Asian-style beef tenderloin
A source of protein and iron, this dish supports muscle and cardiovascular health. Asian spices add a rich flavor and have anti-inflammatory properties, making it ideal for a keto diet.
Cut the beef (500 g) into thin slices against the grain. Slice the onion (60 g) into thin feathers. Mix sesame seeds (12 g), coriander (2 g), celery seeds (1 g), cayenne pepper (0.5 g), cinnamon (0.3 g), table salt (3 g), and black pepper (0.5 g).
Dredge the beef in the spice mixture. Heat olive oil (15 g) over high heat, lay the meat in a single layer, and fry for 2-3 minutes on each side until browned. For medium doneness, bring the internal temperature to 57-60 °C, for well done to 68-70 °C. Transfer the meat to a plate.
In the same pan, quickly sauté the onion for 2-3 minutes until it becomes softer and picks up flavor from the pan. Return the beef, mix, and heat for 30 seconds. Serve immediately.
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