Garlic Butter Steak Bites
A flavorful dish with 33 grams of protein and 1 gram of net carbs per serving.
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
🥩Meat & Seafood(2)
- 1/2 cup beef broth
- 2 pounds boneless sirloin tip roast, cut into bite-sized pieces
🥛Dairy & Eggs(1)
- 2 tablespoons unsalted butter, cut into small pieces
🫙Pantry Staples(1)
- 1 tablespoon extra virgin olive oil
🧂Spices & Seasonings(3)
- 1/4 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon salt
Nutrition (per serving)
Calories
415
Protein
46g
Carbs
2g
Fat
24g
👨🍳 Instructions
- 1
Label your freezer bag with the name of the recipe, cooking instructions, and 'use-by' date (3 months).
- 2
Add all ingredients except broth to the freezer bag.
- 3
Carefully remove as much air as possible, seal, and freeze.
- 4
To cook in crockpot: Add meal to crockpot and top with broth. Cook on 'low' setting for 6-8 hours or on high for 4-6 hours. Stir.
- 5
To cook in Instant Pot: Add frozen meal to Instant Pot. Sauté 5 minutes. Flip over. Add broth. Pressure cook 25 minutes. Natural release. Separate the meat if it is stuck together.
💡 Pro Tips
- ✓Cut sirloin tip roast into uniform 1-1.5 inch cubes before freezing to ensure even cooking; larger pieces will remain undercooked while smaller ones become mushy after 6-8 hours on low heat.technique1-1.5 inch cubes
- ✓Use fresh minced garlic (2-3 cloves, ~9g) instead of garlic powder in the freezer bag because powdered garlic becomes bitter and bitter over 3 months of storage due to oxidation; add powder during the last 30 minutes of cooking instead.ingredient3 months storage degradation
- ✓Pat the meat dry with paper towels before bagging to remove surface moisture; excess moisture creates a 0.5-inch ice layer during freezing that delays heat transfer by 45-60 minutes in the crockpot.technique45-60 minute delay
- ✓For Instant Pot cooking, increase pressure time to 30 minutes (not 25) because the frozen brick needs extra time for heat to penetrate the center; use quick release only after the natural release is complete to prevent meat fibers from contracting too rapidly.timing30 minutes pressure cook
- ✓Reduce olive oil to 1.5 teaspoons in the bag because fat doesn't freeze effectively at the same rate as water/broth, causing rancidity after 8 weeks; add the remaining butter (1/2 tablespoon) during the last 5 minutes of cooking for fresh garlic-butter emulsion.ingredient1.5 teaspoons oil (8-week rancidity threshold)
Share this recipe
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
Share this recipe
Garlic Butter Steak Bites
A flavorful dish with 33 grams of protein and 1 gram of net carbs per serving.
📝 Ingredients
🥩Meat & Seafood(2)
- 1/2 cup beef broth
- 2 pounds boneless sirloin tip roast, cut into bite-sized pieces
🥛Dairy & Eggs(1)
- 2 tablespoons unsalted butter, cut into small pieces
🫙Pantry Staples(1)
- 1 tablespoon extra virgin olive oil
🧂Spices & Seasonings(3)
- 1/4 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon salt
Nutrition (per serving)
Calories
415
Protein
46g
Carbs
2g
Fat
24g
👨🍳 Instructions
- 1
Label your freezer bag with the name of the recipe, cooking instructions, and 'use-by' date (3 months).
- 2
Add all ingredients except broth to the freezer bag.
- 3
Carefully remove as much air as possible, seal, and freeze.
- 4
To cook in crockpot: Add meal to crockpot and top with broth. Cook on 'low' setting for 6-8 hours or on high for 4-6 hours. Stir.
- 5
To cook in Instant Pot: Add frozen meal to Instant Pot. Sauté 5 minutes. Flip over. Add broth. Pressure cook 25 minutes. Natural release. Separate the meat if it is stuck together.
💡 Pro Tips
- ✓Cut sirloin tip roast into uniform 1-1.5 inch cubes before freezing to ensure even cooking; larger pieces will remain undercooked while smaller ones become mushy after 6-8 hours on low heat.technique1-1.5 inch cubes
- ✓Use fresh minced garlic (2-3 cloves, ~9g) instead of garlic powder in the freezer bag because powdered garlic becomes bitter and bitter over 3 months of storage due to oxidation; add powder during the last 30 minutes of cooking instead.ingredient3 months storage degradation
- ✓Pat the meat dry with paper towels before bagging to remove surface moisture; excess moisture creates a 0.5-inch ice layer during freezing that delays heat transfer by 45-60 minutes in the crockpot.technique45-60 minute delay
- ✓For Instant Pot cooking, increase pressure time to 30 minutes (not 25) because the frozen brick needs extra time for heat to penetrate the center; use quick release only after the natural release is complete to prevent meat fibers from contracting too rapidly.timing30 minutes pressure cook
- ✓Reduce olive oil to 1.5 teaspoons in the bag because fat doesn't freeze effectively at the same rate as water/broth, causing rancidity after 8 weeks; add the remaining butter (1/2 tablespoon) during the last 5 minutes of cooking for fresh garlic-butter emulsion.ingredient1.5 teaspoons oil (8-week rancidity threshold)