Dinner · 45 min · brazilian

Picadinho (Brazilian Beef Hash)

Beef tenderloin does the heavy lifting here, with onion rounding it out. A Brazilian dinner that takes 45 minutes, start to finish. It is weeknight cooking that still hits your targets — 52 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Beef tenderloin
• 1 Onion
• 4 cloves Garlic
• 2 Tomatoes
• 1 Bell pepper
• 2 Potatoes
• 3 tbsp Olive oil
• 4 Eggs
• 0.5 cup Parsley
• 2 tsp Salt

Steps

1. Cut the beef into small, even cubes — picadinho means “little chopped,” and the small cut is what lets it cook fast and stay tender.
2. Sear the beef in batches in screaming-hot oil, 2 minutes per batch, and set aside. The pieces should be browned outside and pink inside.
3. In the same pan, crisp small cubes of potato until golden, then soften the onion, pepper, and garlic.
4. Add the chopped tomatoes and cook 5 minutes into a pan sauce, scraping up the browned bits.
5. Return the beef and potatoes to the pan and toss 2 minutes to marry everything — the beef should finish medium, never gray.
6. Serve over rice topped with a fried egg, with farofa and parsley alongside. Picadinho is São Paulo’s beloved weeknight luxury.

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