THE SPLIT PLATE / RECIPE

Golden Garlic Rice Bowl with Steak

Adjusted recipe for 4 servings. Use the ingredient quantities below.

YIELD4 servings
TOTAL TIME35 min
COOK METHODSee method
EST. / SERVING~520 cal | ~45g protein
KEY TO SUCCESS: SCALE FIRST, DON'T DEFAULT TO OLD PROPORTIONS. This is the updated family-batch version: 2 cups rice / 4 cups broth / 3 tbsp ghee — up from 1.5c / 3c / 2 tbsp. Old proportions serve 4 bowls (one dinner), new proportions serve 8 (two dinners).

Ingredients scaled from the original 8-serving recipe. Cooking times, pan size, and amounts written in the method may need adjustment.

Ingredients

RICE BASE (family batch — updated proportions)

  • 1 cups dry basmati rice, rinsed until water runs clear
  • 2 cups chicken bone broth
  • 1 1/2 tbsp Kirkland Organic Ghee
  • ~15g frozen garlic cubes (~1/2 pack Deep Quick Cubes)
  • ~30g frozen baby onions (~1/2 pack Vadilal Red Baby Onions)
  • 3/4 tsp turmeric
  • 3/4 tsp salt (plus steak salt if needed)

Option 1

  • 1 tsp prepared toum (Mezete Toum, currently vegan + gluten-free per the official page; verify the physical label)
  • (Kid macros not displayed — appetite + swap flexibility vary meaningfully per kid)

PROTEIN

  • 18 oz frozen thin-sliced sirloin — six 6 oz pucks (filmed as a bulk 6-puck box)

STORAGE

  • 4 shallow single-serve containers with lids

ADULT FINISH (per bowl, at serve only)

  • 1 tsp Tari Aji Amarillo Hot Sauce
  • (Tari carries egg / soy / mustard per current label — adult-only, verify label before publishing allergen-cleared claims)

Allergens: dairy, eggs, soy, mustard. Verify halal package Verify broth gluten package

AT THE PLATE, AFTER THE COOK. Same rice for everyone (that's the kid-request insight — they asked for the adult portion). Same seared steak, split by AMOUNT (6 oz adult / 3 oz kid). Sauce forks: adult Tari / kid toum. Sauce ONLY on the dinner being eaten now; second dinner refrigerates sauce-free.

Method

Shared base

  1. 1.PULSE AROMATICS. Pulse ~30g frozen garlic cubes + ~60g frozen baby onions in a food processor 5-7 times until finely chopped but NOT pureed.
  2. 2.SAUTÉ IN GHEE. Melt 3 tbsp Kirkland ghee in a large pot over medium heat. Add the pulsed aromatics, cook until soft and fragrant (~2-3 min).
  3. 3.ADD BROTH. Pour in 4 cups chicken bone broth.
  4. 4.BLOOM TURMERIC + SEASON. Add 1.5 tsp turmeric + 1.5 tsp salt. Stir until evenly golden — this is the golden-rice color moment.
  5. 5.ADD RINSED RICE. Stir in 2 cups rinsed basmati and bring to a boil.
  6. 6.COOK RICE. Reduce to low, cover, cook ~15 min (or per the rice package). Rest covered 5 min after cook, then fluff.
  7. 7.PORTION 8 EQUAL RICE SERVINGS. Divide the cooked rice evenly across 8 shallow containers — ~3/4 cup cooked rice per container. Same portion for adults + kids (the kid-request insight from the updated version).
  8. 8.SEAR STEAK PUCKS. Heat an uncrowded skillet very hot. Sear the frozen sirloin pucks — let each side brown before breaking the meat into ribbons. 5-6 min per batch, uncrowded. Salt to taste.
  9. 9.BREAK APART. Once both sides brown, break each puck into thin ribbons in the pan. Pull as soon as fully cooked — don't over-sear.
  10. 10.PORTION STEAK. 1 puck (6 oz) per adult bowl. 2 pucks split across the 4 kid bowls (~3 oz each). Place steak on top of rice in each container.

Adult — 6 oz Steak + 2 tsp Tari

  1. 11.SAUCE AT SERVE. Drizzle 2 tsp Tari over the hot adult bowl right before eating. Never fold into rice storage — Tari waters out overnight.

