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This healthy Asian-Inspired Paleo Beef recipe is the perfect make-ahead lunch or dinner! Made mostly in the slow cooker, it’s simple to prepare and pairs with cauliflower rice and veggies for a filling meal.
Easy to double so you can have dinner one night and lunch the next day, this Paleo beef is a great low-carb, gluten-free, dairy-free, Whole30, Paleo option for the whole family!
Asian-Inspired Paleo Beef and “Rice” Bowl
I love a good meal prep recipe like my Thai turkey meal prep bowls and meal prep frozen burritos! They’re the best way to stay on track with my nutrition goals when life gets crazy.
So, when I can prepare one meal and enjoy it for lunch and dinner I’m a huge fan. Luckily, this Asian beef and rice bowl checks all the boxes! The savory shredded beef is cooked in a slow cooker. Then, we serve it with veggies, cauliflower rice, and a really delicious Asian-style sauce.
The perfect addition to your meal prep rotation, it’s easy to prepare and a great way to use any veggies you have on hand. Mix and match different ingredients to make it your own, and it’s guaranteed to be a hit!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
For the Paleo Beef
- Sesame Oil: Adds a subtle nutty taste.
- Seasonings: Ground ginger, fine sea salt, black pepper, and red pepper flakes add a subtle tang and the perfect touch of heat.
- Boneless Chuck Roast: We think chuck roast works best for this recipe, but you can swap it with other tougher cuts of beef such as brisket, rump roast, bottom round roast, and shoulder steak.
- Coconut Aminos: this is a soy-free and gluten-free alternative to soy sauce. It adds a salty, umami flavor to the beef and helps tenderize the tough meat.
- Coconut Sugar: This adds just a touch of sweetness and has a lower glycemic index than regular sugar, making it a slightly healthier option.
- Garlic: Use three garlic cloves, and crush them to release the juices, adding tons of flavor to the beef!
For the “Rice” and Veggies
- Cauliflower: This forms the cauliflower rice, keeping this Paleo beef recipe low-carb, gluten-free, and Paleo, of course! To save time, you can use pre-made cauliflower rice instead of a whole head.
- Oil: I prefer to use olive oil to cook the veggies, but avocado oil will also work.
- Aromatics: Garlic cloves and onion add a pungent, savory flavor to the veggie mixture.
- Red Bell Pepper: Feel free to substitute yellow, orange, or green bell peppers instead.
Broccoli: To save time, I like to buy pre-chopped broccoli florets. - Coconut Aminos: This ties the umami flavor of the beef in with the veggies.
- Rice Wine Vinegar: This gives the vegetables a slightly sweet, tangy taste.
- Seasonings: Red pepper flakes and sea salt enhance the rest of the ingredients and add a hint of spice.
Where I Buy My Meat
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
- Wild-Caught Seafood
Delivered to your door! The latest ButcherBox deal can be found right here!
How to Make Slow Cooker Paleo Beef and Rice Bowls
Prepare the Beef
- Sear the beef: Season the chuck roast with salt. Then, heat a large skillet over medium-high heat, and add oil. Once hot, sear the meat on all sides until it forms a nice crust.
- Combine and cook: Add the beef to a slow cooker along with the remaining beef ingredients. Cover, and cook on high for 4 hours or low for 6-8 hours.
- Shred: Once fully cooked, remove the beef from the slow cooker, and shred it with two forks, discarding any fat.
Assemble the Cauliflower “Rice” Bowls
- Portion: Divide the beef and veggie mixture into four portions, spooning it over the cauliflower rice. Garnish with scallions and sesame seeds. Enjoy immediately, or store the containers for later!
- Create the cauliflower rice: Pulse the cauliflower in a food processor until rice-sized pieces form.
- Cook: Heat a large pan on medium heat, and add a bit of oil. Once hot, add half the garlic, and cook until fragrant. Add the cauliflower rice and a pinch of salt. Cook until the cauliflower softens. Then, remove the pan from the heat, and divide the cauliflower between four meal prep containers.
- Cook the remaining vegetables: Next, add the remaining oil and garlic to the same pan. After a few seconds, add the remaining veggies, and cook until they soften.
- Combine the ingredients: Add the coconut aminos, rice wine vinegar, red pepper flakes, and shredded beef to the pan. Cook for about five minutes, allowing the ingredients to heat through, stirring to combine. Adjust the seasonings to taste, and enjoy!
Watch the video:
FAQs
You can store leftovers in airtight containers in the fridge for 3-5 days.
Yes, feel free to freeze your Paleo beef and rice bowls for up to 3 months! Just keep in mind that the veggies may become a little soggy once thawed.
Yes! If you don’t have a slow cooker, feel free to prepare the Paleo beef on the stovetop instead. To do so, sear it as usual. Then, transfer it to a large pot or Dutch oven, cover, and cook on medium-low until the beef is cooked through and tender.
