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Asian Beef and Mushroom Bowl (dairy-free, gluten-free)

Happy Saturday!

I've got a simple Asian style recipe to share with you today: Asian Beef and Mushroom Bowl.

"Bowl" style meals can help us easily create well-balanced, flavorful meals by layering portions of protein, whole grains and veggies all in one dish. Featuring grass-fed ground beef, quinoa and mushrooms this simple bowl is filled with Asian flavors from soy sauce, garlic and spicy sriracha. The dish serves about 8 portions so it's a great meal to to use as a meal prep recipe.


Meal prepping is actually pretty simple, and it's really all about planning ahead. Meal prepping helps us spend less time planning and deciding what to eat throughout the week, because the planning and cooking was done ahead of time.

I'll use this bowl recipe to describe how I do it in my household. First, I cook the recipe on a Sunday so my food is ready before the week begins. Once the recipe is prepared I simply set it aside to let cool. Meanwhile I take out 8 individual storage containers and evenly portion the dish into each one. I garnish each bowl with sriracha sauce and sliced green onion, pop on the lids and into the fridge they go. My husband and I each have four meals to eat (usually for we take with us for lunch) throughout the week.

Imagine if you spent a few hours prepping a couple of recipes this way on Sunday - you'd have most of your meals set for the week. You'd be less stressed (who doesn't want to be?) and more nourished (think of all the energy you'll have) by all the nutritious and tasty food you have on hand.

You've got plenty of time to add this recipe to your shopping list and pick up these ingredients this weekend. Remember to prep this meal tomorrow so you can eat well next week.

Asian Beef and Mushroom Bowl

Serves: 8

Active Time: 30 minutes

Total Time: 30 minutes


1 1/2 cups dried quinoa

1 onion, diced

3 cloves garlic, peeled and minced

1-8oz container button mushrooms

1-8oz container baby bello mushrooms

2 pounds grass-fed ground beef

¼ cup tamari (or another soy sauce)

1 teaspoon maple syrup

2 green onions, whites removed and sliced

Sriracha for garnish


  1. Begin by cooking the quinoa. Bring 3 cups of water to a boil. Add quinoa, return to a boil. Reduce heat and cover. Let simmer for 10 minutes, and then shut off the heat, but keep the lid covered. Let steam for an additional 2-3 minutes. Remove from heat and fluff with a fork.

  2. Meanwhile, clean and slice the mushrooms. This may seem like a lot of mushrooms, but they cook down. Peel and chop the onion and mince the garlic. Heat a medium sauté pan over medium high heat. Add 1 teaspoon of olive oil. Once the oil is hot add the onion and let cook for about 5 minute. Add the sliced mushrooms cook for about 10 minutes until water from the mushroom is releases and then evaporates.

  3. Add garlic and cook for another 2 minutes.

  4. Remove and set aside.

  5. In the same pan heated to medium high, add the grass-fed beef. Use a wooden spoon to break the meat apart and let brown. At the end of cooking add the maple syrup and tamari (soy sauce).

  6. Assemble your bowls. Add a scoop of quinoa, a scoop of the mushrooms and a scoop of beef into a bowl. Garnish with sliced green onions and drizzle with sriracha.

About the Blog

Welcome to the Well Fed Nutrition Blog. I'm Jessica, a dietitian nutritionist sharing recipes, kitchen tips and advice for life well-fed. 

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