THE SPLIT PLATE / RECIPE

Golden Garlic Rice Bowl with Steak

Adjusted recipe for 4 servings. Use the ingredient quantities below.

YIELD4 servings
TOTAL TIME35 min
COOK METHODSee method
EST. / SERVING~520 cal | ~45g protein
KEY TO SUCCESS: SCALE FIRST, DON'T DEFAULT TO OLD PROPORTIONS. This is the updated family-batch version: 2 cups rice / 4 cups broth / 3 tbsp ghee — up from 1.5c / 3c / 2 tbsp. Old proportions serve 4 bowls (one dinner), new proportions serve 8 (two dinners).

Ingredients scaled from the original 8-serving recipe. Cooking times, pan size, and amounts written in the method may need adjustment.

Ingredients

RICE BASE (family batch — updated proportions)

  • 1 cups dry basmati rice, rinsed until water runs clear
  • 2 cups chicken bone broth
  • 1 1/2 tbsp Kirkland Organic Ghee
  • ~15g frozen garlic cubes (~1/2 pack Deep Quick Cubes)
  • ~30g frozen baby onions (~1/2 pack Vadilal Red Baby Onions)
  • 3/4 tsp turmeric
  • 3/4 tsp salt (plus steak salt if needed)

Option 1

  • 1 tsp prepared toum (Mezete Toum, currently vegan + gluten-free per the official page; verify the physical label)
  • (Kid macros not displayed — appetite + swap flexibility vary meaningfully per kid)

PROTEIN

  • 18 oz frozen thin-sliced sirloin — six 6 oz pucks (filmed as a bulk 6-puck box)

STORAGE

  • 4 shallow single-serve containers with lids

ADULT FINISH (per bowl, at serve only)

  • 1 tsp Tari Aji Amarillo Hot Sauce
  • (Tari carries egg / soy / mustard per current label — adult-only, verify label before publishing allergen-cleared claims)

Allergens: dairy, eggs, soy, mustard. Verify halal package Verify broth gluten package

AT THE PLATE, AFTER THE COOK. Same rice for everyone (that's the kid-request insight — they asked for the adult portion). Same seared steak, split by AMOUNT (6 oz adult / 3 oz kid). Sauce forks: adult Tari / kid toum. Sauce ONLY on the dinner being eaten now; second dinner refrigerates sauce-free.

Method

Method quantities describe the original 8-serving batch. Use the ingredient list scaled by 0.5×. Keep temperatures unchanged; check pan capacity and doneness.

Shared base

  1. 1.PULSE AROMATICS. Pulse ~30g frozen garlic cubes + ~60g frozen baby onions in a food processor 5-7 times until finely chopped but NOT pureed.
  2. 2.SAUTÉ IN GHEE. Melt 3 tbsp Kirkland ghee in a large pot over medium heat. Add the pulsed aromatics, cook until soft and fragrant (~2-3 min).
  3. 3.ADD BROTH. Pour in 4 cups chicken bone broth.
  4. 4.BLOOM TURMERIC + SEASON. Add 1.5 tsp turmeric + 1.5 tsp salt. Stir until evenly golden — this is the golden-rice color moment.
  5. 5.ADD RINSED RICE. Stir in 2 cups rinsed basmati and bring to a boil.
  6. 6.COOK RICE. Reduce to low, cover, cook ~15 min (or per the rice package). Rest covered 5 min after cook, then fluff.
  7. 7.PORTION 8 EQUAL RICE SERVINGS. Divide the cooked rice evenly across 8 shallow containers — ~3/4 cup cooked rice per container. Same portion for adults + kids (the kid-request insight from the updated version).
  8. 8.SEAR STEAK PUCKS. Heat an uncrowded skillet very hot. Sear the frozen sirloin pucks — let each side brown before breaking the meat into ribbons. 5-6 min per batch, uncrowded. Salt to taste.
  9. 9.BREAK APART. Once both sides brown, break each puck into thin ribbons in the pan. Pull as soon as fully cooked — don't over-sear.
  10. 10.PORTION STEAK. 1 puck (6 oz) per adult bowl. 2 pucks split across the 4 kid bowls (~3 oz each). Place steak on top of rice in each container.

Adult — 6 oz Steak + 2 tsp Tari

  1. 11.SAUCE AT SERVE. Drizzle 2 tsp Tari over the hot adult bowl right before eating. Never fold into rice storage — Tari waters out overnight.

