Easy Anti-Inflammatory Beef Bowl

The anti-inflammatory beef bowl I make with 100% grass-fed beef tallow.

The star ingredient: tallow — one that is tested and confirmed free of 300+ contaminants like glyphosate (which is important as fat is where toxins are stored) — it’s rich in stearic acid and CLA so the toxin free fats can truly support my hormone balance, metabolic health & a healthy waistline.

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INGREDIENTS

• Beef (chuck roll): 16 oz

  • Either purchase pre-sliced (I get it at Costco) or slice very thin against the grain.

  • If it’s hard to slice, put it in the freezer for 20–30 minutes first.

• Tallow: 1-2 tbsp

• Cabbage: Thinly slice ½ a head of cabbage (about 4–5 cups worth).

• Ginger: 2 inch, chop into 3 coins, peel skin

• Garlic: Mince 3–5 cloves.

• Enoki Mushrooms (optional): 1 pack. Cut off the bottom end

• Coconut aminos: 2 tbsp

• Fish sauce (optional but adds depth): small splash

• White pepper: 1/8 tsp

• Sea Salt: 3-4 tsp

METHOD

1. Prep Everything First

• Beef (chuck roll):

  • Either purchase pre-sliced (I get it at Costco) or slice very thin against the grain.

  • If it’s hard to slice, put it in the freezer for 20–30 minutes first.

• Tallow

• Cabbage:

  • Thinly slice (about 4–5 cups worth).

• Ginger:

  • Cut off 2 inch

  • Chop into 3 coins

  • Peel skin

• Garlic:

  • Mince 3–5 cloves.

• Enoki Mushrooms (optional):

  • Cut off the ends

2. Cook the Beef First

1. Heat a large pan or wok over high heat.

2. Add a little tallow.

3. Add beef in a single layer.

4. Let it sear 1–2 minutes without moving.

5. Flip and cook another 1–2 minutes.

6. Remove beef from pan (don’t overcook — chuck gets tough if overdone).

3. Stir Fry the Veggies

1. Drain meat juice from pan. In the same pan, add a bit more tallow if needed.

2. Add garlic & ginger → stir ~30 seconds (don’t burn).

3. Add cabbage → cook ~5-10 minutes→ toss well.

Cook time:

5 minutes = cabbage softens but still has slight crunch.
5+ minutes = cabbage gets even softer (that’s how we like it)

4. Sauce It

Then add:

• 2 tbsp coconut aminos

• Small splash fish sauce (optional but again it adds meaningful depth)

• TINY pinch of white pepper (this stuff is potent. don’t overdo it)

• 3 tsp sea salt

Toss everything together for 1–2 minutes.

Add back the beef on top of the pile of veggies. Let it sit undisturbed for 5 min before final toss so cabbage slightly browns.

Taste and adjust.

Plate with Saffron Rice

SAFFRON RICE

• 1/2 cup short grain white rice

• 1 cup hot water

• 1 tsp of saffron threads

• 2 tsp grass-fed beef tallow (code MUMWITHABUN)

• ½ tsp sea salt

Submerge & soak white rice in water.

Add saffron threads to the hot water and let it steep for 15 minutes.

Rinse soaked white rice and add into a saucepan with the saffron water, tallow, and salt. Bring to a boil and then lower it to a tiny simmer for 15 minutes with lid on. Let it cool and serve!

Tasting notes:

Savory, slightly sweet from coconut aminos, garlicky, with rich beef flavor. Reminds me of an elevated yoshinoya bowl - healthified & much more substantial. ♡