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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

Total Time4 hours
Servings: 4
Author: Alex Snodgrass

Ingredients

For the Steak:

  • 2 tablespoons avocado oil
  • 4 garlic cloves, minced
  • 1/4 cup coconut sugar
  • 1/3 cup coconut aminos
  • 1 tablespoon fish sauce
  • 2 tablespoons creamy peanut butter
  • zest of 1/2 lime
  • 2 tablespoons lime juice
  • 1-inch knob of ginger fresh, peeled and finely grated
  • 2 to 3 Thai chili peppers, minced
  • 2 pounds flap or flank steak, cut into 4 equal-sized pieces
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

For the Veggie Salad:

  • 6 mini bell peppers, thinly sliced
  • 1/4 cup thinly sliced red onion
  • 1 cup julienned carrots
  • 1 Thai chili pepper, minced
  • 1 garlic clove, minced
  • 1 tablespoon rice vinegar
  • 2 teaspoons fish sauce
  • 1/4 teaspoon kosher salt

For Assemby:

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

Instructions

Make the Shredded Beef:

  • In the base of the slow cooker, whisk together the oil, garlic, coconut sugar, coconut aminos, fish sauce, peanut butter, lime zest, lime juice, ginger, and Thai chili peppers 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.

Make the Salad:

  • In a large bowl, combine the bell peppers, red onions, julienned carrots, chili peppers, garlic, rice vinegar, fish sauce, and salt. Set aside for at least 10 minutes to lightly “pickle.”

Assemble the Bowls:

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

Notes

Instant Pot Method: 

  1. Complete step 1 by adding all of the sauce ingredients to the bottom of an Instant Pot. 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). 
  2. Season the beef with salt and pepper and nestle into the sauce. 
  3. Close the lid and turn the valve at the top so that it is sealed. Press the 'manual' button and set the timer to 45 minutes. 
  4. 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 before carefully opening the Instant Pot. Using two forks, shred the beef.
  5. Complete the recipe as written above (make the salad and assemble).
 

Freezer Tips:

  • Let the meat cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer. 
  • To thaw, transfer the meat to the refrigerator and let it thaw overnight. 
  • For reheating, warm the meat in a skillet over medium heat on the stove, adding a splash of water or broth to keep it moist. 
  • Alternatively, you can reheat this in the microwave in short intervals, stirring in between to ensure even heating.

Nutrition

Calories: 604kcal | Carbohydrates: 43g | Protein: 54g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 136mg | Sodium: 2530mg | Potassium: 1014mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1358IU | Vitamin C: 68mg | Calcium: 84mg | Iron: 6mg