Meal Prep Vietnamese Beef and Riced Veggies
If you struggle to eat lunch every day then I suggest this Meal Prep Vietnamese Beef and Riced Veggies, which will allow you a healthy meal each day.
If you struggle to eat lunch every day then I suggest this Meal Prep Vietnamese Beef and Riced Veggies, which will allow you a healthy meal each day.
- 1 teaspoon salt
- 1/2 cup water
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon pepper
- 3 cloves garlic
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon sesame seeds
- 6 green onions
- 2 cups broccoli
- 1/4 cup olive oil (divided)
- 1 pound beef skirt steak
- 1/4 cup hoisin
- 2 tablespoons peanut butter (or any other kind of nut butter)
- 2 tablespoons red chili paste
- 1 1/2 cup frozen riced cauliflower
- 1 cup frozen riced carrots
- 1 cup frozen riced broccoli
- 2 tablespoons green onions (chopped)
- Carbohydrate 17.1585936818008 g
- Cholesterol 0.384 mg
- Fat 3.43728135897436 g
- Fiber 2.51348290023315 g
- Protein 2.72528257692591 g
- Saturated Fat 0.499163512820513 g
- Serving Size 1 1 Serving (196g)
- Sodium 225.316712821975 mg
- Sugar 14.6451107815676 g
- Trans Fat 0.277271358974359 g
- Calories 103 calories
Step-by-step
- In a small bowl combine the Garlic Cloves, Brown Sugar, 1 tablespoon of the Olive Oil, Salt, and Pepper. Rub the mixture on the Skirt Steak making sure to coat both sides.
- Heat a large heavy bottomed skillet over high heat until very hot and add 3 tablespoons of the Olive Oil and let warm.
- Gently add the meat to the skillet and lower heat to medium-high. Cook on each side for about 7 to 8 minutes or until the meat reached a temperature of 140 degrees.
- Once you've flipped the meat add in the Broccoli and sautee until the meat has finished cooking. Just before removing the meat from the pan add the Green Onions and cook for about 1 minute.
- While the meat is cooking place the riced Cauliflower, Carrots and Broccoli in one microwave proof bowl and stir to combine. Cook in the microwave for about 4 to 6 minutes or until fully cooked (most packages will also have cooking instructions you can follow).
- Divide the veggie mixture between 5 meal prep containers.
- Slice the beef in thin pieces and later on top of the riced veggies.
- Scoop the broccoli and onions out of the skillet and place on top of the beef.
- To garnish add extra green onions and Sesame Seeds.
- To prepare the Hoison Sauce, mix all the ingredients together in a saucepan using a wire or rubber whisk. Once just heated and combined pour into an airtight container for storage and place in the fridge. You can also store in separate containers to take on the go with your meal prep dishes.
My Go-To Meal Prep for Busy Weekdays: Vietnamese Beef and Riced Veggies
As a working mom, time is my most precious commodity. Juggling work, family, and trying to maintain a healthy diet can feel like an impossible task. That's why I've become a huge fan of meal prepping, and this Vietnamese Beef and Riced Veggies recipe has become a staple in my weekly routine. It's quick to prepare, incredibly flavorful, and provides a healthy, satisfying lunch for five days.
The beauty of this dish lies in its versatility. I love the combination of tender beef skirt steak, perfectly seasoned with a touch of brown sugar and garlic, and the vibrant crunch of the riced veggies. The riced cauliflower, carrots, and broccoli offer a lighter alternative to traditional rice, while still delivering a satisfying carbohydrate base. I often add a little extra kick with some crushed red pepper flakes—just a pinch to add a touch of warmth without overpowering the delicate flavors of the beef.
One of the reasons I appreciate this meal prep recipe so much is the ease of customization. If I don't have skirt steak on hand, I can easily substitute with sirloin or even chicken breast. The riced veggie mix is also incredibly versatile; feel free to experiment with other frozen vegetables, such as peas, green beans, or even corn. Sometimes I swap out the riced cauliflower and use riced broccoli for a greener twist. The possibilities are endless!
The hoisin sauce is the perfect finishing touch. It adds a rich, savory depth of flavor that elevates the entire dish. I typically make a larger batch and store it in the refrigerator for the week, using it as a sauce not just for this meal prep but also for stir-fries or as a marinade for other protein. The peanut butter adds a delightful creaminess and subtle sweetness to the sauce. This sauce truly elevates the flavors and keeps me excited about my lunch for the week.
Beyond the delicious taste and convenience, this meal prep recipe also helps me stay on track with my health goals. It's a balanced meal with a good source of lean protein, fiber-rich vegetables, and healthy fats. I feel energized and satisfied throughout my busy workday. No more grabbing unhealthy takeout or skipping lunch altogether! This recipe is my secret weapon for maintaining a healthy lifestyle without sacrificing valuable time. It’s a win-win situation for busy professionals and those simply looking for a delicious, nutritious meal without spending hours in the kitchen.
Beyond the practical aspects, meal prepping with this recipe has become a small act of self-care for me. It's a way to show myself that I value my health and well-being, even amid a hectic schedule. Knowing that I have healthy, delicious meals ready to go each day relieves a significant amount of stress and allows me to focus my energy on other things. In today’s fast-paced world, taking care of ourselves should be a priority and making this dish has become a delightful little routine I look forward to each week.
Ingredients: I usually make a large batch on Sundays which makes the weekday prep even smoother. It is important to have all the ingredients ready before starting to avoid delays and frustrations. There are plenty of recipes online to experiment with, but having this base recipe has been a life saver for me.
Tips for Success:
- Invest in good quality meal prep containers – airtight containers will keep your food fresh and prevent spills.
- Don't be afraid to experiment with different vegetables – the riced vegetable mix is very adaptable.
- Prepare the hoisin sauce ahead of time – this will save you time during the week.
- Label your meal prep containers clearly with the date – this helps to ensure that you are eating the freshest food.
- Make extra! You can always freeze the extra portions for a future meal, making your weekly prep go even smoother.
This recipe is a game changer for anyone struggling to find time for healthy meals. It's quick, simple, delicious, and incredibly convenient. Try it and see how it transforms your week!
