Steak and Egg Yum Yum Bowls with Jasmine Rice and Cheese

Yum Yum Steak and Egg Bowls

Step 1: Cook the Rice [00:00]

Add 1½ cups dry jasmine rice and 3 cups water to your rice cooker. Let it cook.

Step 2: Prepare the Steak [00:30]

Chop up 3 lb top sirloin steak and season with 20 g Kinder’s The Blend. Cook in your skillet until done.

Step 3: Scramble the Eggs [01:00]

In a separate pan, scramble 7 Nellie’s eggs with 32 oz liquid egg whites until fully set.

Step 4: Make the Yum Yum Sauce [01:30]

In a bowl, mix together:

• 450 g fat-free plain Greek yogurt
• 30 g no-sugar-added ketchup
• 10 g zero-calorie stevia sweetener
• 5 g rice vinegar
• 3 g garlic powder
• 3 g paprika
• 2 g onion powder
• 2 g fine table salt
  Mix until smooth. No water needed.

Step 5: Dice the Tomatoes [02:30]

While the steak and eggs cook, dice up 16 oz tomatoes.

Step 6: Combine Ingredients [03:00]

Once the steak is done, add:

• Cooked eggs
• Cooked rice
• Diced tomatoes
• Yum Yum sauce
• 8 slices Kraft cheese (or your favorite cheese)
  Mix everything together.

Step 7: Portion the Meals [04:00]

Divide into 7 meal-prep containers, keeping the portions within 20–30 g of each other.