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meal prep that actually makes me excited to eat lunch scallion oil poached chicken. silky shredded chicken soaked in hot fragrant scallion oil with soy, ginger, and sesame. pairs perfectly with stir fried bok choy or spinach for extra fiber and protein. 40g+ protein per serving and it gets better every day in the fridge. full recipe on my substack — first link in bio 🫶 🍗 4 boneless skinless chicken breasts 🫙 4 cups chicken stock or water 🫚 1 two-inch piece ginger, smashed 🧄 4 garlic cloves, smashed 🧂 1½ tsp kosher salt 🤍 ¼ tsp white pepper 🌿 8 scallions, white and light green parts, cut into 2-inch pieces 🌿 4 scallions, dark green parts, sliced thin 🫗 ¾ cup neutral oil 🍶 3 tbsp soy sauce ✨ 1 tbsp sesame oil 🥬 2-3 heads baby bok choy, halved (or 4 handfuls spinach) 🧄 2 garlic cloves, minced (for the greens) 1. Season chicken with salt and white pepper, rest 10 minutes 2. Simmer stock with ginger and garlic 2 minutes. Add chicken, reduce to low, poach 12-14 min until 165°F 3. Rest chicken in liquid 5 minutes, then transfer. Reserve 1 cup poaching liquid 4. Heat oil over medium-high, add white and light green scallions, stir 1-2 minutes until fragrant 5. Stir in soy sauce, sesame oil, and reserved poaching liquid. Add dark green scallions 6. Shred chicken, pour scallion oil over, toss to coat, cool, refrigerate 7. For greens: heat oil on high, add garlic 30 sec, toss in bok choy or spinach until just wilted 8. Serve over rice and drizzle extra oil over the whole bowl #mealprep #highprotein #scallionoil #asianfood #aftermy9to5

meal prep that actually makes me excited to eat lunch scallion oil poached chicken. silky shredded chicken soaked in hot fragrant scallion oil with soy, ginger, and sesame. pairs perfectly with stir fried bok choy or spinach for extra fiber and protein. 40g+ protein per serving and it gets better every day in the fridge. full recipe on my substack — first link in bio 🫶 🍗 4 boneless skinless chicken breasts 🫙 4 cups chicken stock or water 🫚 1 two-inch piece ginger, smashed 🧄 4 garlic cloves, smashed 🧂 1½ tsp kosher salt 🤍 ¼ tsp white pepper 🌿 8 scallions, white and light green parts, cut into 2-inch pieces 🌿 4 scallions, dark green parts, sliced thin 🫗 ¾ cup neutral oil 🍶 3 tbsp soy sauce ✨ 1 tbsp sesame oil 🥬 2-3 heads baby bok choy, halved (or 4 handfuls spinach) 🧄 2 garlic cloves, minced (for the greens) 1. Season chicken with salt and white pepper, rest 10 minutes 2. Simmer stock with ginger and garlic 2 minutes. Add chicken, reduce to low, poach 12-14 min until 165°F 3. Rest chicken in liquid 5 minutes, then transfer. Reserve 1 cup poaching liquid 4. Heat oil over medium-high, add white and light green scallions, stir 1-2 minutes until fragrant 5. Stir in soy sauce, sesame oil, and reserved poaching liquid. Add dark green scallions 6. Shred chicken, pour scallion oil over, toss to coat, cool, refrigerate 7. For greens: heat oil on high, add garlic 30 sec, toss in bok choy or spinach until just wilted 8. Serve over rice and drizzle extra oil over the whole bowl #mealprep #highprotein #scallionoil #asianfood #aftermy9to5

188,000 views

these beef chuck rolls are a staple item for me right now! so versatile and it always comes out tender…only $12.99 at costco in the frozen section! if you don’t have a costco membership, they have similar shabu meats in hmart and 99 ranch #costcofinds #foodrecs #easyrecipes

these beef chuck rolls are a staple item for me right now! so versatile and it always comes out tender…only $12.99 at costco in the frozen section! if you don’t have a costco membership, they have similar shabu meats in hmart and 99 ranch #costcofinds #foodrecs #easyrecipes

