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!
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