Name: Seared Beef Tenderloin and Cauliflower Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Leftover beef tenderloin; 1.5 cups Cauliflower rice; 1 tbsp Toasted sesame oil; 1 tbsp Coconut aminos; 0.25 whole Avocado; 1 cup Bell peppers; 1 tsp Fresh ginger; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Green onions

Seared Beef Tenderloin and Cauliflower Rice Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Beef Tenderloin and Cauliflower Rice Bowl

Sautéed leftover beef tenderloin strips served over a bed of ginger-infused cauliflower rice with creamy avocado and crisp bell peppers.

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NUTRITION

Protein

69.8g

Fat

55.9g

Carbs

22.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Leftover beef tenderloin

1.5 cups Cauliflower rice

1 tbsp Toasted sesame oil

1 tbsp Coconut aminos

0.25 whole Avocado

1 cup Bell peppers

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

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PREPARATION

1
Slice the leftover beef tenderloin into thin, bite-sized strips and set aside.
2
Heat half of the toasted sesame oil in a large skillet over medium-high heat.
3
Add the cauliflower rice, grated fresh ginger, and minced garlic to the skillet, sautéing for 4-5 minutes until tender and fragrant.
4
Push the cauliflower rice to one side of the pan and add the remaining sesame oil and sliced bell peppers, cooking for 2 minutes until just softened.
5
Add the beef tenderloin strips to the pan, seasoning with sea salt and black pepper, and toss quickly for 1-2 minutes just to heat through.
6
Stir in the coconut aminos to glaze the beef and vegetables, then remove the skillet from the heat.
7
Transfer the mixture to a bowl and top with sliced avocado and green onions before serving.