Honey Lime Steak Burrito Bowls Meal Prep

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: shredded cheese blend

Nutritional yeast is a dairy-free option, while shredded blend is often cheaper.

Use your sharpest knife to cut the steak into thin strips of about 1/4 inch in thickness and 1 inch long.

In a large bowl mix together 1 tbsp of the oil, 1 tbsp of the lime juice, the soy sauce, all of the seasonings, and the baking soda. Stir to combine, this is the marinade.

Add the steak to the marinade and mix so each piece of beef is well coated. Massage the beef in your hands a bit to help tenderize it. Allow to marinate for a few minutes while you prepare the other ingredients.

Once it is ready to be cooked, heat a large skillet over medium high to high heat. To achieve proper browning, it is best to cook this steak in batches to not overcrowd the pan. I have accounted for 1 tbsp of oil to assist in cooking this beef.

Add half of the steak and 0.5 tbsp of oil to the pan and spread it out across the surface to give it space between pieces. Because we cut this so thin it will cook quickly. Give it about 2 minutes over the heat, undisturbed, to develop color and then toss it around to the other side. Cook for an additional 2 minutes and remove it from the pan and store on a plate.

Add the remaining oil and beef and repeat the cooking process. Once this 2nd batch is complete, add all the beef back to the pan and pour in 1 tbsp of lime juice and honey. Stir to coat the beef and allow to cook and caramelize over the heat for 1-2 minutes. Remove the skillet and set aside until you are ready to plate.

While the beef is marinating you can work through these remaining preparation steps.

Wash 1.5 cups (270g) of dry uncooked rice until the water runs clear. Cook the rice using your preferred method. I used my rice cooker and filled it with water to just barely beneath the 2 cup line. If you use the stovetop method, I would use 2.25 cups (540g) water to cook it.

While the rice is cooking, roughly chop the jalapeño, green onions, and cilantro into smaller pieces. If you don't like heat, remove the seeds and white interior of the jalapeño. You can include both the stems and leaves for the cilantro.

Add the chopped jalapeño, green onions, cilantro, and 0.25 cups of water to a small blender and blend until smooth. Set aside until the rice is ready.

Once the rice has finished cooking, pour in the green mixture and stir to evenly distribute. Place the lid back on top and allow it to steam for an additional 5-10 minutes.

Season with salt to your liking.

Wash and cut your bell pepper into a small dice to match the size of the corn kernels.

For this recipe I use frozen corn kernels to make things easy. Canned or fresh can obviously work as well. Weigh/measure out the corn to prepare to be cooked.

In your skillet, add 1 tbsp of oil over medium high heat and add in the corn and peppers. Sprinkle over some salt and cook for a few minutes until the peppers have begun to soften.

While the vegetables are cooking, drain and rinse 1 can of black beans. These won't need to be cooked, you can just portion them into your containers straight out of the can.

If you would like to pair this with a side of salsa, measure out 5 portions of 2 tbsp each into ramekins.

This recipe makes 5. Divide all of the steak, peppers/corn, beans, and rice evenly into your 5. It will last for up to 5 days in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens