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Home› Recipes› Grass-Fed Asian Beef Bowl
🥢
Main Dish · Grass-Fed Beef

Grass-Fed Asian Beef Bowl

Ginger-garlic ground beef with coconut aminos over jasmine rice and shredded cabbage. Clean umami, real depth, zero soy additives.

Prep Time
10 min
Cook Time
20 min
Base Serves
2
Protein / Serving
48g
Meal Prep
5 days
fridge-stable
Step 01
Ingredients
  • Beef & Sauce
  • 1 lb Grass-fed ground beef 80/20 recommended
  • 3 tbsp Coconut aminos soy-free, additive-free umami base
  • 1 tbsp Fresh ginger, finely grated
  • 3 Garlic cloves, minced
  • 1 tsp Toasted sesame oil added at the end, not for cooking
  • 1 tbsp Rice vinegar
  • ½ tsp Red pepper flakes adjust to heat preference
  • 1 tsp Avocado oil
  • ¼ tsp Sea salt
  • Rice
  • 1 cup Jasmine rice dry — yields ~2 cups cooked
  • 2 cups Water
  • ½ tsp Sea salt
  • Bowl Base & Toppings
  • 2 cups Green cabbage or coleslaw mix, finely shredded
  • 2 Green onions, thinly sliced
  • 1 tbsp Sesame seeds toasted preferred
  • 1 tsp Coconut aminos for dressing the cabbage
Step 02
Method
  1. 01
    Cook the rice
    Rinse jasmine rice until water runs clear. Bring 2 cups water to a boil with ½ tsp salt. Add rice, reduce to the lowest simmer, cover tightly, and cook 15 minutes. Remove from heat, rest 5 minutes without lifting the lid. Fluff with a fork.
  2. 02
    Dress the cabbage
    Toss shredded cabbage with 1 tsp coconut aminos and a pinch of salt. Set aside — it will soften slightly and absorb the flavor as you cook everything else.
    💡 Use a mandoline or sharp knife for ultra-fine shreds — texture matters in this bowl.
  3. 03
    Build the sauce
    Whisk together coconut aminos, rice vinegar, grated ginger, and red pepper flakes in a small bowl. Set aside. This hits the beef at the end — not the beginning — so the flavor stays bright and doesn't cook off.
  4. 04
    Sear the beef
    Heat avocado oil in a cast iron or heavy skillet over medium-high until shimmering. Add the ground beef, press flat, and let it sear undisturbed for 2–3 minutes to build color. Break apart and cook until just cooked through, about 4 more minutes. Add garlic and cook 60 seconds until fragrant. Pour in the sauce and toss to coat. Remove from heat and drizzle with sesame oil.
    💡 Sesame oil is heat-sensitive — add it off-heat to preserve its aroma.
  5. 05
    Assemble
    Layer jasmine rice in each bowl. Add a nest of dressed cabbage alongside the beef. Finish with green onions, sesame seeds, and an extra drizzle of coconut aminos if desired. Serve with Asian Greek Yogurt Sauce on the side.
Prep
Shopping List
  • 1 lb grass-fed ground beef (80/20)
  • 1 cup jasmine rice
  • 1 bottle coconut aminos
  • 2 cups shredded cabbage / coleslaw mix
  • 1 knob fresh ginger
  • 1 head garlic
  • 1 bottle toasted sesame oil
  • 1 bottle rice vinegar
  • 2 green onions
  • 1 bag sesame seeds
  • 1 bottle avocado oil
  • pantry sea salt, red pepper flakes
Complete the Meal
Pairs Well With
🫙
Asian Greek Yogurt Sauce
85 cal · 5g protein · built for this bowl
🌮
Mexican Beef Bowl
680 cal · 52g protein · meal prep the pair
Live Serving Adjuster
Scale This Recipe
servings — all amounts update live
1,280
kcal
Total Calories
96g
Protein
110g
Carbs
48g
Fat
Per Serving: 640 cal · 48g P · 55g C · 24g F
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