THE MEAL PREP RECIPE THAT’S SO GOOD BUT SO EASY ANYONE CAN MAKE IT! | SAM THE COOKING GUY



Beef & Broccoli + fried rice, all done on a SHEET PAN – this meal prep recipe is SO delicious but SO easy that anyone can make it. When these both get combined…it’s GAME OVER! Let’s do it.

00:00 Intro
1:03 Building the rice
1:50 Making a sauce
2:12 Combining
2:26 Transferring rice to baking sheet
2:54 Handling the broccoli
3:20 Cutting steak & peppers
4:18 Making a sauce
4:51 Saucing beef & peppers
4:47 Adding beef to broccoli
5:19 Baking instructions
5:40 Finishing the rice
6:14 Finishing the beef & broccoli
7:20 Portioning containers
10:11 Outro

🔴 RECIPE:
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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.

If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.

Cooking doesn’t have to be hard, it just has to be delicious.

THANK YOU ❗️

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48 Comments

  1. meal prep for the office that doesn't stink when you re-heat it, ie broccoli smells like farts and fish is just gross. Also maybe a breakfast meal prep that is office friendly to reheat

  2. Made two batches. Turned out amazing. Even better than I was expecting. Rice texture turned out perfect which I was skeptical about. Beef seemed a bit tough at first. By the time it was reheated though it loosened up. My fridge is full and prepped for the week. Thanks Sam!

  3. yo Sam anymore like this?The rice didn't came out great for me but the beef came out great!If you make more like this I think most guy like me who can hardy cook may save some money and eat great!. help a broke guy out if you can lol.

  4. In case anyone is wondering what the literal translation of the Kiritsuke blade is, it means “Slit open”.

    The Japanese have a ridiculous amount of traditional knife styles.

    Knowing that, the Kiritsuke is a hybrid blade, combining the styles of a Yanagiba (Fish slicer) and a Usuba (vegetable slicer).

    In its earlier days, the Kiritsuke was made with a single beveled edge. This made the blade difficult to work with as it was specifically designed to do two drastically different cutting styles. The single bevel blade requires a serious amount of skill to use properly This caused the Kiritsuke to only be used by head chefs, so, the single beveled blade became a symbol of expertise, status, and seniority.

    As Japanese metal smithing skill progressed and new western techniques and carbon based alloys worked their way into Japan, the double beveled Kiritsuke was birthed and the skill ceiling required to properly use the blade lowered significantly.

    Looking at Sam’s knife, I believe it to be the double beveled version.

  5. I thought the whole point of meal prep was to be healthy, all the shit you add to them make them the opposite, tasty sure, but definitely not healthy.

  6. Wow I will be making this for sure I buy lunch 12 bucks every day it was my resolution to cook and prepare our meals now you have me hope thank you Rick & Rita of South Gate Calif I truly love you all

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