Beef & Veggies Meal Prep
This is a meal prep recipe for stir-fry beef & veggies. Meal prep means making meals in advance to reheat over the next couple of days, which is a huge convenience on busy weekdays. Most times, I cook a bit more with the intention for leftovers anyway, so meal prepping comes into action even without planning to do so.
Related Recipe:
More Meal Prep Ideas:
- Roast Pork Salad Packed Lunch Recipe
- Asian Chicken Salad Packed Lunch Recipe
- Smoked Oysters Quinoa Salad Jar Recipe
In the main compartment of my bento box is the beef & veggies. The sliced beef I used is an inexpensive rump cut (you can use the similar wallet-friendly flank cut). The veggies consist of broccoli, baby corn, carrot and bell peppers. Other than the broccoli which I highly recommend not to skip, the rest of the vegetables can be substituted with any favourite or leftover veggies in the fridge. 
This is my wok of meal prep beef. This is sufficient for at least 2 days of meal prep (2 meals for 2 pax). This is a bigger serving from the usual I cooked without meal prep (cooked only for one meal). We enjoyed this dish very much at home, so I always make a big batch for meal prep every time I cooked this.
This is my two-tier cute lunch box >_< I have two of these & naturally both are mine :D
Inside the top tier of my lunch box is my cooked brown rice. I added some odd salad/cherry tomatoes because I did not want to fill it all up with rice, since I’m eating lesser carbs.
And the entire bottom tier is my delicious beef & veggies. I usually pick out the beef slices and set them on top of the rice & veggies before microwaving. In that way, the beef won’t overcook, since the top of a dish in a microwave is usually the least hot.
Beef & Veggies Meal Prep Recipe
This Chinese stir-fried sliced beef & veggies (broccoli, carrot, baby corn & capsicum) is budget-friendly and suitable for meal prep, keeping well in the fridge for up to 3 days.
Ingredients:
- 300g beef rump* sliced thinly & diagonally against the grain; see notes
- 1/2 tbsp + 1/2 tbsp cooking oil divided
- 5 slices ginger julienned
- 5 cloves garlic minced
- 1 level tbsp mushroom seasoning powder** see notes
- 1 tbsp oyster sauce
- 100 ml water
- 2 tbsp Chinese wine (Hua Tiao/Shaoxing)
- 1/s tbsp sesame oil as a finishing touch
- chopped coriander to garnish; optional
- toasted sesame seeds to garnish; optional
Assorted Vegetables
With broccoli as the base, you can substitute the other vegetables or add on more to the list.
- 300g broccoli florets
- 5 baby corn cut to short sections
- 1 small carrot sliced thinly
- 1 bell pepper (capsicum) sliced to long strips
(A) Marinade
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- 2 tsp light soy sauce
- 4 dashes white pepper powder
- 2 tbsp Chinese wine
Meal Prep:
- 4 servings of cooked rice (50g or more depending on individual calorie intake preference)
- 4 meal prep containers (food-grade, microwavable)
Directions:
Stir-fry Beef & Veggies:
- Marinade beef with (A) for at least 15 minutes & up to overnight in the fridge.
- Cook the beef. Heat 1/2 tbsp oil in wok, add beef and cook until just opaque. Set aside on a plate.
- Cook the veggies. Add remaining oil to wok. Stir-fry ginger & garlic briefly until aromatic. Add broccoli, corn, carrots, mushroom seasoning powder and oyster sauce. Stir fry briskly until the veggies are starting to soften, then add water and cover with lid for the veggies to steam for 2 minutes.
- Finish up by adding bell peppers and returning the cooked beef back to the wok. Drizzle the Chinese wine along the walls of the wok. Stir fry briskly for 10 more seconds. Drizzle sesame oil over the contents.
Meal Prep:
Divide cooked beef & veggies to four meal prep containers, along with one serving of cooked rice in each container. Garnish the beef & veggies with coriander & sesame seeds. Keep food containers covered in the fridge for up to 3 days.
Reheating:
Microwave at 850W for a minute to warm up before eating. Optional: Pick out the beef pieces and place them on top of the rice & veggies to minimize overcooking the beef.
Cooking Note(s):
* You can use rump (what I used, budget cut), flank (another budget cut), ribeye, sirloin & tenderloin (more expensive cuts) to suit your budget and availability.
** I use mushroom powder as a delicious MSG-free seasoning for stir-fries. You can substitute it with other seasonings such as salt, soy sauce and/or fish sauce.