This week, as part of my #5ingredientwhole30 challenge, I am sharing recipes that use minimal ingredients for busy weeknights that you will love. This Salsa Verde Shredded Beef Bowl has been my favorite so far! Simple, shredded beef that can be made in either your Instant Pot or Crockpot (but versions of the recipe below) served in a big bowl with cauliflower rice and avocado. yum!
The Salsa Verde Shredded Beef is so savory and has such great flavor, you could serve it in so many ways: stuff it in a sweet potato or poblano pepper, in lettuce cups for tacos, or even over a taco-style salad. The possibilities are endless and I know you’ll just love this easy, no-fuss dish.
Please note that as part of the #5ingredientwhole30 challenge, I do not count salt, pepper, oil, vinegar or some additional garnishes. They are, more or less, 5 ingredient meals that I hope inspire you to keep things simple and delicious in your kitchen.
Salsa Verde Shredded Beef Bowls
Ingredients
- 2 lbs flap, skirt or flank steak
- kosher salt
- black pepper
- 3 tbsp avocado oil
- 1 cup salsa verde (I like Taco Deli salsa verde), plus more for serving
- 2 cups riced cauliflower
- 1 avocado sliced, for serving
- 1/4 white onion, diced small, for serving
- diced cilantro optional, for serving
- lime wedges, optional for serving
Instructions
Instant Pot Instructions:
- Cut the steak down into 4 large, equal pieces then season generously with kosher salt and pepper.
- Press the 'saute' button and add 2 tbsp of the avocado oil to the IP. When the oil is hot, sear the steak (you may need to do this in 2 batches so you don't overcrowd the pan) so that a deep brown crust forms on both sides, 3-4 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 IP. Turn the valve at the top so that it is sealed. Press the 'manual' button, then set the time to 45 minutes. Walk away from the IP and let it do it's thing.
- When the cook time is complete, manually release the pressure by carefully turning the valve to vent. Allow all the of the steam to release (this takes a few minutes) before carefully opening the IP. Using two forks, shred the beef.
Crockpot Instructions:
- Cut the steak down into 4 large, equal pieces then season generously with kosher salt and pepper.
- Heat a large skillet over medium-high heat with 2 tbsp avocado oil. When hot, sear the beef on both sides until a deep brown crust forms, 3-4 minutes per side. Transfer the browned beef to a crockpot and pour 1 cup of salsa verde over the meat. Cook on high for 4 hours, or on low for 6-8 hours. When cook time is complete, shred the beef using two forks.
Prepare the Cauliflower Rice:
- Heat a large skillet over medium-high heat with 1 tbsp. 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:
- In a bowl, combine the cauliflower rice, shredded salsa verde beef, sliced avocado, and diced onion. You can garnish with cilantro and serve with a lime, if desired. Enjoy!
41 Comments
Samantha
May 8, 2022 at 2:22 amThis was fantastic! It tasted like we got it from an authentic Mexican restaurant. The toppings paired perfectly. Thanks for another amazing recipe, Alex!
David Newberry
April 21, 2022 at 12:44 amLoved these bowls! But counting calories – any nutritional info for this recipe??
Christina
April 4, 2022 at 12:00 amThe best!
Brenna
March 26, 2022 at 7:44 pmSo good. So versatile. Fun to play around with different salsas.
Shelly
January 11, 2022 at 6:33 pmCan you use Dutch oven for the beef?
JB
January 10, 2022 at 11:23 pmWhen using the IP, after putting it in the “manual setting”, do I need to put it on any particular heat setting (like low, high, or a specific degree)? Or is that all part of the “manual setting”?
Alex
January 11, 2022 at 3:05 amMine doesn’t give me an option- but if yours does, i’d opt for High!
Elizabeth Raudzus-Canby
November 6, 2021 at 8:21 pmI made this for the 3rd time and it is delicious! I love that I can serve it with cauliflower rice or regular brown rice for my hubs. It’s so easy! Thank you for a winning dinner! And I am looking forward for leftovers!
Bre
October 28, 2021 at 1:41 pmCould I use chuck roast instead?
Alex
October 29, 2021 at 11:00 amyes it should still be good!
Kaylin
October 17, 2021 at 9:30 pmSuch an easy, delicious and satisfying meal! Super flavorful and typically on a bi-weekly rotation in our house
Kim
September 16, 2021 at 4:06 pmHello Alex, do you happen to have the nutritional facts for this recipe ? My husband is working with a Nutritionist and I have to log his meals and I have no clue how much fat, carbs, protein etc… are in this dish.
