Steak, Shrimp, and Veggie Skillet

Instructions:

1. Cook Steak:
   • Heat 1 tbsp olive oil in a large skillet over medium-high heat.
   • Add steak, season with salt, pepper, and chili powder. Cook for 2-3 minutes per side until browned. Remove and set aside.
2. Sauté Veggies:
   • In the same skillet, add another tbsp olive oil. Sauté onions, bell peppers, zucchini, and asparagus for 4-5 minutes until tender.
   • Add garlic and shrimp, sprinkle with smoked paprika and soy sauce. Cook for another 2-3 minutes until shrimp turn pink.
3. Combine and Serve:
   • Return steak to the skillet, mix everything together.
   • Add butter for extra richness (optional) and cook for 1 more minute.
   • Serve hot.

Notes:

• Use a well-marbled steak like ribeye or sirloin for the best flavor.
• If using frozen shrimp, thaw and pat dry before cooking.
• Adjust seasoning to taste.

Tips:

• Serve over cauliflower rice for a keto-friendly option.
• Add mushrooms or cherry tomatoes for extra texture.
• Drizzle with fresh lemon juice for a zesty finish.

Nutritional Info (per serving, approx.):

• Calories: 320
• Carbohydrates: 6g
• Protein: 38g
• Fat: 14g
• Fiber: 2g
• Sugar: 2g

Benefits:

• Steak: High in iron and protein.
• Shrimp: Low in calories, rich in lean protein and omega-3s.
• Vegetables: Provide fiber, vitamins, and antioxidants.

Q&A:

• Can I use chicken instead of steak? Yes! Substitute with sliced chicken breast and adjust cooking time.
• How do I store leftovers? Keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet.
• Can I meal prep this dish? Absolutely! Cook in advance and store in portions for easy grab-and-go meals.

Enjoy your flavorful Steak, Shrimp, and Veggie Skillet! 🥩🍤🥦🍅