Honey Lime Steak Burrito Bowls Meal Prep

Ingredients

• 1.5 lb Top Sirloin Steak (Trim excess fat and cut into thin fajita‑style strips (about 2 in long, ¼ in wide))
• 1 tbsp Soy Sauce (Low‑sodium preferred)
• 2 tbsp Lime Juice (Freshly squeezed)
• 1 tbsp Olive Oil (Neutral‑flavored oil works as well)
• 1 tbsp Chili Powder
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Black Pepper (Freshly ground if possible)
• 0.5 tsp Salt
• 0.25 tsp Baking Soda (Helps tenderize the steak)
• 1.5 cup Long Grain White Rice (Dry, uncooked)
• 1 small Jalapeño (Seeds removed for less heat if desired)
• 2 stalks Green Onions (Roughly chopped)
• 0.5 cup Cilantro (Stems and leaves included, roughly chopped)
• 0.25 cup Water (for blender) (Helps blend the herb mixture)
• 1 tsp Neutral Oil (Divided for cooking steak)
• 1 tbsp Honey
• 1 cup Frozen Corn Kernels (No need to thaw)
• 1 medium Red Bell Pepper (Diced small)
• 1 can Black Beans (15.5 oz (430 g), drained and rinsed)
• 10 tbsp Salsa (Store‑bought, divided 2 tbsp per bowl)

Instructions

1. Slice the steak

   Trim excess fat from the top sirloin and cut it into thin fajita‑style strips, about 2 in long and ¼ in wide.

   Time: PT5M

2. Marinate the beef

   In a large bowl placed on a scale, combine 1 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp olive oil, 1 tbsp chili powder, 1 tsp each of onion powder, garlic powder, and black pepper, ½ tsp salt, and ¼ tsp baking soda. Stir, then add the sliced steak and massage with your hands until fully coated.

   Time: PT3M

3. Rinse the rice

   Measure 1½ cups (270 g) dry long‑grain rice and rinse under cold water until the water runs clear.

   Time: PT2M

4. Cook the rice

   Place the rinsed rice in the rice cooker, add water just below the 2‑cup line (≈2 cups), and start the cooker. If using a pot, combine rice with 2¼ cups (340 g) water, bring to a boil, then simmer covered for 18‑20 minutes.

   Time: PT20M

5. Prep the vegetables

   Dice the red bell pepper, roughly chop the jalapeño (remove seeds if desired), green onions, and cilantro.

   Time: PT5M

6. Blend the herb mixture

   Add the chopped jalapeño, green onions, cilantro and ¼ cup (60 g) water to the blender. Pulse until mostly smooth with some small herb pieces remaining.

   Time: PT2M

7. Cook first batch of steak

   Heat the skillet over medium‑high (≈7.5/10) and add ½ tbsp (7.5 g) oil. Add half of the marinated steak in a single layer, let sit 1‑2 minutes for color, then flip and cook another 2 minutes. Remove and set aside.

   Time: PT5M

   Temperature: medium-high

8. Cook second batch of steak

   Add the remaining ½ tsp (7.5 g) oil to the skillet, then cook the rest of the steak using the same 2‑minute‑per‑side method. Transfer to the pan with the first batch.

   Time: PT5M

   Temperature: medium-high

9. Glaze the steak

   Drizzle 1 tbsp (21 g) honey and 1 tbsp (15 g) lime juice over the combined steak, stir, and cook 1‑2 minutes until the honey caramelizes. Taste and adjust salt if needed.

   Time: PT2M

   Temperature: medium-high

10. Sauté corn and bell pepper

    Wipe the skillet, add 1 tbsp (15 g) oil, then add 1 cup (170 g) frozen corn and the diced red bell pepper. Cook, stirring occasionally, until the pepper softens and the corn is heated through, about 5 minutes. Season with salt.

    Time: PT5M

    Temperature: medium-high

11. Combine herb mixture with rice

    When the rice is done, fluff it, then pour the blended jalapeño‑cilantro mixture over the rice. Stir gently, replace the lid, and let steam for an additional 5‑7 minutes.

    Time: PT7M

12. Warm black beans (optional)

    Drain and rinse the 15.5‑oz can of black beans. They can be added cold to the bowl and will heat in the microwave when reheated.

    Time: PT1M

13. Assemble the burrito bowls

    Divide the herb‑infused rice, steak, corn‑pepper mix, and black beans evenly among five meal‑prep containers. Add 2 tbsp (30 g) salsa to each bowl, creating a small well for the sauce.

    Time: PT5M

14. Cool and store

    Allow the bowls to cool slightly, then seal with lids and refrigerate. They keep up to 5 days.

    Time: PT5M

Nutrition Facts

Calories

605

Protein

41 g

Carbohydrates

60 g

Fat

15 g

Fiber

8 g

Ingredient Substitutions

• Instead of Top Sirloin Steak: Flank steak, Skirt steak
• Instead of Soy Sauce: Tamari
• Instead of Lime Juice: Bottled lime juice
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Chili Powder: Smoked paprika + cayenne
• Instead of Long Grain White Rice: Basmati rice, Jasmine rice
• Instead of Jalapeño: Serrano pepper, green chili
• Instead of Green Onions: chives
• Instead of Cilantro: fresh parsley
• Instead of Neutral Oil: olive oil, vegetable oil
• Instead of Honey: agave nectar
• Instead of Frozen Corn Kernels: fresh corn, frozen mixed vegetables
• Instead of Red Bell Pepper: any color bell pepper
• Instead of Black Beans: pinto beans, kidney beans
• Instead of Salsa: pico de gallo, fresh tomato salsa

Equipment Needed

• Sharp Chef's Knife
• Cutting Board
• Large Mixing Bowl
• Digital Kitchen Scale
• Blender
• Rice Cooker
• Large Skillet
• Measuring Spoons
• Spatula or Wooden Spoon
• Meal Prep Containers

Critical Steps — Do Not Skip

• Slice the steak thinly for quick cooking and tender texture.
• Include baking soda in the marinade to prevent toughness after reheating.
• Cook steak in batches to avoid overcrowding the pan and ensure proper browning.
• Caramelize the honey‑lime glaze quickly to avoid burning.
• Steam the rice with the jalapeño‑cilantro mixture for infused flavor.

Chef Tips from the Video

• Pat the steak strips dry with paper towels before marinating for better sear.
• Let the cooked steak rest for a couple of minutes before slicing again; it retains juices.
• Use a high‑smoke‑point oil (like avocado oil) if you prefer a higher cooking temperature.

Troubleshooting

Storage

Refrigerator: Up to 5 days in airtight containers.

Freezer: Can freeze for up to 1 month; thaw in fridge before reheating.

Room temperature: Not recommended; food safety concerns.

Make-Ahead Tips

• Slice and marinate the steak up to 12 hours ahead; keep refrigerated.
• Cook the rice and store it separately; reheat with the herb mixture before serving.
• Pre‑portion salsa into small containers for quick assembly.

Frequently Asked Questions