More Asian-Inspired Recipes
- Paleo Mongolian Beef
- Paleo Chicken and Broccoli
- Cauliflower Fried Rice
- Spaghetti Squash Pad Thai
- Paleo Chicken Stir Fry
- Egg Roll Soup
Asian-Inspired Paleo Beef and “Rice” Meal Prep
Ingredients
For Asian Beef:
- 2 lb. boneless chuck roast
- 1/4 cup coconut aminos
- 3 tablespoons coconut sugar omit for Whole30
- 3 garlic cloves crushed
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground pepper
- Optional: Pinch red pepper flakes
For Paleo “Rice” and Veggies:
- 1 medium head cauliflower
- 2 tablespoon olive oil divided
- 2 garlic cloves minced
- 1 red bell pepper cored and sliced
- 1 onion halved and sliced
- 2 cups broccoli florets about 1” pieces
- 1/4 cup coconut aminos
- 3 tablespoons rice wine vinegar
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon fine sea salt to taste
- 2 scallions sliced, for garnish
- 1/2 teaspoon sesame seeds for garnish
Instructions
- Season the beef with salt. Heat a large skillet over medium high heat and add oil. Sear the meat on all sides until it forms a nice crust.2 lb. boneless chuck roast, 1/4 cup coconut aminos, 3 tablespoons coconut sugar, 3 garlic cloves, 1 teaspoon toasted sesame oil, 1/2 teaspoon ground ginger, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground pepper, Optional: Pinch red pepper flakes
- Place the meat in a slow cooker with the remaining ingredients for the asian beef. Cook on high for 4 hours, or low for 6-8 hours. Once done, remove from the slow cooker and shred, discarding any fat.
- To make the cauliflower “rice” bowls: Pulse cauliflower in food processor until rice-sized pieces form.1 medium head cauliflower
- Heat a large pan of medium heat, add 1 tablespoon of oil. Once hot and half of the garlic and cook until fragrant, about 30 seconds. Add cauliflower “rice” and a pinch of salt and cook for 3 to 5 minutes until softened. Remove from heat and divide into 4 meal prep containers.2 tablespoon olive oil, 2 garlic cloves
- To the pan add the remaining oil and garlic. Add in veggies and cook until softened, about 10 minutes. Add in coconut aminos, rice wine vinegar, red pepper flakes and shredded beef and let cook together for 5 minutes. Taste and adjust seasoning.1 red bell pepper, 1 onion, 2 cups broccoli florets, 1/4 cup coconut aminos, 3 tablespoons rice wine vinegar, 1/4 teaspoon red pepper flakes, 1/2 teaspoon fine sea salt
- Divide the beef and veggie mixture on top of cauliflower rice and garnish with scallions and sesame seeds.2 scallions, 1/2 teaspoon sesame seeds
Notes
- Feel free to substitute in any veggies you have on hand.
- Want to make this for dinner AND have meal prep? See the body of the post for details on how to do this.
- Store leftovers in airtight containers in the fridge for 3-5 days.
- Feeze your Paleo beef and rice bowls for up to 3 months! Just keep in mind that the veggies may become a little soggy once thawed.
Hello
What is the serving size for this recipe?
Hi. I just made this …2019. Came out great. Kids asked for second helping! I’m all about meal prepping so it was great
I made this today for dinner, it was good but a little to sweet for us. next time I’ll use less sugar. I will definitely make it again. thank you for the great flavor combo!
This recipe knocked our socks off last night! I knew it would be good when I could smell something awesome coming from where my husband was cooking in the kitchen as soon as I pulled into the garage. The beef was exceptionally flavorful, and the vegetable pairings were perfect. I will definitely be adding this recipe to our regular dinner rotation.
5 star from the boys tonight! They loved it. I used a cap steak from a Butcher Box order, and slow cooked it in the Instant Pot. I would definitely double next time!
We loved this recipe, thank you Lexi!
This is currently my favorite meal prep meal! I make more of the sauce and add the veggies straight into the crockpot though because I’m lazy lol. I highly recommend this recipe!!! <3
Any advice for converting this to an instant pot recipe Lexi? Looks awesome!
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.
How many servings would you say this recipe yields?
Adding this to the 2015 clean eating line up
If I can make THIS in a crockpot, I might have to get it out of the depths of the pantry and dust it off!! YUMMTOLA.
These sound delicious, Lexi – so adding these to a future menu plan. Pinned!
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!
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!
So happy you enjoyed, Beth 🙂
I just made this and it’s an amazing recipe!!!! Thank you!!!
Morning Lexi…is there a spot on your blog to save recipes? Love your pictures…are they done professionally?
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!