Lemon Herb Beef and Roasted Vegetable Bowls
Ingredients:
1.5 lbs beef sirloin steak, cut into 1-inch cubes
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
1 lemon, zested and juiced
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 lb baby potatoes, halved or quartered if large
1 lb carrots, peeled and chopped into 1-inch pieces
1 red bell pepper, cored, seeded, and chopped
1 zucchini, chopped
2 tbsp fresh parsley, chopped (for garnish)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the potatoes, carrots, bell pepper, and zucchini with 1 tbsp olive oil, salt, and pepper. Spread the vegetables in a single layer on a large baking sheet.
3. Roast the vegetables for 20-25 minutes, or until tender and slightly browned, stirring halfway through.
4. While the vegetables are roasting, heat the remaining olive oil in a large skillet over medium-high heat. Add the beef cubes and cook until browned on all sides.
5. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
6. Pour in the lemon juice and zest. Stir in the oregano, thyme, salt, and pepper.
7. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the beef is cooked through. If the liquid reduces too much, add a splash of water.
8. Once the beef is cooked and the vegetables are roasted, divide the vegetables among bowls. Top with the lemon herb beef.
9. Garnish with fresh parsley before serving.