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Glazed Beef Tenderloin with Veggies and Rice

Category Main Course
Servings 2 servings
Calories 665 calories
Skill Required Medium
Duration 30 minutes

If you’re struggling to pick between meat, rice, cooked vegetables, and fresh salad as a meal, don’t waste more time scratching your head! Just add all of the above to your bowl. Try this glazed beef tenderloin with veggies and rice and explore different tastes and textures in the same dish!

  • 10 ounces (300 grams) beef tenderloin, sliced
  • 2 tablespoons vegetable oil
  • Salt
  • 1/2 lime
  • 1 tablespoon soy sauce
  • 1 teaspoon butter
  • 4 carrots, small size
  • 3 radishes, halves
  • 1/4 teaspoon dried oregano
  • 1 red chili pepper, sliced
  • 1 handful green beans
  • 1 cup (220 grams) cooked rice
  • 1 handful valerian leaves
  • 1 tablespoon peanuts, crushed
  • Heat the vegetable oil in a skillet and add the beef tenderloin slices.
  • Season them with salt and stir.
  • Squeeze some lime juice and add the soy sauce.
  • Fry for 30 to 60 seconds. Flip the steaks over and sear the other side for 30 to 60 seconds. Do not overcook. Set the steaks aside.
  • Take another skillet and melt the butter in it.
  • Add the carrots and cook them until they soften just a little and turn golden.
  • Add the radishes, dried oregano, chili pepper, and green beans. Cook until the green beans are crisp-tender.
  • Season with salt and pepper. Set aside.
  • Split the cooked rice in two servings, then top them with valerian, cooked vegetables, and beef tenderloin pieces.
  • Sprinkle peanuts.
Nutrition Per Serving
665 kcal
32 g
49 g
43 g