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beef meal prep
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Easy Beef Meal Prep Bowls with Stir-Fry Vegetables

These beef meal prep bowls pair seared sirloin and stir-fried peppers, snap peas, carrots, and broccoli in a soy-ginger sauce with brown rice. Four high-protein lunches in 30 minutes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian-inspired
Keyword: beef meal prep, beef meal prep bowls, beef stir fry meal prep, healthy beef meal prep, high protein beef meal prep
Servings: 4 bowls
Calories: 670kcal

Equipment

  • Large skillet or wok
  • Cutting board
  • Sharp knife
  • Small bowl
  • Whisk
  • 4 meal prep containers with lids

Ingredients

Beef

  • 1 ½ pounds top sirloin steak sliced thin against the grain
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon cornstarch

Sauce

  • ¼ cup low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • ¼ cup water
  • 1 teaspoon toasted sesame oil

Vegetables

  • 2 tablespoons vegetable oil divided
  • 2 medium carrots thinly sliced on the diagonal
  • 2 bell peppers red and yellow, sliced
  • 2 cups snap peas trimmed
  • 1 cup small broccoli florets
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced

For the bowls

  • 4 cups cooked brown rice

Instructions

  • Toss the beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch. In a small bowl, whisk together all the sauce ingredients.
  • Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Add the carrots and stir fry for 2 minutes, then add the peppers, snap peas, and broccoli and stir fry for 3–4 minutes, until tender-crisp. Transfer to a plate.
  • Add the remaining 1 tablespoon oil. Sear the beef in a single layer, in two batches, for 1–2 minutes per side, until browned. The beef should reach at least 145°F (63°C).
  • Reduce the heat to medium, return all the beef to the pan, and add the garlic and ginger. Cook for 30 seconds.
  • Stir the sauce, pour it in, and simmer for 1–2 minutes, until thickened. Return the vegetables and toss to coat.
  • Divide the rice among 4 meal prep containers and top with the beef and vegetables. Let cool, then cover and refrigerate.
  • To serve, reheat until steaming hot throughout (165°F / 74°C).

Notes

Cook the brown rice ahead (it takes about 45 minutes, not included in the times above) or use precooked brown rice.
Undercook the vegetables slightly; they soften further when reheated.
Nutrition is an estimate per bowl from USDA values, including 1 cup cooked brown rice.