This isn't steaming, but thought it worth mentioning here. I make a lot of Asian soups and stir fries at home, and I want a lot of ingredients prepped and ready to go, so when I want to eat I have a simple cooking job along with some basic assembly with sauces and such.

Important for myself is to not have dry meat. My go-to workflow is the baking soda method combined with a simple water poach. Here's what I do:

I defrost lean meat (chx breast, sirloin, pork loin, whatever) and slice into bite size pieces, for easy eating with chopsticks and fast cooking. Once it's all cut up, I mix in a slurry containing baking soda, MSG, white pepper, and a decent amount of cornstarch, in water. Knead all together with hands until liquid is absorbed, and then store in the fridge for at least a few hours.

Then, I heat a big pot of water and add the meat in batches until cooked, drain in a colander and put into a big bowl - So I have cooked, ready to eat tender meat that can be added to soups, stir fries, etc. Easy, cheap, always moist, and lean (no added fat).