Spices (add to taste as you cook):

• Garlic Powder
• Onion Powder
• Salt
• Black Pepper
• Paprika
• Ginger Powder
• Shaoxing Wine
• Chinese Black Vinegar
• Togarashi

Instructions:

1. Cook your beef chunks until tender (I used my instant pot – medium heat, beef/stew setting, 60 minutes). Cook with some of your soy sauce, gochujang and spices.
2. Add your coleslaw mix, carrot, green onion, cucumber to a bowl and mix together.
3. Whisk together sesame oil, rice vinegar, syrup and add to veggie mix. set bowl to the side
4. in a small saucepan, combine soy sauce and honey until thickened. Then toss beef in this sauce (I find it’s kinda dry if you don’t do this, but totally optional. Put whatever spices/condiments I listed in the spices section as well if you’d like – all to your desired taste. 
5. Cook your rice and set aside to cool.
6. Combine greek yogurt and gochujang (and a shot of water) and put in 6 little containers.

Packaging for Meal Prepping Instructions:

You’re going to need a food scale if you want to accurately split up your food. If you just need a rough estimate, then just eyeball it.

What I like to do is weigh out my rice, divide the total weight by 6 and evenly disperse into containers. Then do the same for the beef. Add your veggie mix to 6 separate containers. You’ll want this cold, and then you’ll heat up the rice/meat separate before you eat. Do this with the spicy yogurt too. Combine altogether when you eat.

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