I only make high protein meal preps

Ingredients

• 4 pieces Bell Peppers (diced)
• 2 teaspoons Cajun Seasoning (adjust to taste)
• 1 teaspoon Paprika (smoked paprika optional)
• 0.5 teaspoon Black Pepper (freshly ground)
• 3 pounds Shredded Beef Steak (cooked and shredded)
• 2 cups Uncooked Rice (long grain white rice)
• 9.5 ounces Bone Broth (low‑sodium)
• 83 grams Honey (raw honey)
• 60 grams Sriracha (spicy chili sauce)
• 2 tablespoons Cooking Oil (vegetable or canola oil)

Instructions

1. Dice the peppers

   Wash and dice four bell peppers into bite‑size pieces.

   Time: PT5M

2. Sauté peppers with spices

   Heat 2 tbsp oil in a large skillet over medium‑high heat. Add diced peppers, 2 tsp Cajun seasoning, 1 tsp paprika, and ½ tsp black pepper. Stir and cook until peppers are softened, about 8 minutes.

   Time: PT8M

   Temperature: medium‑high

3. Cook shredded beef

   Add the shredded beef steak to the skillet. Toss to combine with the seasoned peppers and continue cooking for another 8 minutes, allowing the beef to heat through and absorb flavors.

   Time: PT8M

   Temperature: medium‑high

4. Combine rice and broth

   Pour 9.5 oz bone broth into the skillet, then add 2 cups uncooked rice. Stir briefly, cover with a lid, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 15 minutes.

   Time: PT15M

   Temperature: low

5. Mix honey‑Sriracha sauce

   In a small mixing bowl, combine 83 g honey with 60 g Sriracha sauce. Whisk until smooth.

   Time: PT3M

6. Assemble meal prep containers

   Divide the beef‑rice mixture evenly among eight meal‑prep containers (about 1 cup each). Drizzle each portion with the honey‑Sriracha sauce or keep the sauce on the side.

   Time: PT5M

7. Cool and store

   Allow containers to reach room temperature (about 10 minutes), then refrigerate. The meals keep for up to 4 days, or freeze for up to 2 months.

   Time: PT5M

Nutrition Facts

Calories

636

Protein

34 g

Carbohydrates

46 g

Fat

19 g

Fiber

1 g