Kid — 3 oz Steak + 2 tsp Toum (Mild) · Option 1

  1. 11.SAUCE AT SERVE. Drizzle 2 tsp toum over the hot kid bowl right before eating. Skip if the kid prefers plain — the rice stands on its own. Never fold into rice storage.

SPLIT PLATE SERVING

Adult — 6 oz Steak + 2 tsp Tari: Serve the adult portion as described above.

Kid — 3 oz Steak + 2 tsp Toum (Mild): Serve the kid portion as described above.

Keys to success

  • SAUCE AT SERVE, NEVER IN STORAGE. Fold sauce into rice → overnight breakdown + watering out. Store sauce-free; drizzle 2 tsp per bowl (Tari adult / toum kid) at plate time.
  • BLOOM THE TURMERIC IN GHEE. 30-60 seconds in the hot ghee before adding broth — unlocks color + rounds the metallic edge.

If something fails

Rice is bland / tastes plain: You used water instead of bone broth, or forgot to bloom the turmeric. The flavor base IS the recipe — 4 cups bone broth + 3 tbsp ghee + bloomed turmeric + frozen garlic + baby onions do all the work.

Rice is mushy or gluey: Over-liquid or under-rinsed. Rinse until the water runs clear. 4 cups broth to 2 cups rice = 2:1 ratio, non-negotiable for basmati. Cover-cook 15 min on low + rest 5 min covered before fluffing.

Steak came out dry / chewy: Over-seared or low-heat cooked. High heat + uncrowded skillet, break the puck into ribbons only after both sides brown, pull at 5-6 min max. Batch in 2 pucks at a time if your pan is small — crowding = steaming.

Bowl feels heavy / calorie bomb: Eyeballed the ghee. Stick to 3 tbsp measured across the whole 8-bowl batch (~1.5 tsp per bowl of fat). Ghee is calorie-dense; a little goes a long way.

Turmeric tastes raw / bitter: You didn't bloom it. Stir turmeric + salt into the hot ghee for 30-60 seconds BEFORE adding the broth. This is the single most-skipped step.

Second-night rice went soggy or lost flavor: You sauced the storage. Store the second dinner UNSAUCED; drizzle Tari / toum after reheating. If already sauced and stored, add a splash of broth before reheating and expect softer texture.

Kid refuses the toum: Toum is garlic-forward. Sub a mild garlic-yogurt or skip the sauce entirely — the golden rice + plain steak stands on its own without any drizzle. Kids picked their sauce preference on the filmed dinner; the drizzle is a want-to, not a have-to.

Adult Tari heat too intense: 2 tsp is the tested amount. Dial to 1 tsp if heat-sensitive; sub a mild aji amarillo or a spoon of chunky salsa verde for a less-punchy chili path. Tari's aji amarillo is bright, not just spicy.

Second-dinner steak is dry after reheat: Thin sirloin loses moisture fast. Reheat to 165°F in a covered dish with a spoon of broth or water, don't microwave open. Or eat within 3-4 days for best texture.

Storage and reheating

Store: 8 shallow single-serve containers, each with ~3/4 cup cooked rice + portioned steak (6 oz adult / 3 oz kid). Refrigerate PROMPTLY. Store SAUCE-FREE — drizzle Tari or toum at serve. Keep sauce containers separate from the rice + steak containers.

Reheat: Microwave the rice + steak container with a spoon of broth or water if the rice looks dry. Reheat to 165°F. Add cold sauce AFTER reheating — never before, never in storage.

Lasts: 3-4 days in the fridge, sauce-free. Beyond that, thin sirloin dries out even with proper reheat.

Estimated nutrition

~520 cal | ~45g protein.

thesplitplate.com/recipes/golden-garlic-rice-bowl-steak

Golden Garlic Rice Bowl with Steak
Split Cook Method™Core SignaturesThe Make-Once-Eat-Twice Family Batch

Golden Garlic Rice Bowl with Steak

By Tushar Sharma

The rice was so good last time, my kids asked for the adult portion. That's not a request I ignore. ONE 35-min cook = 8 bowls (4 adult + 4 kid across 2 family dinners). Same golden turmeric-broth rice for everyone; adults get 6 oz steak + 2 tsp Tari, kids get 3 oz steak + 2 tsp toum. Sauce goes on at serve — never in storage. Adult bowl ~520 cal / 45g protein. Kid macros intentionally not published — parents pick the portion.