Kid — 3 oz Steak + 2 tsp Toum (Mild) · Option 1

  1. 11.SAUCE AT SERVE. Drizzle 2 tsp toum over the hot kid bowl right before eating. Skip if the kid prefers plain — the rice stands on its own. Never fold into rice storage.

SPLIT PLATE SERVING

Adult — 6 oz Steak + 2 tsp Tari: Serve the adult portion as described above.

Kid — 3 oz Steak + 2 tsp Toum (Mild): Serve the kid portion as described above.

Keys to success

  • SAUCE AT SERVE, NEVER IN STORAGE. Fold sauce into rice → overnight breakdown + watering out. Store sauce-free; drizzle 2 tsp per bowl (Tari adult / toum kid) at plate time.
  • BLOOM THE TURMERIC IN GHEE. 30-60 seconds in the hot ghee before adding broth — unlocks color + rounds the metallic edge.

If something fails

Rice is bland / tastes plain: You used water instead of bone broth, or forgot to bloom the turmeric. The flavor base IS the recipe — 4 cups bone broth + 3 tbsp ghee + bloomed turmeric + frozen garlic + baby onions do all the work.

Rice is mushy or gluey: Over-liquid or under-rinsed. Rinse until the water runs clear. 4 cups broth to 2 cups rice = 2:1 ratio, non-negotiable for basmati. Cover-cook 15 min on low + rest 5 min covered before fluffing.

Steak came out dry / chewy: Over-seared or low-heat cooked. High heat + uncrowded skillet, break the puck into ribbons only after both sides brown, pull at 5-6 min max. Batch in 2 pucks at a time if your pan is small — crowding = steaming.

Bowl feels heavy / calorie bomb: Eyeballed the ghee. Stick to 3 tbsp measured across the whole 8-bowl batch (~1.5 tsp per bowl of fat). Ghee is calorie-dense; a little goes a long way.

Turmeric tastes raw / bitter: You didn't bloom it. Stir turmeric + salt into the hot ghee for 30-60 seconds BEFORE adding the broth. This is the single most-skipped step.

Second-night rice went soggy or lost flavor: You sauced the storage. Store the second dinner UNSAUCED; drizzle Tari / toum after reheating. If already sauced and stored, add a splash of broth before reheating and expect softer texture.

Kid refuses the toum: Toum is garlic-forward. Sub a mild garlic-yogurt or skip the sauce entirely — the golden rice + plain steak stands on its own without any drizzle. Kids picked their sauce preference on the filmed dinner; the drizzle is a want-to, not a have-to.

Adult Tari heat too intense: 2 tsp is the tested amount. Dial to 1 tsp if heat-sensitive; sub a mild aji amarillo or a spoon of chunky salsa verde for a less-punchy chili path. Tari's aji amarillo is bright, not just spicy.

Second-dinner steak is dry after reheat: Thin sirloin loses moisture fast. Reheat to 165°F in a covered dish with a spoon of broth or water, don't microwave open. Or eat within 3-4 days for best texture.

Storage and reheating

Store: 8 shallow single-serve containers, each with ~3/4 cup cooked rice + portioned steak (6 oz adult / 3 oz kid). Refrigerate PROMPTLY. Store SAUCE-FREE — drizzle Tari or toum at serve. Keep sauce containers separate from the rice + steak containers.

Reheat: Microwave the rice + steak container with a spoon of broth or water if the rice looks dry. Reheat to 165°F. Add cold sauce AFTER reheating — never before, never in storage.

Lasts: 3-4 days in the fridge, sauce-free. Beyond that, thin sirloin dries out even with proper reheat.

Estimated nutrition

~520 cal | ~45g protein.

thesplitplate.com/recipes/golden-garlic-rice-bowl-steak

Golden Garlic Rice Bowl with Steak
Split Cook Method™Core SignaturesThe Make-Once-Eat-Twice Family Batch

Golden Garlic Rice Bowl with Steak

The rice was so good last time, my kids asked for the adult portion. That's not a request I ignore. ONE 35-min cook = 8 bowls (4 adult + 4 kid across 2 family dinners). Same golden turmeric-broth rice for everyone; adults get 6 oz steak + 2 tsp Tari, kids get 3 oz steak + 2 tsp toum. Sauce goes on at serve — never in storage. Adult bowl ~520 cal / 45g protein. Kid macros intentionally not published — parents pick the portion.

