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:

Crock-Pot Asian Beef & Paleo 'Rice' Bowls

Prep Time 00:10 Cook Time 04:00 Total Time 4:10 Serves 4


  • 2 lb grass-fed boneless chuck steak


Paleo Rice Bowls


  1. Season chuck with salt and pepper and in a large skillet, greased, sear on both sides for 30 seconds.
  2. Place boneless chuck steak in slow cooker.
  3. In a bowl mix together marinade and pour over chuck. Cook on high for 4 hours.
  4. Once done, remove from crock-pot and shred, discarding the fat.
  5. Pulse cauliflower in food processor until rice-sized pieces form.
  6. In a pan heat 1 tablespoon of oil and 1 garlic clove for 30 seconds until flagrant. Add cauliflower rice and mix for 3 to 5 minutes until softened. Remove from heat and set aside.
  7. Add 1 tablespoon of oil to pan along with last garlic clove. Add in veggies and sauté for 5-8 minutes until translucent. Add coconut aminos, rice vinegar, red pepper flakes, and salt. Mix and let cook for an additional 5-8 minutes, until soft. Add in shredded beef and let cook together for 5 minutes.
  8. Assemble: In a bowl, add cauli rice and then add veggie/beef mixture. Garnish with sesame seeds and scallions.

Recipe Notes

  • You can mix up any vegetables you have on hand!
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Vietnamese Beef Cabbage Wraps

These Vietnamese Beef Cabbage Wraps will be the new hit of your weeknight dinner! Flavorful slow cooker shredded Vietnamese beef topped with pan-fried okra and blistered shishito peppers wrapped in napa cabbage for a delicious meal pulled together from your CSA or farmer’s market haul!!

Vietnamese Beef Cabbage Wraps

I love this dish! I had some napa cabbage from my CSA and wanted to put it to good use as a lettuce wrap replacement. I want to put this beef on EVERYTHING. It is cooked slow with my favorite set it and forget it method, and has ALL THE FLAVORS. I wanted to use up all of my CSA haul, so I breaded some okra, pan fried it up, and blistered some shishito peppers for the ultimate dinner win. 

Week 4 of the CSA summer series with Fed and Fit and PaleOMG is already here. Where is summer going? We’re getting married in less than 4 weeks. NUTS.

Check out the recipes for Week 1, Week 2, and Week 3– and of course this week!

Vietnamese Beef Cabbage Wraps

It’s a unique combo, but trust me, you’ll want to make these! The beef is EVERYTHING.

Vietnamese Beef Cabbage Wraps
Serves 4
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Prep Time
10 min
Cook Time
8 hr
Prep Time
10 min
Cook Time
8 hr
For the Slow Cooker Vietnamese Beef
  1. 2 pounds grass-fed sirloin steak
  2. 3 garlic cloves, minced
  3. 1 onion, sliced
  4. 1 tablespoon chopped lemon grass
  5. 2 teaspoons toasted sesame oil
  6. 1/4 cup coconut aminos
  7. 1/2 teaspoon fish sauce
  8. 1 tablespoon chili paste
  9. 1/2 teaspoon ginger powder or 1-inch chunk grated fresh ginger
  10. 1 lime, juiced
  11. 1 tablespoon coconut sugar
Fried Okra
  1. 1/4 cup avocado oil
  2. 2 cups okra, chopped into 1/2 inch pieces
  3. 2 eggs, whisked
  4. 1 cup blanched almond flour
  5. Pinch fine sea salt, more to taste
  6. Pinch black pepper
For the Blistered Shishito Peppers
  1. 1 1/2 cup shishito peppers
  2. 1 tablespoon avocado oil or extra-virgin olive oil
  3. Pinch sea salt
Everything else
  1. Additional lime wedges, for garnish
  1. Season steak generously with salt and pepper. In a hot skillet with a little oil, sear both sides of the steak and add into the insert of your slow cooker. Add in remaining ingredients, toss, and set on low for 8 hours.
  2. In a small bowl whisk together 2 eggs and add chopped okra into the egg mixture and let sit for 5 minutes.
  3. In a separate small large bowl combine almond flour and add in salt and pepper. Dip the okra into the almond flour mixture and toss to coat.
  4. Heat oil in a skillet and when it's hot, fry okra on each side for about 2 minutes until golden and fork tender. Remove and set aside.
  5. Toss shishito peppers in oil and salt and broil on high for 3-4 minutes on each side, watching to avoid burning completely.
  6. Place beef, peppers, and okra in napa cabbage leaves, squeeze with lime juice, and serve with additional lime wedges.
  1. Top with your favorite veggies - this beef is great with everything!
Lexi's Clean Kitchen


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Juli made you Thai Carrot & Cucumber Gazpacho

A cold soup for the hot summer months that is filled with cucumber, carrots, and tomatoes, mixed with ingredients like coconut milk and lime leaves to give it a Thai flavor and spice!