382,000 views

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what i make when i am too lazy to cook: Hane-style gyoza — no oil, just water, seven minutes, and that golden lace does all the work. find @ajinomotofoodsnorthamerica Hane-style gyoza in a freezer aisle near you at the link in my bio 🥟#AjinomotoUSPartner #TasteTheHype

what i make when i am too lazy to cook: Hane-style gyoza — no oil, just water, seven minutes, and that golden lace does all the work. find @ajinomotofoodsnorthamerica Hane-style gyoza in a freezer aisle near you at the link in my bio 🥟#AjinomotoUSPartner #TasteTheHype

2,100,000 views • 2 months ago

beef yaki udon meal prep 🍜🥩🥬 4 lunches, 38g protein each with the egg. full recipe with more detailed instructions is linked in my bio on my substack! 🍜 4 bricks frozen sanuki udon (8 to 9 oz each) 🥩 1 lb beef strips, about 1/4” thick 🥬 10 oz baby spinach 🥚 4 eggs 🧅 1/2 yellow onion, sliced 🌱 3 scallions, whites and greens separated 🫙 1 tbsp soy sauce + 4 tbsp for the sauce 🍶 1 tbsp sake + 3 tbsp for the sauce 🌽 1 tsp cornstarch 🌰 1 tsp toasted sesame oil + 1 tsp for the sauce 🫚 1 tsp grated ginger 🧄 1 clove garlic, grated 🦪 4 tbsp oyster sauce 🍯 3 tbsp mirin 💧 2 tbsp water 🍬 2 tsp sugar 🧂 1/2 tsp white pepper 🫗 2 tbsp neutral oil + 1 tsp for the noodles 1. marinate beef with 1 tbsp soy, 1 tbsp sake, cornstarch, 1 tsp sesame oil, ginger, and garlic for 10 min. 2. whisk the rest of the sauce ingredients. save 1/3 cup in the fridge for reheating. 3. boil eggs 6.5 min, ice bath, peel. 4. boil udon 30 sec, rinse cold, drain, toss with 1 tsp oil. 5. sear beef in 2 batches on high heat, about 1 min per side. set aside. 6. cook onion and scallion whites 2 to 3 min. 7. add udon and the rest of the sauce. toss until glossy with no sauce pooling. 8. add beef back, turn off heat, toss in spinach and scallion greens until just wilted. 9. cool uncovered 15 min, then pack into 4 containers. eggs go in a separate container. 10. reheat with 1 tbsp saved sauce + 1 tbsp water. top with a halved egg. #yakiudon #udonnoodles #highproteinmealprep #mealprep #asianfood

beef yaki udon meal prep 🍜🥩🥬 4 lunches, 38g protein each with the egg. full recipe with more detailed instructions is linked in my bio on my substack! 🍜 4 bricks frozen sanuki udon (8 to 9 oz each) 🥩 1 lb beef strips, about 1/4” thick 🥬 10 oz baby spinach 🥚 4 eggs 🧅 1/2 yellow onion, sliced 🌱 3 scallions, whites and greens separated 🫙 1 tbsp soy sauce + 4 tbsp for the sauce 🍶 1 tbsp sake + 3 tbsp for the sauce 🌽 1 tsp cornstarch 🌰 1 tsp toasted sesame oil + 1 tsp for the sauce 🫚 1 tsp grated ginger 🧄 1 clove garlic, grated 🦪 4 tbsp oyster sauce 🍯 3 tbsp mirin 💧 2 tbsp water 🍬 2 tsp sugar 🧂 1/2 tsp white pepper 🫗 2 tbsp neutral oil + 1 tsp for the noodles 1. marinate beef with 1 tbsp soy, 1 tbsp sake, cornstarch, 1 tsp sesame oil, ginger, and garlic for 10 min. 2. whisk the rest of the sauce ingredients. save 1/3 cup in the fridge for reheating. 3. boil eggs 6.5 min, ice bath, peel. 4. boil udon 30 sec, rinse cold, drain, toss with 1 tsp oil. 5. sear beef in 2 batches on high heat, about 1 min per side. set aside. 6. cook onion and scallion whites 2 to 3 min. 7. add udon and the rest of the sauce. toss until glossy with no sauce pooling. 8. add beef back, turn off heat, toss in spinach and scallion greens until just wilted. 9. cool uncovered 15 min, then pack into 4 containers. eggs go in a separate container. 10. reheat with 1 tbsp saved sauce + 1 tbsp water. top with a halved egg. #yakiudon #udonnoodles #highproteinmealprep #mealprep #asianfood

