Chef Ana
Weekly Meal Prep · Houston, TX

Asian and Mediterranean-inspired meal prep with Mongolian sirloin, orange rosemary chicken and a dairy-free lentil stew

September 9, 2026
Date
Weekly Meal Prep
Service
5 hours
Prep Time
7
Dishes
Mongolian beef and rosemary chicken anchor the spread, with scallions over the beef and orange slices over the thighs.
What We Prepared

Complete Menu

Weekly Meal Prep · September 9, 2026
Proteins
Mongolian Sirloin Beef
Dairy-Free Creamy Red Lentil & Chickpea Stew
Orange Rosemary Baked Chicken Thighs
Salads
Roasted Pear & Arugula Salad with Pecorino, Pecans & Dijon Vinaigrette (Without Grains)
Starchy Sides
Miso Butter and Asparagus Gnocchi
Vegetables
Honey Garlic Green Beans Without Chili
Paprika & Herbs Roasted Okra and Mini Bell Peppers
Created by Chef Ana

Photo Gallery

Mongolian beef and rosemary chicken anchor the spread, with scallions over the beef and orange slices over the thighs.
Extra cheese, nuts and dressing sit separately at the edge of the spread.
Colorful pepper pieces surround roasted okra beside pear salad with leafy greens and pale cheese shavings.
Colorful pepper pieces surround roasted okra beside pear salad with leafy greens and pale cheese shavings.
Orange chicken and pear salad share the frame, showing rosemary sprigs, red-skinned pear slices and broad cheese shavings.
Orange chicken and pear salad share the frame, showing rosemary sprigs, red-skinned pear slices and broad cheese shavings.
Pear and arugula salad fills the foreground with red-skinned fruit, leafy greens, cheese shavings and craggy nut halves.
Pear and arugula salad fills the foreground with red-skinned fruit, leafy greens, cheese shavings and craggy nut halves.
Glossy Mongolian Sirloin Beef slices fill the foreground beneath chopped scallions and white sesame seeds.
Glossy Mongolian Sirloin Beef slices fill the foreground beneath chopped scallions and white sesame seeds.
Rosemary sprigs garnish orange chicken beside red lentil stew, with pear salads and sesame-speckled green beans nearby.
Rosemary sprigs garnish orange chicken beside red lentil stew, with pear salads and sesame-speckled green beans nearby.
Chef Ana's Perspective

Chef's Notes

I would start the week's pairings with Mongolian Sirloin Beef and Honey Garlic Green Beans Without Chili, keeping the sweet garlic flavors together without adding chili heat. Orange Rosemary Baked Chicken Thighs can take a different plate with Paprika & Herbs Roasted Okra and Mini Bell Peppers. The Dairy-Free Creamy Red Lentil & Chickpea Stew gives this menu a legume-based main for a meal between the beef and chicken.

Read the full notes

For reheating, I recommend covering a refrigerated portion of Orange Rosemary Baked Chicken Thighs and warming it at 350°F for 20–25 minutes, checking that the center is hot. Dairy-Free Creamy Red Lentil & Chickpea Stew can go into a small saucepan with a tablespoon of water over medium-low heat for 6–8 minutes, stirred frequently until it is heated through. I would heat only the portion being served and allow extra time for larger portions.

I treat Dairy-Free Creamy Red Lentil & Chickpea Stew as the explicitly dairy-free dish here; Miso Butter and Asparagus Gnocchi includes butter. Roasted Pear & Arugula Salad with Pecorino, Pecans & Dijon Vinaigrette (Without Grains) includes cheese and nuts, so its grain-free wording does not make it dairy-free. For anyone choosing around those ingredients, I would review the named dishes individually rather than describe the whole menu as dairy-free or grain-free.

Chef Ana
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