Name: Golden Garlic Rice Bowl with Steak
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups dry basmati rice, rinsed until water runs clear; 4 cups chicken bone broth; 3 tbsp Kirkland Organic Ghee; ~30g frozen garlic cubes (~1/2 pack Deep Quick Cubes); ~60g frozen baby onions (~1/2 pack Vadilal Red Baby Onions); 1.5 tsp turmeric; 1.5 tsp salt (plus steak salt if needed); 36 oz frozen thin-sliced sirloin — six 6 oz pucks (bulk box as filmed); 2 tsp Tari Aji Amarillo Hot Sauce [adult] (egg / soy / mustard per current label); 2 tsp Mezete Toum [kid] (currently vegan + gluten-free per official page; verify physical label); 8 shallow single-serve containers with lids

Golden Garlic Rice Bowl with Steak — The Split PlateONE cook, EIGHT bowls, TWO family dinners. Golden turmeric-garlic rice built on bone broth + 3 tbsp ghee + frozen garlic cubes + frozen baby onions (no-waste shortcut). Thin-sliced sirloin seared from frozen in a hot skillet, broken into ribbons, then portioned — 6 oz per adult bowl / 3 oz per kid bowl. Adults get 2 tsp Tari Aji Amarillo (aji amarillo heat, adult-only — the label carries egg / soy / mustard). Kids get 2 tsp toum (mild garlic sauce, Mezete Toum currently vegan + gluten-free per the official page — verify the physical label). Sauce ONLY on the dinner being eaten now; second dinner refrigerates sauce-free and reheats first. ~520 cal / 45g protein per adult bowl (creator-approved rounded estimate; recheck packaged-product labels for label-verified macros). Kid macros not displayed — appetite + swap flexibility vary per kid. No garnish in the updated version.