Paleo Asian Beef and “Rice” Meal Prep

Slow Cooker Asian Beef Bowls [low-carb, grain-free, dairy-free] | Lexi's Clean Kitchen

This healthy asian paleo beef recipe, made mostly in the slow cooker, is the perfect make ahead lunch or dinner! It’s paired with cauliflower “rice” and veggies and is a great low-carb, whole30 and paleo meal prep. Double the recipe and you can also make it dinner one night and lunch for the next few days!

Paleo beefPaleo Asian Beef Rice Bowl

This Whole30, Keto and Paleo Asian Beef and Rice bowl is a great addition to your meal prep rotation! The savory shredded beef is cooked in a slow cooker and then served with veggies, paleo cauliflower rice and a really delicious asian style sauce. We use onions, red pepper and broccoli but you can really swap out with any veggies you have on hand that you think will go well in this dish like carrots, bok choy, or cauliflower.

Paleo beef rice recipe

What You Need to Make this Slow Cooker Paleo Beef Recipe:

  • Boneless chuck roast (feel free to double this amount if you want extra meat for future meals)
  • Coconut aminos (this is a soy-free and gluten-free alternative to soy sauce)
  • Coconut sugar
  • Rice wine vinegar
  • Garlic
  • Toasted sesame oil
  • Ginger 
  • Cauliflower (to make the grain-free “rice”)
  • Red bell pepper
  • Onion
  • Broccoli florets
  • Scallions
  • Sesame seeds

Can You Use Premade or Frozen Cauliflower Rice?

Yes! We take advantage of frozen cauliflower all the time, and love that it’s readily available now. There isn’t much difference between fresh or frozen except that the frozen can hold a little bit more water in it. So if you don’t want to do the extra step of making your own cauliflower rice, feel free to use premade!

Slow Cooker Asian Beef Bowls | Lexi's Clean KitchenWatch the video:

If you like this asian inspired recipe, check out these others:


Paleo Asian Beef and “Rice” Meal Prep

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours and 10 minutes
  • Yield: 4 1x



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


  1. 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. 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.
  3. To make the cauliflower “rice” bowls: Pulse cauliflower in food processor until rice-sized pieces form.
  4. 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.
  5. 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.
  6. Divide the beef and veggie mixture on top of cauliflower rice and garnish with scallions and sesame seeds.


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.


  • Calories: 631
  • Sugar: 10g
  • Sodium: 451mg
  • Fat: 31.4g
  • Saturated Fat: 8.5g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 62g
  • Cholesterol: 136mg

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April 21, 2019

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19 Responses

  1. Hi. I just made this …2019. Came out great. Kids asked for second helping! I’m all about meal prepping so it was great

    4.0 rating

  2. 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!

  3. 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.

  4. 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!

    5.0 rating

  5. 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

    5.0 rating

  6. 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.

  7. 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!

  8. 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!

  9. 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!

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