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Close up of white bowl filled with rice, beef, and veggie slaw topped with herbs with fork in it.
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4.87 from 29 votes

Slow Cooker Thai-Inspired Beef Bowls

Time: 4 to 8 Hours
Total Time4 hours
Servings: 4
Author: Alex Snodgrass

Ingredients

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

Instructions

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.

Notes

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). 

Nutrition

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