Directions
- 1Chop your nappa cabbage into chunks and tofu into small cubes.
- 2In a small bowl, mix together minced garlic, honey, soy sauce, black pepper, and salt to make your broth sauce.
- 3In a meal prep container, add half your chopped cabbage, broth sauce, meat, tofu, Korean rice cakes, bean sprouts, and enoki mushrooms.
- 4Seal the container and freeze overnight or until ready to eat.
- 5When ready to eat, remove the lid & microwave the container for 15 seconds to make it easy to remove the frozen block of ingredients.
- 6In a pot on high heat, add your frozen block of ingredients and beef bone broth and cover with a lid as it comes to a boil.
- 7Boil until everything is cooked through and enjoy!
Ingredients
- 40 g bean sprouts
- 4 large leaves of nappa cabbage
- 4 oz thinly sliced chuck steak
- 0.5 block medium firm tofu
- 0.5 cup sliced korean rice cakes
- 30 g enoki mushrooms
- 3 cup beef bone broth
- 1 tbsp minced garlic
- 1 tbsp honey
- 2 tbsp soy sauce
- 2 tsp black pepper
- salt
Equipment
meal prep containermicrowavepot
Tips
- Use chicken bone broth instead of water for extra protein and collagen.
- Microwave the frozen block of ingredients for 15 seconds to easily remove it from the container.
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