Bulgogi Beef Tenderloin
with Roasted Carrots & Lemony Rice
- Soy
- Sesame
- Wheat
- Milk
If you can’t get enough of Korean-inspired flavors, this meal is sure to leave you satisfied. The dish centers around savory-sweet bulgogi sauce, whisked with a bit of butter and spooned over succulent pork filet. There’s also tender roasted carrots and fluffy rice on the side. Yeah, this meal has a little bit of something for everyone.
Ingredients
12 ounce
Carrots
1 unit
Lemon
2 unit
Scallions
10 ounce
Beef Tenderloin Filets
½ cup
Jasmine Rice
4 ounce
Bulgogi Sauce
(Contains: Soy, Sesame, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots into 1⁄2-inch-thick rounds. Zest and quarter lemon. Trim and thinly slice scallions, separating whites from greens.
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, toss carrots on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, spread out across entire sheet.) • Roast carrots on top rack for 10 minutes (you’ll add the pork then).
Roast carrots on top rack for 10 minutes (you’ll add the chicken then).
Roast carrots on top rack for 13 minutes (you’ll add the beef then).
• Meanwhile, pat pork* dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. • Once carrots have roasted 10 minutes, stir carrots and carefully place seared pork on opposite side. (For 4 servings, place pork on a second sheet; roast on middle rack.) • Return to top rack; roast until pork is cooked through and carrots are tender, 10-12 minutes more.
Swap in chicken* for pork. Sear 2-3 minutes per side. Once carrots have roasted 10 minutes, stir carrots and place chicken on opposite side of sheet. Roast until cooked through, 10-12 minutes more.
Swap in beef* for pork. Sear 2-4 minutes per side. Once carrots have roasted 13 minutes, stir carrots and place beef on opposite side of sheet. Roast to desired doneness, 5-10 minutes more.
• When pork and carrots have 5 minutes left, melt 1 TBSP butter in pan used for pork over medium-high heat. Add scallion whites and cook until fragrant, 1-2 minutes. • Stir in bulgogi sauce and 1 TBSP water. Bring to a simmer, stirring, until warmed through, 2-3 minutes. Turn off heat. TIP: If sauce is too thick, stir in a splash more water.
• Fluff rice with a fork. Stir in half the lemon zest (add more if you like), 1 TBSP butter, and a squeeze of lemon juice; season with salt and pepper. • Thinly slice pork crosswise. • Divide rice, pork, and carrots between plates. Drizzle pork with sauce. Sprinkle with scallion greens and sesame seeds. Serve with remaining lemon wedges on the side.
Thinly slice chicken or beef against the grain.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish, especially the tasty bulgogi sauce, though some found it a bit salty.
- Ease of prep: Most found it easy to prepare without much mess, and one customer successfully used an air fryer 🍳.
- Suggestions: Consider adding Gochujang to the bulgogi sauce for extra spice, and adjust salt to taste.
- Portions: Some felt there wasn't enough protein; consider ordering a double portion if you're extra hungry.
- Vegetables: A few wanted more variety beyond carrots; try adding your favorite veggies for a custom touch.
Reviews from our home cooks
It was really good with the beef tenderloin this time! We've also done the pork and both are very good! Thank you!!!!
Easy to prepare and tasted wonderful. Will request again!! Thanks
This was delicious 😋 not too complicated and didn't leave a huge mess.
Added some Gochujang to the Bulgogi for a little spice.
Very salty bulgogi sauce. Luckily I used tenderloin, which is hard not to eat.
Followed the instructions to a t...but the rice was pasty and not good. Had to make my own rice with Minute Rice.
The sauce and meat was good. The rice didn't turn out for some reason. We followed directions to a tea.
Not fond of the lemon in the rice but everything else was good
Get more creative with the veg nothing but carrots is weak
