Stealth Health Life

Chimichurri Steak

This one feels like summer in a meal prep container. The chimichurri brings a bright, fresh contrast to the slow-cooked steak, and paired with the yellow rice, it turns into something a little more vibrant than your typical beef and rice bowl. Makes 9 servings, giving you a full week of meals that never feel like an afterthought.

Per Rice Bowl (Makes 9):
530 Calories
41g Protein
53g Carbs
16g Fat

Chimichurri Steak Only (Per 4oz, Makes 12):
210 Calories
25g Protein
3g Carbs
11g Fat

Ingredients:
1350g (48oz) flank steak
1.5 Tbsp salt
2 tsp black pepper
2 tsp garlic powder
2 tsp Oregano
1 tbsp minced garlic
1 diced yellow onion
30g (2 Tbsp) red wine vinegar
15g (1 Tbsp) olive oil
240g (1 cup) puréed pineapple*

*Must be fresh pineapple for tenderizing effect, not canned pineapple. You can also used pre-sliced/cubed pineapple found in the produce section of grocery stores, just ensure it isn’t shelf-stable/pasteurized

Chimichurri:
60g (1/4 cup) olive oil
60g (1/4 cup) red wine vinegar
1 bunch of chopped cilantro or parsley
4 cloves minced garlic
2 small red chilies (red jalapeños or Fresno chilies)
1 tsp dried oregano
1 tsp coarse salt
1/2 tsp pepper

Low: 6-8 hours

Yellow Rice:
600g (~3 cups) short grain rice
900ml (3.75 cups) chicken bone broth
5g (1 tsp) olive oil
1 yellow onion
1 Tbsp minced garlic
1 Tbsp turmeric
Salt to taste

Method:
- Heat 5g of olive oil in a pan, add 1 diced yellow onion, cook until translucent
- Add 1 Tbsp minced garlic, sauté for 1-2 minutes, then mix in 1 Tbsp of turmeric and a large pinch of salt
- Add 600g of short grain rice, mix, and pour over 900ml of chicken bone broth
- Bring to boil, cover and lower heat to low. Let cook for ~20-25 minutes, remove from heat, and let sit covered for 10 more minutes. Remove lid and use fork to fluff

Split yellow rice and Chimichurri steak into 9 even servings, and enjoy!

I post hundreds of free recipes here, but if you want to support me (or just want an easier/more convenient way to follow my recipes) - make sure to also check out my cookbooks in my bio! Truly appreciate each and every one of you 🙏

Korean BBQ Beef

Memorial Day weekend means BBQ flavors, and this one brings all of that into an easy slow cooker meal prep. The beef cooks down until tender and packed with that rich Korean BBQ flavor, then gets piled over rice with the spicy cream sauce to pull it all together. Makes 10 servings, so you’ve got a full batch ready after one cook.

Per Rice Bowl (makes 10)
505 Calories
36g Protein
56g Carbs
14g Fat

Korean BBQ Beef (per 4oz, makes 12)
295 Calories
30g Protein
12g Carbs
14g Fat

Ingredients:
48oz skirt steak, exterior fat trimmed lean
5 tbsp soy sauce
3 tbsp gochujang
3 tbsp mirin
2 tbsp honey
2 tbsp garlic purée
1 tbsp ginger purée
Black pepper, to taste

4 tbsp oyster sauce*
2 tbsp toasted sesame oil*

*Add after cooking/after shredding beef for best flavor. I added in at the beginning on accident, and it still tasted delicious, but generally better to add these at the end

Also, oyster sauces generally aren’t created equal - I recommend Lee K*m Kee brand or Lucky Brand (a vegan option). It should taste very umami & salty with deep caramelized sweetness (it shouldn’t taste fishy or bitter)

Low: ~6 hours
Or
High: ~4 hours

Spicy cream sauce:
200g nonfat skyr or greek yogurt
2 tbsp gochujang
2 tsps chili crisp
Add 40ml milk or until desired constituency
Salt & pepper to taste

600g Rice (uncooked weight)

Garnish with sesame seeds and green onions

I post hundreds of free recipes here, but if you want to support me (or just want an easier/more convenient way to follow my recipes) - make sure to also check out my cookbooks in my bio! Truly appreciate each and every one of you 🙏