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Beef and Honey

Total Time1 hr

Grocery List
 1/2 lb. skirt steak
 3 oz. mixed greens
 2 small apples
 1 cup of broccolini heads
 2-3 medium carrots
 1 zucchini
 1 squash
 2 shallots
 2 cloves of garlic
 2 portions instant brown rice
 3 oz. Manchego cheese
 10 inch baguette
 4 tbsp. favorite ginger dressing
In Your Pantry
 salt and pepper
 EV olive oil
 peanut butter
 soy sauce
Cooking Instructions

Prepare the peanut sauce by mixing the following ingredients together in a small bowl:
a. 1 tbsp. Peanut Butter
b. 1 tsp. Soy Sauce
c. 1 tsp. Honey
d. 1 tsp. Sriracha
e. Pinch of Salt and Pepper


Cut the skirt steak into strips going against the grain.


Place a medium sized skillet over medium to high heat and add 1 tbsp. of EV Olive Oil. Add the skirt steak and cook (stirring occasionally) for 5-10 minutes. Once cooked through to you liking stir in the peanut sauce from step 1 and cook for another 2-3 minutes. Once done cut off the heat and let the beef cool.


While the beef cooks prepare the following ingredients:
a. Cut the broccoli into small bite sized florets.
b. Cut the zucchini, squash, and carrot into ½ inch medallions and then cut the
medallions in half.
c. Cut the red onion in half. Cut one half into ½ inch squares. Cut the other half into
paper-thin slices.
d. Mince the 2 garlic cloves.


Once the steak is done place another medium skillet on medium heat and add 1 tbsp. of EV Olive Oil. Add the garlic, largely chopped onion, and carrot and sauté until the garlic starts to brown. At this point add in the squash, zucchini, and broccoli. Mix and cover. Continue cooking for 5-10 minutes or until the veggies are tender. Add 2 tsp. of soy sauce plus salt and pepper to taste. Mix every together and cook for an extra couple minutes.


While the vegetables cook prepare the instant brown rice.


While the vegetables cook make the salad by mixing the following ingredients:
a. The mixed Greens
b. The thin Red Onion
c. Roughly chopped 2 oz. of Manchego


Once the vegetables are done cut the baguette in half so you have two 5-inch pieces. Then cut both pieces in half lengthwise. Dig out some of the bread from one of the baguette halves and stuff 1/4 of the vegetable mixture into the dug out piece. Cover the vegetables in the sandwich with 1 ounces of shredded Manchego. Put the sandwich in the oven (or toaster oven) until the cheese melts.


While the vegetable sandwich heats make a peanut butter and honey sandwich with the other half. Spread 1-2 tbsp. of peanut butter on one half and then drizzle honey over top.

How to Portion

Apple, Honey, and Peanut Butter (430 calories):
Store the peanut butter and honey sandwich in the refrigerator. When ready to eat let the sandwich get to room temperature and serve with one of the apples.


Ginger Greens (400 calories):
Store 2/3rds of the salad form step 7 and one of the apples in the refrigerator. When ready to eat cut the apple into bite sized pieces and toss it with the salad and 2 tbsp. of the ginger dressing.


Peanut Sauce Beef w/ Salad (550 calories):
Store half of the beef with the remaining third of the salad in the refrigerator. When ready to eat toss the salad with 1 tbsp. of ginger dressing. Warm the beef in a microwave. Serve the beef on the salad or on the side. Your choice. ;)


Pressed Vegetable Sandwich (550 calories):
Store the vegetable sandwich from step 8 in the refrigerator. When ready to eat toast or microwave the sandwich until the cheese is gooey.


Beef over Rice (650 calories):
Store the remaining beef and 1/4 of the total vegetables with the half of the rice in the refrigerator. When ready to eat serve warmed with extra sriracha (if desired).


Garlic Veggies over Rice (400 calories):
Store the rest of the rice with the remaining garlic vegetables (1/2 the total) in the refrigerator. When ready to eat serve warmed with soy sauce or sriracha to taste.