Make this when

You want ONE 35-min cook to cover two family dinners (2 adults + 2 kids × 2 nights = 8 bowls). Same rice for everyone; the split is at the plate — adults get 6 oz steak + 2 tsp Tari heat, kids get 3 oz steak + 2 tsp mild toum. The updated framing came from the kids asking for the adult rice portion after the last cook.

Total time
35 min
Yield
8 servings
Protein
~45g
Calories
~520
Cost / serving
$6.00
Allergens and safety

Contains: dairy, eggs, soy, mustard

  • Verify halal package
  • Verify broth gluten package

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Adjust servings

Ingredients

Adults
Kids
Scaled to 4

RICE BASE (family batch — updated proportions)

PROTEIN

STORAGE

ADULT FINISH (per bowl, at serve only)

KID FINISH (per bowl, at serve only)

Method

Split point

AT THE PLATE, AFTER THE COOK. Same rice for everyone (that's the kid-request insight — they asked for the adult portion). Same seared steak, split by AMOUNT (6 oz adult / 3 oz kid). Sauce forks: adult Tari / kid toum. Sauce ONLY on the dinner being eaten now; second dinner refrigerates sauce-free.

4 adult bowls (6 oz steak + 2 tsp Tari each) / 4 kid bowls (3 oz steak + 2 tsp toum each). All 8 bowls get the same golden rice portion (~3/4 cup cooked).

Shared base

Cook once — this part works for everyone.

  1. 1
    PULSE AROMATICS

    Pulse ~30g frozen garlic cubes + ~60g frozen baby onions in a food processor 5-7 times until finely chopped but NOT pureed.

  2. 2
    SAUTÉ IN GHEE

    Melt 3 tbsp Kirkland ghee in a large pot over medium heat. Add the pulsed aromatics, cook until soft and fragrant (~2-3 min).

  3. 3
    ADD BROTH

    Pour in 4 cups chicken bone broth.

  4. 4
    BLOOM TURMERIC + SEASON

    Add 1.5 tsp turmeric + 1.5 tsp salt. Stir until evenly golden — this is the golden-rice color moment.

  5. 5
    ADD RINSED RICE

    Stir in 2 cups rinsed basmati and bring to a boil.

  6. 6
    COOK RICE

    Reduce to low, cover, cook ~15 min (or per the rice package). Rest covered 5 min after cook, then fluff.

  7. 7
    PORTION 8 EQUAL RICE SERVINGS

    Divide the cooked rice evenly across 8 shallow containers — ~3/4 cup cooked rice per container. Same portion for adults + kids (the kid-request insight from the updated version).

  8. 8
    SEAR STEAK PUCKS

    Heat an uncrowded skillet very hot. Sear the frozen sirloin pucks — let each side brown before breaking the meat into ribbons. 5-6 min per batch, uncrowded. Salt to taste.

  9. 9
    BREAK APART

    Once both sides brown, break each puck into thin ribbons in the pan. Pull as soon as fully cooked — don't over-sear.

  10. 10
    PORTION STEAK

    1 puck (6 oz) per adult bowl. 2 pucks split across the 4 kid bowls (~3 oz each). Place steak on top of rice in each container.

Adult — 6 oz Steak + 2 tsp Tari

  1. 11
    SAUCE AT SERVE

    Drizzle 2 tsp Tari over the hot adult bowl right before eating. Never fold into rice storage — Tari waters out overnight.

Kid — 3 oz Steak + 2 tsp Toum (Mild)

  1. 11
    SAUCE AT SERVE

    Drizzle 2 tsp toum over the hot kid bowl right before eating. Skip if the kid prefers plain — the rice stands on its own. Never fold into rice storage.

Adult plate | Kid plate

4 adult bowls (6 oz steak + 2 tsp Tari each) / 4 kid bowls (3 oz steak + 2 tsp toum each). All 8 bowls get the same golden rice portion (~3/4 cup cooked).

Adult plate

Adult — 6 oz Steak + 2 tsp Tari

45g
Protein
520
Calories

What makes it different

  • 1 tsp Tari Aji Amarillo Hot Sauce
  • (Tari carries egg / soy / mustard per current label — adult-only, verify label before publishing allergen-cleared claims)
Kid plate

Kid — 3 oz Steak + 2 tsp Toum (Mild)

Macros not published for this plate — portion it to their appetite.

