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4.75 from 4 votes

Paleo Asian Beef and “Rice” Meal Prep

Prep Time10 minutes
Cook Time4 hours
Servings: 4
Author: Lexi


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


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