Bulgogi Beef Tenderloin

• 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.