Ingredients
Scale
- 1 lb beef tenderloin
- 2 tbsp grated fresh ginger
- 1/4 cup freshly squeezed lime juice
- 2 tbsp honey
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup short-grain rice
- 3 garlic cloves, minced
- Green onions for garnish
- Fresh cilantro for garnish (optional)
Instructions
- In a mixing bowl, blend grated ginger, lime juice, honey, salt, and pepper. Add the beef tenderloin and coat well; marinate for at least 30 minutes.
- Rinse short-grain rice under cold water until clear. Combine with coconut milk and a pinch of salt in a pot over medium heat; bring to a simmer.
- Heat oil in a skillet over medium-high heat. Sear marinated beef on each side until browned (about 4-5 minutes); add minced garlic and sauté for another 30 seconds.
- Cover skillet, reduce heat to low, and cook until the internal temperature reaches 145°F (63°C), about 10-15 minutes.
- Let the rice sit covered after cooking for an additional 10 minutes before fluffing with a fork.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Searing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 450
- Sugar: 9g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 19g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg