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These Salsa Verde Shredded Beef Bowls use minimal ingredients and efficient cooking appliances for busy weeknights! They feature simple shredded beef that can be made in either an Instant Pot or slow cooker. Serve the beef in a big bowl with cauliflower rice and sliced avocado for a simple Tex-Mex-inspired meal.
The Salsa Verde Shredded Beef is so savory and has such great flavor, thanks to the use of store-bought salsa verde. It’s my secret weapon on busy weeknights. Once the meat is done cooking, there are so many ways that you can serve it. Although it’s pictured here with cauliflower rice, try it stuffed in a sweet potato or poblano pepper, tucked into lettuce cups for tacos, or even over a taco-style salad. It’s such a good meal prep option and I know you’ll just love this easy, no-fuss dish.
ingredients:
- Flap, Skirt, or Flank Steak
- Kosher Salt
- Freshly Ground Black Pepper
- Avocado Oil
- Salsa Verde
- Riced Cauliflower
- Avocado
- White Onion
- Fresh Cilantro
- Lime Wedges
step-by-step – instant pot method:
step one: season the beef
Cut the steak into 4 large, equal pieces, then season generously with salt and pepper.
step two: sear the beef
Press the ‘saute’ button on the Instant Pot and add 2 tablespoons of avocado oil. When the oil is hot, add the steak, working in batches as needed, and cook until a deep brown crust forms on both sides, 3 to 4 minutes per side.
step three: add the salsa verde and cook
Once all of the steak is browned, click the ‘cancel’ button to turn off the saute function. Pour in 1 cup of the salsa verde and close the lid on the Instant Pot. Turn the valve at the top so that it is sealed. Press the ‘manual’ button, then set the time to 45 minutes.
step four: release the steam and shred
When the cook time is complete, manually release the pressure by carefully turning the valve to vent. Allow all of the steam to release before carefully opening the Instant Pot. Use two forks to shred the beef.
step five: cook the cauliflower rice
Heat a large skillet over medium-high heat with the remaining 1 tablespoon avocado oil. Add the cauliflower rice and cook, stirring, until just tender, about 5 minutes. You don’t want to overcook as it will turn mushy.
step six: plate the bowls
Divide the cauliflower rice, shredded beef, sliced avocado, and diced onion between four bowls. Garnish with chopped cilantro and serve with lime wedges, if desired.
step-by-step – slow cooker method:
step one: season the beef
Cut the steak into 4 large, equal pieces, then season generously with salt and pepper.
step two: cook the beef
Heat a large skillet over medium-high heat with 2 tablespoons avocado oil. When the oil is hot, add the steak, working in batches as needed, and cook until a deep brown crust forms on both sides, 3 to 4 minutes per side. Transfer the browned beef to a slow cooker and pour the salsa verde over the meat. Cook on high for 4 hours, or on low for 6 to 8 hours. When cook time is complete, use two forks to shred the beef.
step three: cook the cauliflower rice
Heat a large skillet over medium-high heat with the remaining 1 tablespoon avocado oil. Add the cauliflower rice and cook, stirring, until just tender, about 5 minutes. You don’t want to overcook as it will turn mushy.
step four: plate the bowls
Divide the cauliflower rice, shredded beef, sliced avocado, and diced onion between four bowls. Garnish with chopped cilantro and serve with lime wedges, if desired.
recipe faqs:
To freeze, let the meat cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
To thaw, transfer the meat to the refrigerator and let it thaw overnight.
For reheating, warm the meat in a skillet over medium heat on the stove, adding a splash of water or beef broth to keep it moist.
Alternatively, you can reheat this in the microwave in short intervals, stirring in between to ensure even heating.
I haven’t tested this specific recipe in the oven but I’d recommend cooking the beef in a 200°F to 250°F oven for 6 to 8 hours.
If you’re looking for a flavorful, protein-packed dinner that doesn’t require a ton of work, you’re going to love these Salsa Verde Shredded Beef Bowls. Leave a comment below and let me know what you think!
looking for more Instant Pot and slow cooker recipes? try these!
Instant Pot Shredded Greek Beef Bowls
Slow Cooker Tagine-Inspired Chicken
Slow Cooker Italian Shredded Beef Sliders
Salsa Verde Shredded Beef Bowls
Ingredients
- 2 pounds flap, skirt, or flank steak
- kosher salt, to taste
- freshly ground black pepper, to taste
- 3 tablespoons avocado oil, divided
- 1 cup salsa verde, plus more for serving
- 2 cups riced cauliflower
- 1 avocado, sliced, for serving
- 1/4 white onion, diced small, for serving
- chopped fresh cilantro, optional, for serving
- lime wedges, optional for serving
Instructions
Instant Pot Instructions:
- Cut the steak into 4 large, equal pieces, then season generously with salt and pepper.
- Press the 'saute' button on the Instant Pot and add 2 tablespoons of avocado oil. When the oil is hot, add the steak, working in batches as needed, and cook until a deep brown crust forms on both sides, 3 to 4 minutes per side.
- Once all of the steak is browned, click the 'cancel' button to turn off the saute function. Pour in 1 cup of the salsa verde and close the lid on the Instant Pot. Turn the valve at the top so that it is sealed. Press the 'manual' button, then set the time to 45 minutes.
- When the cook time is complete, manually release the pressure by carefully turning the valve to vent. Allow all of the steam to release before carefully opening the Instant Pot. Use two forks to shred the beef.
Slow Cooker Instructions:
- Cut the steak into 4 large, equal pieces, then season generously with salt and pepper.
- Heat a large skillet over medium-high heat with 2 tablespoons avocado oil. When the oil is hot, add the steak, working in batches as needed, and cook until a deep brown crust forms on both sides, 3 to 4 minutes per side. Transfer the browned beef to a slow cooker and pour the salsa verde over the meat. Cook on high for 4 hours, or on low for 6 to 8 hours. When cook time is complete, use two forks to shred the beef.
Prepare the Cauliflower Rice:
- Heat a large skillet over medium-high heat with the remaining 1 tablespoon avocado oil. Add the cauliflower rice and cook, stirring, until just tender, about 5 minutes. You don't want to overcook as it will turn mushy.
Plate the Bowls:
- Divide the cauliflower rice, shredded beef, sliced avocado, and diced onion between four bowls. Garnish with chopped cilantro and serve with lime wedges, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Will certainly become a repeat recipe, our family absolutely loved!
so easy and good!
Love this recipe! It’s so easy, and very tasty. We have at least twice a month!