Make this when

You want ONE 35-min cook to cover two family dinners (2 adults + 2 kids × 2 nights = 8 bowls). Same rice for everyone; the split is at the plate — adults get 6 oz steak + 2 tsp Tari heat, kids get 3 oz steak + 2 tsp mild toum. The updated framing came from the kids asking for the adult rice portion after the last cook.

Total time
35 min
Yield
8 servings
Protein
~45g
Calories
~520
Cost / serving
$6.00
Allergens and safety

Contains: dairy, eggs, soy, mustard

  • Verify halal package
  • Verify broth gluten package

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Adjust servings

Ingredients

Adults
Kids
Scaled to 4

RICE BASE (family batch — updated proportions)

PROTEIN

STORAGE

ADULT FINISH (per bowl, at serve only)

KID FINISH (per bowl, at serve only)

Method

Method quantities below describe the original 8-serving batch. Your ingredient list is scaled by 0.5×. Use the adjusted ingredient amounts; keep temperatures unchanged and check pan capacity and doneness.

Split point

AT THE PLATE, AFTER THE COOK. Same rice for everyone (that's the kid-request insight — they asked for the adult portion). Same seared steak, split by AMOUNT (6 oz adult / 3 oz kid). Sauce forks: adult Tari / kid toum. Sauce ONLY on the dinner being eaten now; second dinner refrigerates sauce-free.

4 adult bowls (6 oz steak + 2 tsp Tari each) / 4 kid bowls (3 oz steak + 2 tsp toum each). All 8 bowls get the same golden rice portion (~3/4 cup cooked).

Shared base

Cook once — this part works for everyone.

  1. 1
    PULSE AROMATICS

    Pulse ~30g frozen garlic cubes + ~60g frozen baby onions in a food processor 5-7 times until finely chopped but NOT pureed.

  2. 2
    SAUTÉ IN GHEE

    Melt 3 tbsp Kirkland ghee in a large pot over medium heat. Add the pulsed aromatics, cook until soft and fragrant (~2-3 min).

  3. 3
    ADD BROTH

    Pour in 4 cups chicken bone broth.

  4. 4
    BLOOM TURMERIC + SEASON

    Add 1.5 tsp turmeric + 1.5 tsp salt. Stir until evenly golden — this is the golden-rice color moment.

  5. 5
    ADD RINSED RICE

    Stir in 2 cups rinsed basmati and bring to a boil.

  6. 6
    COOK RICE

    Reduce to low, cover, cook ~15 min (or per the rice package). Rest covered 5 min after cook, then fluff.

  7. 7
    PORTION 8 EQUAL RICE SERVINGS

    Divide the cooked rice evenly across 8 shallow containers — ~3/4 cup cooked rice per container. Same portion for adults + kids (the kid-request insight from the updated version).

  8. 8
    SEAR STEAK PUCKS

    Heat an uncrowded skillet very hot. Sear the frozen sirloin pucks — let each side brown before breaking the meat into ribbons. 5-6 min per batch, uncrowded. Salt to taste.

  9. 9
    BREAK APART

    Once both sides brown, break each puck into thin ribbons in the pan. Pull as soon as fully cooked — don't over-sear.

  10. 10
    PORTION STEAK

    1 puck (6 oz) per adult bowl. 2 pucks split across the 4 kid bowls (~3 oz each). Place steak on top of rice in each container.

Adult — 6 oz Steak + 2 tsp Tari

  1. 11
    SAUCE AT SERVE

    Drizzle 2 tsp Tari over the hot adult bowl right before eating. Never fold into rice storage — Tari waters out overnight.

Kid — 3 oz Steak + 2 tsp Toum (Mild)

  1. 11
    SAUCE AT SERVE

    Drizzle 2 tsp toum over the hot kid bowl right before eating. Skip if the kid prefers plain — the rice stands on its own. Never fold into rice storage.

Adult plate | Kid plate

4 adult bowls (6 oz steak + 2 tsp Tari each) / 4 kid bowls (3 oz steak + 2 tsp toum each). All 8 bowls get the same golden rice portion (~3/4 cup cooked).

