
• Calories: 573
• Total Carbs: 32g
• Fiber: 8g
• Net Carbs: 24g
• Protein: 35g
• Fat: 35g

Dylan’s Tip: For those who like a little extra crunch, add some toasted almonds or walnuts on top. The nuttiness pairs perfectly with the savory beef and roasted vegetables, creating a truly gourmet experience.