What makes it different

  • 1 tsp prepared toum (Mezete Toum, currently vegan + gluten-free per the official page; verify the physical label)
  • (Kid macros not displayed — appetite + swap flexibility vary meaningfully per kid)

Three keys to success

  1. 1SCALE FIRST, DON'T DEFAULT TO OLD PROPORTIONS. This is the updated family-batch version: 2 cups rice / 4 cups broth / 3 tbsp ghee — up from 1.5c / 3c / 2 tbsp. Old proportions serve 4 bowls (one dinner), new proportions serve 8 (two dinners).
  2. 2SAUCE AT SERVE, NEVER IN STORAGE. Fold sauce into rice → overnight breakdown + watering out. Store sauce-free; drizzle 2 tsp per bowl (Tari adult / toum kid) at plate time.
  3. 3BLOOM THE TURMERIC IN GHEE. 30-60 seconds in the hot ghee before adding broth — unlocks color + rounds the metallic edge.

Go deeper

Storage and nutrition

Storage: 8 shallow single-serve containers, each with ~3/4 cup cooked rice + portioned steak (6 oz adult / 3 oz kid). Refrigerate PROMPTLY. Store SAUCE-FREE — drizzle Tari or toum at serve. Keep sauce containers separate from the rice + steak containers.

Reheat: Microwave the rice + steak container with a spoon of broth or water if the rice looks dry. Reheat to 165°F. Add cold sauce AFTER reheating — never before, never in storage.

Lasts: 3-4 days in the fridge, sauce-free. Beyond that, thin sirloin dries out even with proper reheat.

Watch the full cook

Brands I use

Bulk frozen thin-sliced sirloin (36 oz / 6 pucks × 6 oz)
36 oz frozen thin-sliced sirloin box — as filmed. Puck geometry does the portion math (4 pucks adult / 2 pucks split across 4 kid bowls). Any equivalent bulk box flexes; verify the current package's exact weight + nutrition panel before publishing sirloin-specific numbers.
The updated version leans on a bulk 6-puck box for the make-once-eat-twice batch. Individual pucks anchor the adult portion (1 = 6 oz) + split cleanly across kid bowls (2 pucks ÷ 4 kids = 3 oz each). Any brand with a matching format works — Gary's QuickSteak Sirloin is one option; the filmed brand is a bulk box.
Kirkland
Kirkland
Organic Ghee (3 tbsp per batch)
Nutty finish + high smoke point for the aromatic sauté. Butter alone doesn't hold up to the sear temp; ghee is the measured 3-tbsp lever that keeps calories honest.
Deep
Deep
Quick Cubes Garlic (~30g per batch, ~1/2 pack)
Frozen garlic cubes — pulse-to-fine with the frozen baby onions, dump straight into hot ghee. No peeling, no mincing. The no-waste shortcut the updated version depends on.
Vadilal
Vadilal
Red Baby Onions (~60g per batch, ~1/2 pack)
Frozen baby onions — sweeter than shallots, zero prep. Pulse together with the frozen garlic cubes.
Roli Roti
Roli Roti
Chicken Bone Broth (4 cups per batch)
The rice absorbs real broth flavor — water makes bland rice, broth makes golden rice. Any chicken bone broth works; verify sodium + gluten label.
Tari
Aji Amarillo Hot Sauce (2 tsp per adult bowl, ADULT ONLY)
Peruvian yellow chili — bright + hot without pure heat. 2 tsp per adult bowl at serve. ADULT-ONLY per the current published label: contains egg, soy, and mustard. Never sauce a kid bowl with it. Verify the physical label before publishing allergen or halal claims.
Mezete
Toum (2 tsp per kid bowl)
Traditional Lebanese garlic sauce — creamy, garlic-forward, no dairy. Currently listed as vegan + gluten-free on the official Mezete page; verify the physical label before publishing. 2 tsp per kid bowl at serve — kids picked toum on the filmed dinner. Skip if the kid prefers plain.

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#rice#steak#bowl#turmeric#garlic#split-cook#meal-prep#make-once-eat-twice#family-batch#tari#toum