The Best Meal Prep I’ve Done To Date

Ingredients

• 2 lb Beef Chuck (cut into large bite‑size chunks)
• 2 tsp Salt (for seasoning beef and bean salad)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Smoked Paprika
• 1 Bay Leaf
• 4 cup Beef Stock (low‑sodium)
• 2 cup Pinto Beans (cooked, drained and rinsed)
• 1 cup Corn Kernels (fresh, frozen or canned (drained))
• 1 Red Bell Pepper (seeded and diced)
• 1 Cucumber (peeled if desired and diced)
• 2 tbsp Olive Oil (extra‑virgin)
• 2 tbsp Lime Juice (freshly squeezed)
• 2 cup Long Grain White Rice (rinsed)
• 1 tsp Turmeric Powder (for yellow color)
• 4 cup Water (for cooking rice)
• 1/2 cup Cilantro (chopped)
• 1 Jalapeño (seeded and minced)

Instructions

1. Trim and Chunk Beef

   Place the beef chuck on a cutting board and cut into large bite‑size chunks, about 1½‑2 inches each.

   Time: PT10M

2. Season the Beef

   Generously sprinkle salt, black pepper, garlic powder, onion powder, and smoked paprika on all sides of the beef chunks. Toss to coat evenly.

   Time: PT5M

3. Brown the Beef

   Heat 2 tbsp olive oil in the Dutch oven over medium‑high heat. Add the beef in a single layer (do not overcrowd) and sear until a deep brown crust forms, about 3‑4 minutes per side. Work in batches if needed.

   Time: PT15M

   Temperature: Medium‑High

4. Braise the Beef

   Return all browned beef to the pot. Add the bay leaf and pour in 4 cups beef stock. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2 hours, or until the meat falls apart easily.

   Time: PT2H

   Temperature: Low Simmer

5. Prepare the Bean‑Corn Salad

   While the beef is braising, rinse and drain the pinto beans. In a mixing bowl combine beans, corn kernels, diced red bell pepper, and diced cucumber.

   Time: PT5M

6. Dress the Salad

   Whisk together 2 tbsp olive oil, 2 tbsp fresh lime juice, and a pinch of salt. Pour over the bean‑corn mixture and toss gently to coat.

   Time: PT5M

7. Cook Yellow Rice

   Rinse 2 cups long grain rice until water runs clear. In a saucepan combine rice, 4 cups water, 1 tsp turmeric, and a pinch of salt. Bring to a boil, then cover and reduce to low heat for 18‑20 minutes, until water is absorbed and rice is tender.

   Time: PT20M

   Temperature: Medium

8. Make Cilantro‑Lime Salsa

   In a small bowl combine chopped cilantro, juice of 1 lime, minced jalapeño, and a pinch of salt. Stir until well mixed.

   Time: PT5M

9. Shred the Beef

   When the beef is fork‑tender, remove from the pot and shred with two forks. Discard the bay leaf. Return shredded meat to the pot to keep warm.

   Time: PT5M

10. Assemble Meal‑Prep Bowls

    Divide the yellow rice among four storage containers. Top each with a generous scoop of shredded beef, a mound of bean‑corn salad, and a spoonful of cilantro‑lime salsa. Garnish with extra cilantro if desired.

    Time: PT5M

11. Cool and Store

    Allow the bowls to cool to room temperature (no more than 30 minutes), then seal and refrigerate. They will keep for up to 5 days.

    Time: PT10M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

70 g

Fat

30 g

Fiber

12 g