High Protein Sticky Garlic Beef Meal Prep

Steps

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1. 1
   Freeze the beef for about 20–30 minutes to firm it up slightly, then slice it thinly against the grain to break up the muscle fibers and maximize tenderness.
   ▶ ≈0:12
2. 2
   Place the sliced beef in a large bowl and add cornflour, baking soda, grated garlic, grated ginger, and black pepper. Mix thoroughly to coat everything evenly, then let rest for about 30 minutes.
   ▶ ≈0:37
3. 3
   Combine hoisin sauce, soy sauce, oyster sauce, honey, sesame oil, black pepper, and chicken stock in a bowl. Whisk together until smooth and set aside.
   ▶ ≈1:30
4. 4
   Rinse the jasmine rice and place it in a saucepan with chicken stock. Bring to a boil over high heat, give it a quick stir to prevent clumping, cover, reduce to low heat, and cook for 12 minutes. Turn off heat and keep the lid on for another 5 minutes to finish steaming.
   ▶ ≈1:58
5. 5
   Heat a large pan or wok over high heat and add oil. Sear the marinated beef in batches—add about half the beef, spread it out without overlapping, and keep the heat high to develop a nice crust. Cook each side for about 2 minutes to medium-rare, then transfer to a bowl. Repeat with the remaining beef.
   ▶ ≈2:30
6. 6
   Turn the pan to medium heat, add all the seared beef back along with any resting juices. Whisk the sauce one more time and pour it into the pan.
   ▶ ≈3:27
7. 7
   Mix the beef through the sauce, making sure everything is coated. Cook for about 2 minutes until thick, glossy, and fully coating the beef. Add some of the sliced spring onion if desired. If the sauce reduces too much, add a splash of chicken stock to thin it out.
   ▶ ≈3:39
8. 8
   Carefully remove the rice pot's lid and fluff the rice with a fork or spatula. Add more spring onions, sesame oil, and sesame seeds if desired.
   ▶ ≈4:32
9. 9
   Divide the rice evenly among five 750 ml containers, placing it on one side. Portion the beef evenly alongside the rice. Distribute the pan sauce evenly among all five containers. Sprinkle with sesame seeds and divide the remaining spring onion as garnish.
   ▶ ≈4:45
10. 10
    Cool the containers for about 15–20 minutes before closing the lids. Store in the fridge for up to 4 days or freeze for up to 4 months. To reheat, microwave for about 3 minutes, stirring halfway through.
    ▶ ≈5:23