This is healthy Asian Style Paleo Beef The recipe is perfect for a make-ahead lunch or dinner! Made mostly in the slow cooker, it's easy to prepare and pairs well with cauliflower rice and veggies for a hearty meal.
Easily doubled so you can have dinner one night and lunch the next, this paleo beef is great low carb, gluten free, dairy free, Overall 30, antiquity A choice for the whole family!
Asian Style Paleo Beef and “Rice” Bowls
I love good meal prep recipes like mine Thai turkey meal prep bowls and Meal Prep Frozen Burritos! They are the best way to stay on top of my nutrition goals when life gets crazy.
So when I can prepare a meal and enjoy it for lunch and dinner, I'm a huge fan. Luckily, this Asian Beef Rice Bowl ticks all the boxes! Delicious shredded beef cooked in the slow cooker. Then we serve it with vegetables, Cauliflower riceand a very delicious Asian style sauce.
It's the perfect addition to your meal prep rotation, it's easy to prepare and a great way to use any vegetables you have on hand. Mix and match different ingredients to create your own product that's sure to be a hit!
Required ingredients and substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
For Paleo Beef
- sesame oil: Adds a subtle nutty flavor.
- Seasoning: Ground ginger, fine sea salt, black pepper, and red pepper flakes add subtle flavor and the perfect amount of heat.
- Boneless Grilled Chuck: We think beef shoulder roast is best for this recipe, but you can swap it out for other tougher cuts of beef, such as brisket, rump, bottom round, and shoulder.
- Coconut Amino Acids: This is a soy and gluten free alternative to soy sauce. It adds salty and umami flavor to the beef and helps tenderize the tough meat.
- Coconut sugar: This just adds a little sweetness and has Lower glycemic index Slightly healthier than regular sugar.
- garlic: Use three cloves of garlic, crushing it to release the juices and add tons of flavor to the beef!
For “rice” and vegetables
- cauliflower: This forms cauliflower rice that, of course, keeps the paleo beef recipe low carb, gluten-free, and paleo! To save time, you can use pre-made cauliflower rice instead of the whole head.
- Oil: I prefer olive oil for cooking vegetables, but avocado oil will work too.
- Fragrance: Garlic cloves and onions add a spicy, salty flavor to the vegetable mixture.
- Red bell pepper: Feel free to substitute yellow, orange or green bell peppers.
broccoli: To save time, I like to buy pre-chopped broccoli florets. - Coconut Amino Acids: This combines the umami flavor of the beef with the vegetables.
- Rice wine vinegar: This gives the vegetables a slightly sweet, tangy flavor.
- Seasoning: Red pepper flakes and sea salt enhance the flavor of the rest of the ingredients and add a hint of spice.
where do i buy meat
- 100% grass-fed, grass-finished beef
- Free range organic chicken
- humanely raised pork
- wild seafood
Delivered to your door! Find the latest ButcherBox offers right here!
How to Make Slow Cooker Paleo Beef and Rice Bowls
Prepare beef
- Pan-fried beef: Season the roast with salt. Then, heat a large skillet over medium-high heat and add the oil. Once hot, sear the meat on all sides until it forms a nice crust.
- Combine and cook: Add beef slow cooker and remaining beef ingredients. Cover and cook on high for 4 hours or on 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
- part: Divide beef and vegetable mixture into quarters and spoon over cauliflower rice. Garnish with scallions and sesame seeds. Enjoy immediately, or store the container for later use!
- Make cauliflower rice: Place cauliflower in blender and pulse food processor until rice-sized pieces form.
- chef: Heat a large pan over medium heat and add a little oil. Once hot, add half the garlic and cook until fragrant. Add the cauliflower rice and a pinch of salt. Cook until cauliflower is tender. Then, remove the pot from the heat and divide the cauliflower into 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 vegetables and cook until softened.
- Combine ingredients: Add coconut aminos, rice wine vinegar, red pepper flakes, and shredded beef to the pot. Cook for about five minutes to heat through the ingredients, stirring to combine. Adjust seasonings to taste and enjoy!
Watch the video:
FAQ
You can store leftovers in an airtight container in the refrigerator for 3-5 days.
Yes, you can freeze Paleo Beef and Rice Bowls for up to 3 months! Keep in mind that vegetables may become a little soggy after thawing.
Yes! If you don’t have a slow cooker, feel free to prepare the paleo beef on the stovetop. To do this, sear it as usual. Then, transfer it to a large pot or Dutch oven, cover, and cook over medium-low heat until the beef is cooked through and tender.
More Asian inspired recipes
For Asian beef:
- 2 pound. Boneless Chuck Roast
- 1/4 cup coconut aminos
- 3 spoon coconut sugar Whole30 omitted
- 3 garlic cloves broken
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon minced ginger
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground pepper
- Optional: pinch red pepper flakes
For paleo “rice” and vegetables:
- 1 medium cauliflower
- 2 spoon olive oil divided
- 2 garlic cloves minced
- 1 red bell pepper Core and slice
- 1 onion Slice in half
- 2 cup Green cauliflower florets About 1″ piece
- 1/4 cup coconut aminos
- 3 spoon rice wine vinegar
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon fine sea salt taste
- 2 onion sliced, for garnishing
- 1/2 teaspoon Sesame for decoration
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Season the beef with salt. Heat a large skillet over medium-high heat and add oil. Cook the meat on all sides until a nice crust forms.
2 pounds boneless roast chuck, 1/4 cup coconut aminos, 3 tablespoons coconut sugar, 3 cloves garlic, 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
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Add the meat to the slow cooker along with the remaining ingredients for the Asian beef. Cook on high heat for 4 hours and on low heat for 6-8 hours. When done, remove from slow cooker and chop, discarding any fat.
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Make the cauliflower “rice” bowl: Place the cauliflower in a food processor and pulse until it forms rice-sized chunks.
1 medium head cauliflower
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Heat a large pot over medium heat and add 1 tablespoon oil. Once hot, add half the garlic and cook until fragrant, about 30 seconds. Add the cauliflower “rice” and a pinch of salt and cook until tender, 3 to 5 minutes. Remove from heat and divide into 4 meal prep containers.
2 tablespoons olive oil, 2 cloves garlic
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Add remaining oil and garlic to pan. Add vegetables and cook until tender, about 10 minutes. Add coconut aminos, rice wine vinegar, red pepper flakes and shredded beef and 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
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Divide the beef and vegetable mixture over the cauliflower rice and garnish with scallions and sesame seeds.
2 green onions, 1/2 teaspoon sesame seeds
- Feel free to substitute any vegetables you have on hand.
- Want to make this for dinner and meal prep? See the body of the post for details on how to do this.
- Store leftovers in an airtight container in the refrigerator for 3-5 days.
- Marinate your paleo beef and rice bowls for up to 3 months! Keep in mind that vegetables may become a little soggy after thawing.
Serve: 1ServeCalories: 624kilocaloriescarbohydrate: 31gramprotein: 49gramFat: 35gramSaturated fat: 13gramPolyunsaturated fats: 4gramMonounsaturated fats: 19gramTrans fats: 2gramcholesterol: 156milligramssodium: 1526milligramsPotassium: Chapter 1470milligramsfiber: 5gramsugar: 12gramVitamin A: Chapter 1343IUVitamin C: 152milligramscalcium: 114milligramsiron: 6milligrams