Adult plate

Adult — 6 oz Steak + 2 tsp Tari

45g
Protein
520
Calories

What makes it different

  • 1 tsp Tari Aji Amarillo Hot Sauce
  • (Tari carries egg / soy / mustard per current label — adult-only, verify label before publishing allergen-cleared claims)
Kid plate

Kid — 3 oz Steak + 2 tsp Toum (Mild)

Macros not published for this plate — portion it to their appetite.

What makes it different

  • 1 tsp prepared toum (Mezete Toum, currently vegan + gluten-free per the official page; verify the physical label)
  • (Kid macros not displayed — appetite + swap flexibility vary meaningfully per kid)

Three keys to success

  1. 1SCALE FIRST, DON'T DEFAULT TO OLD PROPORTIONS. This is the updated family-batch version: 2 cups rice / 4 cups broth / 3 tbsp ghee — up from 1.5c / 3c / 2 tbsp. Old proportions serve 4 bowls (one dinner), new proportions serve 8 (two dinners).
  2. 2SAUCE AT SERVE, NEVER IN STORAGE. Fold sauce into rice → overnight breakdown + watering out. Store sauce-free; drizzle 2 tsp per bowl (Tari adult / toum kid) at plate time.
  3. 3BLOOM THE TURMERIC IN GHEE. 30-60 seconds in the hot ghee before adding broth — unlocks color + rounds the metallic edge.

Go deeper

Storage and nutrition

Storage: 8 shallow single-serve containers, each with ~3/4 cup cooked rice + portioned steak (6 oz adult / 3 oz kid). Refrigerate PROMPTLY. Store SAUCE-FREE — drizzle Tari or toum at serve. Keep sauce containers separate from the rice + steak containers.

Reheat: Microwave the rice + steak container with a spoon of broth or water if the rice looks dry. Reheat to 165°F. Add cold sauce AFTER reheating — never before, never in storage.

Lasts: 3-4 days in the fridge, sauce-free. Beyond that, thin sirloin dries out even with proper reheat.

Watch the full cook

Brands I use

Bulk frozen thin-sliced sirloin (36 oz / 6 pucks × 6 oz)
36 oz frozen thin-sliced sirloin box — as filmed. Puck geometry does the portion math (4 pucks adult / 2 pucks split across 4 kid bowls). Any equivalent bulk box flexes; verify the current package's exact weight + nutrition panel before publishing sirloin-specific numbers.
The updated version leans on a bulk 6-puck box for the make-once-eat-twice batch. Individual pucks anchor the adult portion (1 = 6 oz) + split cleanly across kid bowls (2 pucks ÷ 4 kids = 3 oz each). Any brand with a matching format works — Gary's QuickSteak Sirloin is one option; the filmed brand is a bulk box.
Kirkland
Kirkland
Organic Ghee (3 tbsp per batch)
Nutty finish + high smoke point for the aromatic sauté. Butter alone doesn't hold up to the sear temp; ghee is the measured 3-tbsp lever that keeps calories honest.
Deep
Deep
Quick Cubes Garlic (~30g per batch, ~1/2 pack)
Frozen garlic cubes — pulse-to-fine with the frozen baby onions, dump straight into hot ghee. No peeling, no mincing. The no-waste shortcut the updated version depends on.
Vadilal
Vadilal
Red Baby Onions (~60g per batch, ~1/2 pack)
Frozen baby onions — sweeter than shallots, zero prep. Pulse together with the frozen garlic cubes.
Roli Roti
Roli Roti
Chicken Bone Broth (4 cups per batch)
The rice absorbs real broth flavor — water makes bland rice, broth makes golden rice. Any chicken bone broth works; verify sodium + gluten label.
Tari
Aji Amarillo Hot Sauce (2 tsp per adult bowl, ADULT ONLY)
Peruvian yellow chili — bright + hot without pure heat. 2 tsp per adult bowl at serve. ADULT-ONLY per the current published label: contains egg, soy, and mustard. Never sauce a kid bowl with it. Verify the physical label before publishing allergen or halal claims.
Mezete
Toum (2 tsp per kid bowl)
Traditional Lebanese garlic sauce — creamy, garlic-forward, no dairy. Currently listed as vegan + gluten-free on the official Mezete page; verify the physical label before publishing. 2 tsp per kid bowl at serve — kids picked toum on the filmed dinner. Skip if the kid prefers plain.

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#rice#steak#bowl#turmeric#garlic#split-cook#meal-prep#make-once-eat-twice#family-batch#tari#toum