This week’s meal prep we tried two very different cuisines by going with Thai and Indian. It sounds like a weird combination, but the plan wasn’t to eat these meals at the same time. Both of these dishes are full of flavor in contrast but very satisfying. Throughout the week I didn’t fill the need to have many snacks in-between meals but that also did not stop me from snacking out of boredom either. If I was a robot, I’d be the Snackmaster 5000.

The marinade on the steak with fish sauce and in the dressing is a flavorful punch that will stick with you. If you have ever had grilled beef salad at a Thai restaurant you know what I’m talking about. Or even if you have every had fish sauce in anything, you probably know what I’m talking about. A little bit goes a long way. You either like it or you hate it, but I think when used right then anybody who eats fish likes it.

The Chana Masala has the same impact. It only takes a couple teaspoons to permeate the entire dish. I have had a lot of fun playing around with and challenging myself with Indian food lately. It’s a cuisine with ingredients I don’t often use. In this recipe I used Thai chilis because I have a ton of them, but traditionally I think serrano or a green chili is used. My goal always is to make dishes as traditional as possible, sometimes I just forget certain ingredients at the store and substitute what I have on hand. This rich tomato, garbanzo bean (or chickpea same difference) thick stew tastes amazing served with basmati rice, roti or even on its own. I like to have a starch to go with it and basmati is my favorite choice.

These recipes have my tweaks and take on them. The flavors were on point but the only thing I would do differently is use palm sugar in the Thai salad and coconut sugar in the Chana. I substituted brown sugar in both recipes and I think it would have just taken the flavors to the next level if I hadn’t. These dishes are both some of my favorite things to get when eating Thai or Indian food. Give it a try if these ingredients sound interesting to you and let me know how it turns out.


Thai Beef Salad

  • 2 lb. Dry aged Top Sirloin
  • 3 cloves Garlic, minced
  • 2 ea. Thai bird chili, sliced
  • Mini Bell Peppers, seeds removed, sliced
  • Green onions, sliced
  • Mixed Greens, enough to fill 4 meal prep containers
  • Cherry Tomatoes, sliced
  • 1 whole English Cucumber, de-seeded, sliced


  • 1 tbsp fish sauce
  • 1 tsp shaved palm sugar or light brown sugar
  • ½ tsp ground black pepper


  • 3 tbsp fish sauce
  • 1 Tbsp. Soy Sauce low sodium
  • 2 tbsp shaved palm sugar or brown sugar
  • 1 small shallot, minced
  • 2 Tbsp lime juice
  • 1 Thai chili





  1. In a bowl combine the marinade, add steaks and coat. Set aside for 10-15 minutes
  2. In a separate bowl, whisk fish sauce, soy sauce, lime juice, shallot, garlic, Thai chili and sugar for the dressing. Set aside.
  3. Prepare a hot pan on med-high heat with 1 Tbsp coconut oil. Remove steaks from marinade and place in the pan to sear 5-6 minutes on each side depending on thickness. Steaks should be caramelized and reach 135°, slightly firm to the touch for medium rare. Set steaks on a plate to rest as final resting temperatures can reach 140° plus for a perfect medium rare.
  4. Divide mixed greens between the 4 containers, add mini bell peppers, cherry tomatoes, green onions and cucumbers, cover and set in the fridge.
  5. Slice beef against the grain, then cut again into bite size pieces if desired. When cooled, divide into 4 separate Ziploc baggies
  6. Pour the dressing into two separate containers to add to the salad before eating.
  7. Before eating, re-heat steak in the oven or microwave for 30sec-1min. Pour dressing on salad, shake or stir to coat greens, add steak on top and enjoy.



Chana Masala



  • 2 Tbsp Coconut oil
  • 1 yellow onion, small diced
  • 1 Tbsp ground cumin
  • 6-7 cloves of garlic, minced
  • 2 Tbsp fresh ginger, mince
  • ½ cp cilantro chopped
  • 2 ea. Thai chilis (serrano or jalapeno can be used, just add more for desired heat)
  • 1 tsp ground turmeric
  • 1 tsp chili powder
  • 1 28oz can pureed tomatoes or finely diced
  • 2 15oz cans of chickpeas/garbanzo beans drained
  • 1 Tbsp garam masala
  • 2-3 tsp coconut sugar (I substituted brown sugar)
  • 2 Tbsp lemon juice/add more to taste
  • 3 tsp salt/add more to taste



  1. Rinse and start your basmati rice in a rice cooker if preferred. Follow your rice cookers instructions to prepare.
  2. Place a large pot on medium heat (I used a wok). Add oil, onion cumin and salt.
  3. Using a mortar and pestle or food processor, add garlic, ginger, cilantro, chilis and grind or pulse till combined. When ready, add to the pan with the onions and stir to combine.
  4. Add the tomato puree, garbanzo beans and season again with salt. If mixture is too thick, fill the tomato puree can with ¼ or ½ of the way with water and pour into pan. You want the final consistency to be a thick stew.
  5. Increase the heat if needed and continue to stir mixture occasionally on a low simmer. Continue to cook uncovered for 20 minutes or more.
  6. When the stew looks ready, taste for seasoning and adjust with salt if needed.
  7. Remove the pan from heat, add garam masala, lemon juice and sugar. Taste again and adjust with more lemon juice and season as needed.
  8. Divide the basmati rice into four different meal prep containers, then divide the Chana masala in the containers. Garnish with large chopped or torn cilantro. Enjoy.
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