Steamed Beef, Chicken Tenderloin, and Vegetables

Name: Steamed Beef, Chicken Tenderloin, and Vegetables
Total time: 15 min
Yield: 700 g
Ingredients: Beech Mushroom (raw) 100 g; Napa Cabbage 200 bundle (10 leaves); Minari (Korean Water Dropwort, raw) 100 g; Mung Bean Sprout 100 g; Beef Chuck (front leg) 100 bundle; Chicken Tenderloin 100 g

Cook 15 min Difficulty EASY 361 kcal

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Steamed Beef, Chicken Tenderloin, and Vegetables finished dish

Ingredients

Main ingredients

Beech Mushroom (raw) 100 g
Napa Cabbage 2 bundle (10 leaves)
Minari (Korean Water Dropwort, raw) 100 g
Mung Bean Sprout 100 g
Beef Chuck (front leg) 1 bundle
Chicken Tenderloin 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 12.66 g 14%

Protein 50.76 g 57%

Fat 11.13 g 28%

Serving size 700g

Cooking steps

1

Cut the beef and chicken tenderloin into bite-sized pieces.
2

Slice the vegetables such as carrot, potato, and onion into easy-to-eat pieces.
3

Pour water into a steamer and bring to a boil.
4

Add the vegetables, beef, and chicken tenderloin to the steamer.
5

Season with salt and pepper.
6

Steam for 15–20 minutes until the ingredients are cooked through.
7

Transfer the finished dish to a plate.

Steamed Beef, Chicken Tenderloin, and Vegetables

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