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Prep dinner ahead of time with these Slow Cooker Thai-Inspired Beef Bowls! I absolutely crave the favor of this delicious, tender meat and know you all will too.

Three bowls with beef, rice, and veggie slaw, topped with herbs on a white stone backdrop.

As the weeknights start to get busier, it is all about planning ahead. To me, that almost always means getting something into my slow cooker in the morning. Then at dinner time, all I have to do is make a few elements right before serving so dinner can be on the table in no time.

While I’ve made a lot of shredded beef over the years, including my Salsa Verde Shredded Beef Bowls that continue to be super popular, but this recipe is quickly becoming a favorite. The beef slowly cooks with your usual pantry ingredients (coconut aminos, fish sauce, coconut sugar…), but I also include a little peanut butter to bring a delicious peanut taste. All of that along with some ginger, lime juice, Thai chiles, and a few other ingredients, results in the most tender and flavorful shredded beef!

White bowl filled with rice, beef, and veggie slaw topped with herbs on white background with fork in it.

You can enjoy the shredded beef however you prefer! I love to serve mine with rice and a simple, quick-pickled veggie salad.

for the quick-pickled veggie salad:

  • Mini Bell Peppers (or one red, yellow, or orange bell pepper)
  • Red Onion
  • Carrots
  • Thai Chiles
  • Garlic
  • Rice Vinegar
  • Fish Sauce
  • Salt

Once your beef is cooked and salad is made, enjoy it all over rice as I did here or you could even serve in lettuce cups! Whatever you decide, be sure to pile on the fresh herbs and include a lime wedge.

Three bowls with beef, rice, and veggie slaw, topped with herbs on a white stone backdrop.

I hope you all love these Slow Cooker Thai-Inspired Beef Bowls as much my family and I do!

For more slow cooker and Instant Pot recipes:

Cuban-Inspired Pulled Pork with Mojo

Instant Pot Beer-Braised Chicken Tacos

Salsa Verde Shredded Beef Bowls

Close up of white bowl filled with rice, beef, and veggie slaw topped with herbs with fork in it.
5 from 13 votes

Slow Cooker Thai-Inspired Beef Bowls

Time: 4 to 8 Hours
Total: 4 hours
Servings: 4


For the Steak:

  • 2 tablespoons avocado oil
  • 4 garlic cloves, minced
  • ¼ cup coconut sugar
  • 1/3 cup coconut aminos
  • 1 tablespoon fish sauce (I use Red Boat brand)
  • 2 tablespoons creamy peanut butter
  • Zest of ½ lime
  • 2 tablespoons lime juice
  • 1- inch knob of ginger peeled and finely grated
  • 2 to 3 Thai chilis minced
  • 2 pounds flap or flank steak cut into 4 equal-sized pieces (*See FAQs for my notes on the cut of meat)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

For the Veggie Salad:

  • 6 mini bell peppers, thinly sliced
  • ¼ cup thinly sliced red onion
  • 1 cup julienne carrots
  • 1 Thai chili, minced
  • 1 garlic clove, minced
  • 1 tablespoon rice vinegar
  • 2 teaspoons fish sauce (I use Red Boat brand)
  • Pinch of salt

For Assemby:

  • 2 cups prepared white rice
  • Fresh cilantro leaves,
  • Fresh Thai basil leaves,
  • 1 lime cut into wedges


Make the Thai-Inspired Shredded Beef:

  • In the base of the slow cooker, combine the oil, garlic, coconut sugar, coconut aminos, fish sauce, peanut butter, lime zest, lime juice, ginger, and Thai chilis. Whisk until well combined.
  • Season both sides of the steak with salt and pepper then nestle into the sauce. Cook on high for 4 to 6 hours or low for 8 to 10.
  • When the cook time is complete, use two forks to shred the meat and keep on warm while you prepare the veggie salad. Keeping the shredded meat in the sauce for 10-15 minutes helps rehydrate the shredded meat and make it even more delicious!

Make the Salad:

  • Combine all of the veggie salad ingredients in a bowl and toss to combine. Set aside for at least 10 minutes to lightly “pickle.”

Assemble the Bowls:

  • Divide the beef into bowls with prepared rice and veggie salad. Top with the cilantro and basil. Serve with a wedge of lime.


