A Better-Than-Takeout Korean Beef Meal Drop-Off

Whenever I’m planning a meal drop-off, I try to choose something that will be just as good the next day as it is the first night (which, truthfully, can be a bit of a challenge). It’s for this exact reason that this Korean beef might be one of my favorite meals. When I say it keeps well, I mean it keeps well. 👏 In my own family, this is CONSTANTLY on the meal rotation because I know a big batch will carry us well through the week.

When putting it in a meal drop-off, I packed some rice and roasted broccoli, then added a whole container of toppings so they could make rice bowls or lettuce wraps.

And speaking of toppings, I really committed. 😂 There are crunchy vegetables, fresh herbs, avocado, pickled ginger, lime, Sriracha, and just about anything else I’d want on my own bowl.

Then I added a few more veggie sides, some fruit, and Coconut Rice Krispies Treats to finish it all off. All I can say is it’s fresh, filling, easy to reheat, and flexible enough that the leftovers don’t feel like the same dinner all over again.

Now, let’s get into it!

The first container is for the Korean beef, baked white rice, and roasted broccoli.

I kept all three in separate sections (divided by some folded tin foil) to keep everything nice and organized. Once it’s reheated, all that really remains is deciding how many toppings can reasonably fit in one bowl.

Inside the toppings container, I packed:

• Matchstick carrots

• Matchstick cucumbers

• Pickled ginger (found in the international section of a lot of grocery stores)

• Green onion

• Cilantro

• Sesame seeds

• Sriracha

• Two whole avocados

• Lime wedges

• Romaine or Boston lettuce leaves

I left the avocados whole so they wouldn’t brown and packed the rest of the toppings in small lidded cups. The lettuce leaves make it easy to turn the beef into wraps; nice for when no one feels like eating the exact same dinner two nights in a row.

Edamame goes really nicely with this meal, so I added a big container of it. You can get a bag of it frozen from the store and follow the directions on the bag for how to cook it (easiest way is to just steam in the microwave). I also seasoned mine with a bit of salt. Soy sauce always takes it over the top, so I packed a small container of it to go inside.

For one of the sides I did the healthy slaw that I have been having on repeat. It’s so fresh and crunchy, and with it being a healthier variation, I always feel so good after eating it. It works as a side, but I’d pile it right into the lettuce wraps with the beef, toppings, and plenty of Sriracha.

For fruit, I added pineapple and grapes, which are especially refreshing with the sweet and savory Korean beef. They’re also easy to grab straight from the fridge for a snack later, assuming the grapes don’t all disappear before dinner. 👀

For dessert, I made Coconut Rice Krispies Treats, and this may be the container I have the hardest time giving away. 😂 Coconut gives the classic treat so much more flavor, along with a little fun extra texture. Of course, I cut them into very generous squares because no one has ever been excited to receive a tiny Rice Krispies Treat, haha.

The recipe for these are down below!

• Disposable containers for the food, so they don’t have to stress about washing and returning.

• Paper towels because, especially if you’re gifting to a family with kids, they’ll go through these fast.

• Plastics cups with lids for the toppings and soy sauce.

• Disposable bowls to make cleanup easier.

• Sesame seeds are one of my favorite toppings in this meal.

• Gatorade or another drink to keep hydrated (one of those things that can get a bit overlooked during a busy or stressful time).

• Sharpies to label all the food and toppings.

Now, it’s time for what might just be my new favorite treat: those Coconut Rice Krispies Treats!