Chef Jack Ovens

Qualified Chef · 1.6M Subscribers

Updated May 2026

Five meals, 46g of protein per serve and a sticky hoisin sauce that coats every piece of beef in something glossy and deeply savoury. This is a 35 minute meal prep that tastes like it came from somewhere that charges too much for takeaway.

The beef gets velveted first — soy sauce, cornflour and a small amount of baking soda mixed through and rested for 10 minutes. That short rest makes a real difference to the texture, keeping the beef tender even after reheating. Garlic and ginger go in at the marinade stage so the flavour is built into the meat before it hits the pan.

The sauce is hoisin, soy, oyster sauce, honey and sesame oil — poured in after the beef is seared and reduced down until it clings rather than pools. The rice cooks in chicken stock instead of water for extra depth. Finished with spring onion and sesame seeds.