Thank you so much 😊
Alayna
October 6, 2021 at 4:27 pmKim I just happened to see your comment. I actually log recipes like this in MyFitnessPal. You just copy this website link into their recipe importer and voila! Here is the link: https://www.myfitnesspal.com/recipe/box
The total calories will vary greatly based on what you garnish with and the portion size. For example, calories on this can be high or low depending on how much avocado you garnish with – I think that’s why many don’t provide the nutrition info, to allow us flexibility. To help you out with a quick drop into MyFitnessPal it looks like 45g F | 10g C | 42g P – but again that is just a guess.
Denise
September 14, 2021 at 1:57 pmSuch an easy and delicious meal to make during the week! Go to favorite!
Taylor Breckenridge
August 9, 2021 at 3:13 pmHi Alex!
Could I make this in the oven in a Dutch oven? What temp would you recommend?
Alex
August 18, 2021 at 7:11 pmfor a ‘low setting’ — I would do 200 or 225 degrees for 6 – 8 hours.
Brittany
August 9, 2021 at 1:09 amI’m doing your five day meal plan from The Ktchn! Do you think you can double this in the Instant Pot, or need two instant pots for that? Thanks!
Alex
August 9, 2021 at 10:20 pmI think you can definitely double it in the IP! 🙂
Nicole
August 2, 2021 at 5:25 pmJust made this recipe for lunch this week//meal prep for the next few days and absolutely love it! Thanks so much, Alex 🙂
Liz
May 18, 2021 at 9:51 pmSimple and absolutely delicious! Takes taco nights to the next level!!
Jordan
April 26, 2021 at 12:58 amHey Alex!
Could I make this recipe in a crockpot instead? Tips on how you’d do that?
Alex
April 28, 2021 at 4:48 pmyes, you could! You can just throw it all in the slow cooker and cook on low for 8 hours, or high for 4.
Alanna
April 15, 2021 at 4:47 pmSo easy and delicious! And even toddler approved! Thank you so much for all of your wonderful recipes! Our family loves them!
SImran
April 13, 2021 at 5:47 pmWould the cook time change if using 1.5 pounds of meet?
Alex
April 13, 2021 at 6:04 pmI think you could keep it the same, or just drop by 10 mins in cook time.
Amy
February 12, 2021 at 11:07 pmOne of my favorite go-tos! So easy and flavorful!
Julianne
February 11, 2021 at 1:43 amOne of the most simplistic and flavorful dinners I’ve ever made! What a great find! The meat comes out perfectly moist! Highly recommend.
Christian Green
February 10, 2021 at 10:44 pmI made this in the IP with a 1.2 pound steak and cooked it whole for the same time. This has a lot of flavor and I really enjoyed it!
Laura
February 8, 2021 at 8:53 pmWhat would the timing look like for 1 pound of meat? Love your recipes but I’m always cooking for one!
Stephanie Hale
February 1, 2021 at 2:10 amI’m excited to try this! If I have 3 lbs of beef, should I add extra time in the Instant Pot?
Alex
February 1, 2021 at 12:53 pmit should be about the same, but i’d add 8-10 minutes just to be safe!
Stephanie Hale
February 1, 2021 at 6:04 pmOh thank you for the quick response! I’m making this tonight. My husband & I LOVE your cookbook and we’ve used it TONS during the pandemic 🙂
Alissa Wedel
January 13, 2021 at 2:06 amThis was delicious! My husband and kiddos loved it. Simple weeknight meal.
Lauren
January 10, 2021 at 10:56 pmWow the flavor that developed in the meat with this recipe is incredible! Very easy to make in our instant pot. We thoroughly enjoyed this recipe. I added minced jalapeños and a small jar of green chiles because #2021 and there are no rules. Thanks Alex!!
Barrie
January 9, 2021 at 2:48 amAbsolutely delicious! Thanks for a great recipe!
Kate
January 8, 2021 at 4:00 amSo yummy! I made this in the instapot and it was so easy!
Sue Christopher
December 31, 2020 at 2:07 amAlex, I made this for everyone this evening and it was so delicious!!! I got an Instapot for Christmas and this was my first attempt to use it!! This recipe was a huge success!! I can’t wait to cook it again!! Thank you♥️
Mary G
January 30, 2021 at 8:46 pmIf using chicken do you just use 2 pounds of raw chicken breast and sauté first?
Alex
January 31, 2021 at 8:45 pmYou can definitely use chicken- i’d just throw it in the the IP with the Salsa verde and cook for about 20 mins. Then shred.
Abbey
November 23, 2020 at 5:49 pmHi Alex!
Absolutely love this recipe. Is it possible to sub the flank steak for shredded chicken?
Thanks,
Abbey
Alex
November 24, 2020 at 12:56 amit would be great with salsa verde shredded chicken!