Miso Shredded Beef Bowls
This miso shredded beef is the ultimate crockpot protein—sweet, savory, and perfect for meal prep. Make it once and enjoy easy, high-protein bowls all week with rice, crunchy veggies, and bold toppings.
Creator: Leslie Stokes
Sweet, savory, cozy, and absolutely addicting—this miso shredded beef is the kind of recipe you make once and then wonder how you ever lived without. It’s slow-cooked until fall-apart tender, loaded with umami flavor, and turns into the best meal-prep protein for busy weeks.
I shared one photo of this in my stories… and you guys LOST it. My DMs were full. People were begging for the recipe. That’s when I knew—this one needed a permanent spot on the blog.
It’s easy, it’s hands-off, and it makes enough to feed your family and your future self all week long.
Why This Is Meal-Prep Gold
This is the kind of recipe that makes busy weeks feel manageable.
You throw it in.
You walk away.
You come back to the best protein ever.
It’s:
High in protein
Easy to portion
Flavor gets better as it sits
Works in a million meals
Kid-approved (just go light on spice)
I literally snack on this straight from the fridge some days. No shame.
How I Served It
My favorite bowl:
Jasmine or basmati rice
Big scoop of miso shredded beef
Cucumber + carrot ribbons
Lime juice + chili crunch oil tossed on veggies
Green onions
Chopped peanuts
Fresh, crunchy, savory, spicy, sweet—literally everything you want in a bowl.
Extra Bowl & Serving Ideas
This beef is basically a “build-your-own” protein for the week:
Bowl Ideas
Crunch Bowl: Rice, beef, cucumber, shredded cabbage, peanuts, sesame seeds
Low-Carb Bowl: Cauliflower rice, beef, sautéed greens, avocado
Spicy Bowl: Rice, beef, kimchi, chili crisp, soft-boiled egg
Fresh Bowl: Rice, beef, mango, cucumber, cilantro, lime
Other Ways to Use It
Stuffed into lettuce cups
Inside rice paper wraps
Tucked into tortillas for fusion tacos
On top of ramen or soba noodles
Over mashed sweet potatoes
In a wrap with crunchy slaw
Meal Prep and Storage Tips:
Shred the beef while it’s hot so it soaks up all the sauce.
Store with extra sauce so it stays juicy all week.
Portion into containers with rice and veggies for grab-and-go lunches.
Make one big batch of cucumber/carrot ribbons and use all week.
Add crunchy toppings (nuts, seeds, onions) fresh each day.
Fridge
Store in airtight containers up to 4–5 days
Keep beef in its sauce to prevent drying out
Freezer
Freeze in meal-size portions up to 3 months
Thaw overnight in fridge
Reheat
Microwave with a splash of water or broth
Reheat on stovetop low and slow
Miso Shredded Beef Bowls
Ingredients
For the Shredded Beef:
- 2.5–3 lb chuck roast
- ⅓ cup white or yellow miso paste
- ¼ cup coconut aminos or low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 1 tbsp fresh grated ginger
- 4 cloves garlic minced
- ½ tsp black pepper
- ½-1 tsp red pepper flakes optional
- ¾ cup beef broth
Cucumber Ribbon Salad:
- 1 cup cucumber ribbons
- ½ cup carrot ribbons
- Juice of ½ lime
- 1 tsp chili crunch oil
- Pinch of salt
Toppings:
- Sliced green onions
- 1 tbsp chopped peanuts
Let's Make It
Crockpot Instructions:
- Whisk miso, coconut aminos, vinegar, honey, sesame oil, ginger, garlic, pepper, red pepper flakes, and broth.
- Place chuck roast in slow cooker and pour sauce over top.
- Cook LOW 8–9 hours or HIGH 5–6 hours, until fork-tender.
- Shred directly in the crockpot and stir into the sauce.
- Taste and adjust—more miso for saltiness, honey for balance, chili crisp for heat.
Instant Pot Instructions:
- Add all ingredients to Instant Pot.
- Pressure cook 60 minutes, natural release 15 minutes.
- Shred and stir back into sauce.
Build the Bowl:
- Add hot rice to the bottom of your bowl.
- Top with miso shredded beef.
- Toss cucumber and carrot ribbons with lime juice, chili crunch oil, and salt.
- Add salad to the side of the bowl.
- Finish with green onions and peanuts.
Nutrition Facts
Nutrition (Approximate – Per Serving, 1/6 of recipe- no rice or salad)
Calories: ~330
Protein: ~34g
Carbs: ~10g
Fat: ~15g
Fiber: ~1g
(Does not include rice or toppings)
Full Nutrition (Per Bowl – With Rice + Cucumber Salad)
Based On:
1 cup cooked jasmine rice
1 serving miso shredded beef (1/6 of recipe)
1 cup cucumber + ½ cup carrot
1 tsp chili crunch oil
1 tbsp peanuts
Lime juice + green onions
Estimated Macros:
Calories: ~630
Protein: ~38g
Carbs: ~55g
Fat: ~24g
Fiber: ~4g
Sugar: ~9g
Sodium: ~850–950 mg (depends on miso/aminos used)
