Crock-Pot Asian Beef {with Paleo Rice Bowls}

SAVORY SUNDAYSNow it really feels like winter. Reason one being that I am freezing writing this, two because I spent this weekend in New York visiting family & the snow affected some of our plans, and three that the holidays are quickly approaching. This time of year usually means the crock pot lives on the counter (well, at least once or twice a week that is)! 

Here’s my suggestion: go out today, buy yourself some veggies, a cauliflower, and the meat- get home, throw the meat in your crock pot, and by dinner time this perfect comforting Sunday night dinner bowl will be sitting on your table! I really love this recipe.

Crock-Pot Asian Beef

Crock-Pot Asian Beef

This dish got better and better as the days went on. I love leftovers! Meal prep is an essential part of my week. 

Crock-Pot Asian Beef


Crock-Pot Asian Beef & Paleo 'Rice' Bowls


  • 2 lb grass-fed boneless chuck steak


Paleo Rice Bowls


  1. Place boneless chuck steak in crockpot
  2. In a bowl mix together marinade and pour over chuck
  3. Cook on high for 5 hours
  4. Remove from crock-pot and shred, discarding fat
  5. Grate or pulse cauliflower in food processor or with cheese grater
  6. In a pan heat 1 tbsp oil and 1 garlic clove for 30 seconds, add cauliflower rice and mix for 2-3 minutes
  7. Remove from heat and set aside
  8. Add 1 tbsp oil to pan along with last garlic clove
  9. Add in veggies and sauté for 5-8 minutes until translucent
  10. Add coconut aminos, seasoned rice vinegar, red pepper flakes, and salt
  11. Mix and let cook for 8 minutes
  12. Add in beef and let cook together for 5 minutes
  13. In a bowl, add cauli rice and then veggie/beef
  14. Garnish with sesame seeds and scallions

Recipe Notes

  • You can mix up any vegetables you have on hand!
  • Crock-Pot Asian Beef

    Crock-Pot Asian BeefWhat is your favorite cozy crock-pot meal? Do you meal prep?

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    11 comments on “Crock-Pot Asian Beef {with Paleo Rice Bowls}

    • This looks delicious! You take the best pictures!!! I’m going to cook this while my mom is here for Christmas. And I’m going to take ALL THE CREDIT! Js kidding…Merry Christmas!

    • I made this over the weekend. I followed the recipe exactly, however I added an additional bell pepper (orange), and a bag of broccoli slaw (which is basically just julienned broccoli, carrots, and cabbage). I actually put half of the broccoli slaw into the stir fry, and then topped our bowls with some raw slaw for an added textural element. This was very good! We like things spicy, so I added the red pepper flakes and topped with some garlic chili sauce. Leftovers tasted even better the next day when the flavors got a chance to mingle.

      Normally I stir fry beef in the pan, but this can sometimes lead to tough meat. Cooking it in the crockpot gave the meat a nice stew-like flavor, which was a fun contrast to the asian stir fry aspect of the meal!

    • I was just thinking how good this looks, until I saw ANOTHER benefit in that you made it in the crockpot (yes I know that was in the title, but I was staring at the picture)!!! Yes please! This would be wonderful to put together in the morning, and come back from work and my run to that delightful smell, and this wonderful dish! Although I would be dreaming of it my entire 9 miles of running hahah! Worth it!

    • My entire family loved this meal, even my picky kids. The meat was very tender. I made a little extra marinade that I tossed the shredded beef with. The liquid in the pot wasn’t the flavor I was going for, or I would’ve used that.


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