Salsa Verde Shredded Beef Bowls

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:

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