28,700 views • 14 days ago

gyudon meal prep that's still delish on day 4 🥩 40g protein per bowl. full write-up is linked in bio on substack! makes 4 🥩 1 lb thinly sliced beef (shabu-shabu chuck roll or ribeye) 🧅 1 large yellow onion, sliced with the grain 🍜 1 cup dashi 🍶 ¼ cup soy sauce 🍯 ¼ cup mirin 🍚 2 tbsp sake 🧂 2 tbsp sugar 🫚 1 tbsp grated ginger 🥚 4 eggs 🍙 4 cups cooked short-grain rice 🥬 8 oz spinach 🧄 3 cloves garlic, sliced 🌸 beni shoga, scallions, shichimi 1. Soft-boil the eggs 6½ minutes, ice bath, peel. 2. Simmer dashi, soy, mirin, sake, sugar, ginger and onion 5-6 minutes until the onion is translucent but still has structure. 3. Add beef in batches, fanning the slices apart. Simmer 2-3 minutes just until the pink is gone. Skim the foam. Don't walk away. 4. Ladle ½ cup hot broth over the peeled eggs in a jar. Marinate overnight. 5. Let the beef cool completely in the pan, in its liquid. 6. Stir-fry the garlic in oil 30 seconds, add spinach, salt, cook until just wilted. Squeeze out the water before it goes in the container. 7. Portion rice, then beef with a generous spoonful of broth. Store eggs separately, halve them the morning of. 8. Reheat covered 2 minutes. Top with beni shoga, scallion, shichimi. keeps 4 days 🍱 #gyudon #mealprep #highproteinmeals #japanesefood #beefbowl

gyudon meal prep that's still delish on day 4 🥩 40g protein per bowl. full write-up is linked in bio on substack! makes 4 🥩 1 lb thinly sliced beef (shabu-shabu chuck roll or ribeye) 🧅 1 large yellow onion, sliced with the grain 🍜 1 cup dashi 🍶 ¼ cup soy sauce 🍯 ¼ cup mirin 🍚 2 tbsp sake 🧂 2 tbsp sugar 🫚 1 tbsp grated ginger 🥚 4 eggs 🍙 4 cups cooked short-grain rice 🥬 8 oz spinach 🧄 3 cloves garlic, sliced 🌸 beni shoga, scallions, shichimi 1. Soft-boil the eggs 6½ minutes, ice bath, peel. 2. Simmer dashi, soy, mirin, sake, sugar, ginger and onion 5-6 minutes until the onion is translucent but still has structure. 3. Add beef in batches, fanning the slices apart. Simmer 2-3 minutes just until the pink is gone. Skim the foam. Don't walk away. 4. Ladle ½ cup hot broth over the peeled eggs in a jar. Marinate overnight. 5. Let the beef cool completely in the pan, in its liquid. 6. Stir-fry the garlic in oil 30 seconds, add spinach, salt, cook until just wilted. Squeeze out the water before it goes in the container. 7. Portion rice, then beef with a generous spoonful of broth. Store eggs separately, halve them the morning of. 8. Reheat covered 2 minutes. Top with beni shoga, scallion, shichimi. keeps 4 days 🍱 #gyudon #mealprep #highproteinmeals #japanesefood #beefbowl

92,700 views • 3 months ago

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