Ingredients
(ratios to preference)

Beef and Mushrooms
rolled beef of choice (ex. hot pot brisket or ribeye)
garlic cloves, minced (or crushed)

coffee mushrooms, separated + woody ends removed
white onion, sliced into strips

Sauce (for ~4 meals, double or half if needed)
1/4 cup tamari
1 tbsp honey (or agave)
2 tsp mirin
1 tsp rice vinegar
1 tsp sesame oil
1/4 tsp ginger powder (or 1/2 tsp fresh minced ginger)
1/8 tsp clove powder
optional: 1 tbsp gochujang

Carrots and Bok Choy
carrots, peeled and cut into matchsticks
bok choy, washed and cut into bite sized pieces

vegetable oil

salt
sesame oil
everything but the bagel seasoning (toasted sesame seeds, dried garlic, dried onion)

Rice
white rice (or rice of choice), cooked according to package directions

Method

1. Cook rice according to package directions.

2. Heat a wok or large pan over medium high heat (medium if over a flame). Add beef and garlic to pan and sauté until just cooked through. Remove garlic beef and set aside, leaving any beef fat in the pan.

3. Add mushrooms to pan. Sauté in the beef fat until mushrooms are just browned, then add onions. Sauté until onions start to become translucent, but are still crisp.

4. Add garlic beef back into the wok, along with the sauce. Stir and heat until the sauce is bubbling. Remove from heat and set aside to cool.

5. In a separate pan or the cleaned out wok, heat a small amount of vegetable oil over medium high heat (medium if over a flame). Add in carrots and sauté until they just start to pick up some colour. Add in bok choy and a pinch of salt, then place a lid on the pan in order to steam the bok choy. After 1 minute, remove the lid and sauté everything until it reaches your desired texture. Turn off the heat and drizzle over a touch of sesame oil and “everything but the bagel” seasoning. Stir everything together and set aside to cool.

6. Portion cooled rice, meat and mushrooms, and vegetables into containers that have airtight lids. These keep in the fridge up to 4 days, or in the freezer for up to 1 month. When ready to eat, remove your lid and set it askew over your container and microwave until heated through. Leaving the lid on askew allows the meal to steam (so it doesn’t dry out) while also allowing the steam to escape a bit so you don’t ruin your container or lid. If preparing from frozen, you can move from the freezer to the fridge the night before you plan to eat your meal to defrost it. Or, microwave from frozen using the same askew lid method, while also stopping and stirring occasionally to ensure even heat distribution.

Notes:

1. Beef can be substituted for any hot pot sliced meat of your choice.

2. Bok choy is substituted well by shredded cabbage in this recipe – just add to pan at the same time as the carrots and omit adding the lid to the pan while cooking.

3. Rice can be substituted for the carbohydrate or neutral base of your choice. My preferred substitute for rice in this meal is noodles (such as rice ramen, shirataki noodles, tofu noodles, or glass noodles).