High Protein Peppercorn Beef Potato Bowl Meal Prep

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Preheat the oven to 200°C (400°F), or the air fryer to 190°C (375°F). Toss the halved potatoes with the olive oil, thyme, rosemary, salt and pepper, and spread them on a baking tray.
2. Roast the potatoes for 25–30 minutes, turning halfway, until golden and crisp. In an air fryer, cook for 18–20 minutes, shaking the basket halfway, until golden and crunchy at the edges.
3. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Season the steak with salt and pepper and sear in batches for 1–2 minutes per side until browned. Set the beef aside, keeping the pan and its juices.
4. In the same pan over medium heat, add the kale to the beef juices and toss for 1–2 minutes until wilted and slightly crisp at the edges. Season lightly with salt and a squeeze of lemon juice, then set aside.
5. Return the pan to medium-high heat, add the olive oil and shallot, and cook for 2 minutes until softened. Add the garlic and cook for 30 seconds, then stir in the black and green peppercorns and toast briefly.
6. Pour in ¼ cup of beef stock and scrape up the browned bits. Simmer for 2–3 minutes until reduced by half, then add the remaining stock and simmer for 2 more minutes.
7. Remove from the heat and whisk in the yogurt and Worcestershire sauce until smooth. Return the beef and any resting juices to the pan, toss to coat, and adjust the seasoning.
8. Divide the peppercorn beef between containers with the roasted potatoes and a portion of kale.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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