Steak, Egg, and Bacon Bowls

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  40 oz Beef Sirloin, Top
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  450 g Rice, White, Long-Grain
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  10 Egg, Whole, Large(500g)
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  2 cup Egg Whites

  Carton egg whites (e.g., Great Value, Eggland's Best) — no separating needed.

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  400 g Bell Pepper
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  1 Bacon(28g)
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  1 Yellow Onion(150g)
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  300 g Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  100 g Mayonnaise, Light
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  60 g Mustard, Yellow
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  3 g Garlic powder
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  3 g Yellow Onion

Instructions

1. 1Tenderize steak and season as desired. Cook to internal temperature of 125°F, then rest for 5 minutes for medium rare.
2. 2In a separate pan, cook 400g chopped peppers with 10 eggs and 2 cups egg whites. Season with salt and pepper.
3. 3Use rice cooker to cook 450g rice (raw weight) with 3 1/2 cups water.
4. 4Chop up beef bacon. Remove steak from pan (don't clean it) and add bacon to the same pan for extra flavor.
5. 5Chop up steak while bacon is cooking.
6. 6When bacon is done, add chopped steak, rice, and egg mixture to the pan.
7. 7Make sauce: mix together Greek yogurt, light mayo, honey mustard, garlic powder, onion powder, paprika, apple cider vinegar, and lemon juice.
8. 8Add sauce to the food mix, then divide into 10 meal prep containers.