Shredded Orange-Ginger Beef and Rice Bowls

Ali Segersten (author)
Main Dishes Asian Freezable Recipe Instant Pot Recipe Meal Prep Recipe Red Meat Rice Slow Cooker Recipe
ORANGE-GINGER SHREDDED BEEF AND RICE BOWLS-LOW-FODMAP-1
Difficulty
Easy Recipe
Prep Time
10 minutes
Cook Time
1 hour 30 minutes
Servings
4

These shredded beef and brown rice bowls are an easy, nutrient-dense meal you can make in either the Instant Pot or slow cooker. Tender, brothy shredded beef is served over rice, allowing the flavorful orange-ginger cooking juices to soak into the grains, while lightly cooked baby bok choy rounds out the meal. The combination of whole foods, cruciferous vegetables, and fresh ginger makes these bowls an excellent anti-inflammatory meal for busy days. They are also perfect for meal prep—divide the bowls among individual glass containers, refrigerate, and simply reheat for nourishing lunches throughout the week. If you are following a low-FODMAP diet, be sure to choose a low-FODMAP beef bone broth.

Shredded Beef

3 pounds beef rump roast
¾ cups beef bone broth
⅓ cups orange juice
⅓ cups coconut aminos
1 tablespoons raw apple cider vinegar
1 tablespoons finely grated fresh ginger
1 teaspoons Herbamare (or sea salt)

Rice

1½ cups brown jasmine rice
2½ cups water
1 pinches sea salt

Other Ingredients

4 small heads baby bok choy cut into halves lengthwise
4 green onions sliced on the bias
2 purple daikon radishes thinly sliced

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