Asian-Inspired Paleo Beef and “Rice” Meal Prep
This healthy Asian paleo beef and cauliflower rice recipe, made mostly in the slow cooker, is the perfect make-ahead dish!
Servings: 4 servings
Equipment
- 1 Large Skillet
- 1 Slow Cooker
- 1 Food Processor
- 1 Pan
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.
Nutrition
Serving: 1serving | Calories: 624kcal | Carbohydrates: 31g | Protein: 49g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1526mg | Potassium: 1470mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1343IU | Vitamin C: 152mg | Calcium: 114mg | Iron: 6mg