Meal Prep – Steak and Crack Sauce Rice Bowl

Welcome back to another edition of Meal Preps, But Vietnamese, where I show you how I adapt some of my favorite Vietnamese recipes to help you get a little bit closer to your health and fitness goals this year! Today, we’re doing a take on one of my most viral recipes – Steak and Crack Sauce Rice Bowls! It’s incredibly easy to whip up, and with a few simple adjustments to make it more calorie-friendly, it’s sure to become a regular in your meal prep lineup!

What is Crack Sauce?

Asian Crack Sauce is a popular condiment known for its addictive, bold, and savory flavor profile, often described as impossible to stop eating once you’ve tried it. Every Southeast Asian country has its own variation of this sauce, rooted in local ingredients and culinary traditions. Despite the regional differences, these sauces share a common combination of salty, spicy, tangy, and umami flavors, making them a staple in Asian-inspired dishes.

Why You’ll Love This Steak and Crack Sauce Recipe

Super Easy to Make: With just a handful of pantry staples and minimal prep, you can whip up this sauce in minutes, making it perfect for meal-prepping even if you’re short on time!

Incredibly Versatile: While it pairs beautifully with steak, you can swap in any protein—chicken, shrimp, tofu, or even veggies—and it’ll taste just as impressive.

Bold and Addictive Flavor: The robust combination of sour, tangy, and spicy keeps your taste buds on high alert and leaves you craving that next bite. It’s the perfect blend of flavors that keeps meal-prepping exciting and far from boring!

Macro Breakdown

Total Macros for the Entire Recipe

• Calories: 3900 kcal
• Protein: 265 g
• Carbs: 326 g
• Fat: 90 g

Macros Per Serving (Divided by 6):

• Calories: 650 kcal
• Protein: 44 g kcal
• Carbs: 54 g
• Fat: 15 g

Meal Prep – Steak and Crack Sauce Rice Bowl

4.7 from 15 votes

Servings

6

servings

Prep time

1

hour 

Cooking time

15

minutes

Ingredients

• Steak:

• 2 lb 2 Steak

• 1 tsp 1 Salt

• 1 tsp 1 Black Pepper

• 1 tbsp 1 Oil

• Sauce:

• 1/3 cup 1/3 Fish Sauce

• 3 tbsp 3 Filtered Water

• 2 tbsp 2 Sugar

• 1 1 Lime (Juice)

• 3 3 Thai Chili

• Rice and Salad:

• 6 cups 6 Cooked White Jasmine Rice

• 1 Large 1 Shallot

• 2 2 English Cucumbers

• Cilantro

Directions

• Steak:
• Dry brine steak by rubbing salt on both sides. Place steaks onto a baking tray and place in the fridge uncovered for a minimum of one hour
• When you’re ready to cook the steak, remove it from the fridge and season generously with black pepper and oil. Rub both sides and let the steak come up to room temp
• Grill steak on high heat for 3-5 minutes on each side or until desired doneness
• Let the steak rest for 5 minutes before slicing against the grain
• Salad Prep:
• Cut shallot into strips along the grain. (Optional; if you don’t like the raw onion bite, submerge in cold water for 5 minutes). Cut cucumbers on a slight bias into slices. Trim off the woodsy stem ends of the cilantro, then give it a rough chop. Place an equal amount of each herb and veggie into a Ziploc bag
• Sauce:
• In a mixing bowl, combine fish sauce, filtered water, sugar, juice of a lime, and chopped Thai chilis. Mix well until sugar is fully dissolved. Divide sauce into six equal portions in a sauce container.
• Serve:
• Add one cup of cooked jasmine rice into each bowl, and add the Ziploc bag of veggies and sauce container. Top rice with sliced steak
• To reheat, remove veggies and sauce. Reheat in the microwave for 1-2 minutes, depending on your microwave. Dump veggies into the container afterward, pour sauce over everything, and enjoy!

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