Garlic-Ginger Beef Bowls and Crispy Baked Chicken Tacos

Ingredients

• Broccoli (Cut into florets; amount not specified)
• Olive oil for roasting broccoli (Drizzle over broccoli; amount not specified)
• Garlic powder for broccoli (Amount not specified)
• Salt for broccoli (To taste; amount not specified)
• 2 Red bell peppers (Sliced)
• 1 Red onion (Sliced)
• 1 bag Frozen corn (Bag size not specified)
• 1 tsp Paprika (For pepper, onion, and corn mix)
• 1 tsp Cumin (For pepper, onion, and corn mix)
• 1 tsp Garlic powder for vegetable mix
• 1 tsp Salt for vegetable mix
• 0.5 tsp Black pepper for vegetable mix
• Olive oil for vegetable mix (Drizzle before tossing; amount not specified)
• 2 lb Ground beef
• 2 tbsp Oil for beef
• Garlic for beef (Amount not specified)
• Ginger for beef (Amount not specified)
• 6 tbsp Hoisin sauce (For sauce)
• 2 tbsp Soy sauce (For sauce)
• 2 tbsp Dark soy sauce (For sauce)
• 2 tbsp Rice vinegar (For sauce)
• 2 tsp Brown sugar (For sauce)
• White rice (Cooked and served with beef and broccoli; amount not specified)
• Scallions (For topping; amount not specified)
• Sesame seeds (For topping; amount not specified)
• 3 lb Chicken thighs (Cubed; source gives a 3–4 lb range)
• Oil for chicken (For browning chicken; amount not specified)
• 2 tsp Cumin for chicken
• 2 tsp Oregano (For chicken seasoning)
• 2 tsp Paprika for chicken
• 2 tsp Garlic powder for chicken
• 2 tsp Onion powder (For chicken seasoning)
• 2 tsp Salt for chicken
• 1 tsp Black pepper for chicken
• Mexican cheese blend (For chicken filling and tortillas; amount not specified)
• Flour tortillas (Amount not specified)
• 1 Avocado (For sauce)
• 1 Jalapeño (Large; for sauce)
• Cilantro (A handful; amount not specified)
• 0.5 cup Sour cream (For sauce)
• 1 lime Lime juice (Juice of 1 lime)
• 1 clove Garlic for sauce
• Salt for sauce (To taste; amount not specified)
• Black pepper for sauce (To taste; amount not specified)
• Water (A little, as needed to blend sauce until smooth)
• Oil spray (Spray tortillas lightly before baking)

Steps

1. 1

   Preheat the oven to 400°F (205°C). Prepare two sheet pans for the vegetables.

2. 2

   On the first pan, arrange the broccoli. Drizzle with olive oil and season with garlic powder and salt.

3. 3

   On the second pan, combine the sliced red peppers, sliced red onion, and frozen corn. Season with 1 teaspoon each of paprika, cumin, garlic powder, and salt, plus ½ teaspoon black pepper. Drizzle with olive oil and toss to coat.

4. 4

   Roast both pans at 400°F for 15–20 minutes. Remove the broccoli when it is bright green and lightly charred.

5. 5

   Broil the pepper, onion, and corn mixture for 1–2 minutes at the end for extra char.

6. 6

   For the beef bowls, heat 2 tablespoons oil in a pan and brown the ground beef.

7. 7

   Add the garlic and ginger to the browned beef and cook briefly.

8. 8

   Stir together the hoisin sauce, soy sauce, dark soy sauce, rice vinegar, and brown sugar. Add this sauce to the beef and cook until the mixture is glossy.

9. 9

   Serve the garlic-ginger beef over white rice with the roasted broccoli. Top with scallions and sesame seeds.

10. 10

    For the tacos, heat oil in a pan. Add the cubed chicken thighs, season generously with cumin, oregano, paprika, garlic powder, onion powder, salt, and pepper, and cook until the chicken is cooked through.

11. 11

    Mix the roasted pepper, onion, and corn mixture into the cooked chicken, then mix in the Mexican cheese blend.

12. 12

    Place a little Mexican cheese on each flour tortilla, add about ½ cup of the chicken filling, and add more cheese on top.

13. 13

    Fold the tortillas, spray them lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, until golden and crispy.

14. 14

    For the avocado-jalapeño sauce, combine the avocado, large jalapeño, cilantro, sour cream, lime juice, garlic, salt, and pepper in a blender. Add a little water and blend until smooth.

15. 15

    Use the finished components for meal prep and keep them refrigerated for the week, as indicated by the source.

Notes

The source does not specify quantities for broccoli, several oils and seasonings, white rice, scallions, sesame seeds, cheese, tortillas, garlic, ginger, cilantro, or sauce salt and pepper. It also does not specify the size of the frozen-corn bag. The chicken quantity is given as a 3–4 lb range; the ingredient row preserves the range using 3 lb as the primary quantity and 4 lb as the alternate. Refrigerate meal-prep portions for the week; exact storage duration and reheating instructions were not provided.

Nutrition per serving

• main
• meal prep
• high protein
• beef
• chicken
• baked
• roasted
• East Asian-inspired