Instant Pot Method: 
  • Complete step 1 by adding all of the sauce ingredients to the bottom of an InstantPot. Add 1/4 cup low-sodium beef or chicken broth and whisk until well combined. (unlike the slow cooker, you’ll need a little extra liquid to get the pressure cooker to work). 
  • Salt and pepper and pieces of beef and nestle into the sauce. 
  • Close the lid and turn the valve at the top so that it is sealed. Press the ‘manual’ button, then set the time to 45 minutes. Walk away from the IP and let it do it’s thing.
  • When the cook time is complete, manually release the pressure by carefully turning the valve to vent. Allow all the of the steam to release (this takes a few minutes) before carefully opening the IP. Using two forks, shred the beef.
  • Complete the recipe as written above (make the salad and assemble). 


Calories: 585kcal, Carbohydrates: 39g, Protein: 53g, Fat: 23g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 136mg, Sodium: 2382mg, Potassium: 891mg, Fiber: 1g, Sugar: 8g, Vitamin A: 31IU, Vitamin C: 12mg, Calcium: 75mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4
Calories: 585


What can I sub for Flap steak?

Flap steak is my absolute favorite cut of meat for this recipe. Ask your butcher if they have “flap” or “bavette” steak (it can be called both). If not, flank steak works fine here as a back up!

What can I sub for thai chiles?

if you can’t find thai chiles, I recommend buying a serrano pepper.
1/2 of a serrano finely minced = 2 thai chiles finely minced.

Subs for coconut sugar?

You can sub in brown sugar for the coconut sugar here. To keep this dish Whole30 compatible, you can omit the coconut sugar overall. I will say, the coconut sugar adds a nice touch of sweetness with the savory flavors of the meat and helps the beef caramelize a bit. However, the coconut aminos also help with this so it’s still great without the coconut sugar.

can i sub the coconut aminos?

yes, you can sub soy sauce for the coconut aminos– but keep in mind that soy sauce is much saltier than coconut aminos. Omit the fish sauce in the recipe and maybe cut slightly back on the salt amount on the meat to 1 1/2 tsp Kosher salt.

Photography and Styling by Eat Love Eats.

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    This was awesome! I didn’t have Thai chili and I didn’t feel like going to the store so I just left that out altogether with no substitute (sorry, I really hate changing recipes without trying them as-is first, but I just didn’t have the energy). I had found some brisket at our local shop that was about 1/3 price of the flank steak, and it turned out beautifully in this recipe! 10 hours on low, at hour 9 I shredded it and let it cook another hour in the sauce. Husband, teens, and 9 yr old approved! Win! Thank you!!

    1. Amazing to hear!!! Sometimes, recipes are great guides to go with what you can find and cook intuitively, you nailed it and so glad you and your family enjoyed it! xoxo

    2. Love to hear this cause the store didn’t have Thai chiles and I was considering omitting all together since I have little kids and concerned about spice level but hate to miss out on any flavor for my husband and myself. Glad it’s still a winner and full of flavor!

  2. 5 stars
    I can’t wait to make this! I might be getting too specific with this but what brand of peanut butter do you use? I feel like they liquidy-ness can vary so much! By “creamy” do you mean just any “smooth” variety or like a runny, natural PB? Thank you!!!

  3. Love all of your recipes! My crock pot doesn’t seem to be working. Any other suggestions on how to cook the meat?

    1. I haven’t yet tested and confirmed the exact time of alternative methods- but You could braise it in the oven in a dutch oven, low and slow, for the same result. 325 degrees F covered for 3 to 4 hours should work. Maybe add an extra splash of broth to be safe (similar to instantpot method)

  4. 5 stars
    This was fantastic and will definitely be a new staple in my house!! Always appreciate a stellar crockpot recipe. Thank you, Alex!!

    1. my kids love it!! It’s not spicy to them. You could omit the Thai chiles and just add the Thai chiles to the bell pepper salad to add the kick if you want that!

  5. 5 stars
    Very yummy! My grocery store didn’t have flap steak, the butcher recommended chuck steak, but it was pretty fatty. What other cuts of beef would work if you can’t find flap steak?

  6. 5 stars
    Crock pot meals are generally not my favorite and since I was home I decided to try this in the dutch oven. I burned the absolute crap out of it but it was still delicious! I did have to whip up a little more sauce and I ended up serving with coconut rice. It was fantastic and I will for sure make it again!