Meal Prep Steamed Vegetables Recipes

17 BEST STEAMED FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a steamed recipe in 30 minutes or less!

HEALTHY STEAMED VEGETABLES

Steps:

• Set up your steamer inside your pot with 1 1/2" water in the bottom of the pot and heat over medium-high heat until water is boiling.
• Deposit vegetables with a light salting and garlic to taste; season salt may be used, to taste.
• Replace lid and steam until vegetables are tender, but not mushy. Fork will insert easily, but will not tear veggies apart, when done.
• Remove to a bowl and serve as is.

STEAMED BABY VEGETABLES

Steps:

• Steam the vegetables over a small amount of salted water until tender, approximately 5 minutes.

STEAMED VEGETABLES WITH SESAME-CHILE OIL

Steps:

• Special equipment: a metal steamer basket
• Fill a large pot with 2 inches of water and bring to a boil over medium heat. Arrange the carrots, asparagus, cauliflower and broccoli in a metal steamer basket; place in the pot and cover. Steam the vegetables until slightly tender but still with a little crunch, 5 to 6 minutes.
• While the veggies are steaming, heat a small saute pan over medium heat. Add the sesame-chile oil, olive oil, garlic and pepper flakes, and cook for 1 minute.
• Transfer the steamed vegetables to a bowl. Add the sesame-chili oil mixture and the lemon juice, and season to taste with salt and pepper. Toss to coat the vegetables evenly. Serve immediately.

SUNDAY STARTUP BOILED FILLET OF BEEF AND STEAMED VEGETABLES

Steps:

• Bring lots of salted water to a boil in a pot large enough to hold the beef. (If it does not fit, cut the fillet of beef in half.) Add the meat and cover the pot so that the water returns quickly to the boil. When the water is back at a boil, uncover the pot and boil the beef anywhere from 14 to 17 minutes depending upon how rare you like it. While the beef is boiling, in another saucepan cook the potatoes in salted water for 20 minutes or until just tender. In a third shallow saucepan or in a Chinese style bamboo steamer, cook the carrots and leeks, covered, for 10 to 15 minutes or until just tender. To serve, remove the beef from the water and let it rest for 10 minutes. Remove the strings, slice, and serve half of it (reserve half for another dinner) with horseradish garlic mayonnaise and surrounded by half of vegetables (saving half for second time around soup, see below.)