Salsa Verde Shredded Beef Bowls with Cilantro-Lime Rice

These Salsa Verde Shredded Beef Bowls are a fast, flavorful weeknight meal that uses just a few ingredients and convenient appliances. Tender shredded beef cooks in either an Instant Pot or a slow cooker and is served over cauliflower rice with sliced avocado and a sprinkle of onion and cilantro for a fresh Tex-Mex-inspired bowl.

Using store-bought salsa verde gives the beef a bright, savory flavor with almost no effort, making this my go-to for busy nights. Once cooked, the shredded meat is versatile: pile it into bowls as shown, stuff it into baked sweet potatoes or roasted poblanos, use it in lettuce-wrapped tacos, or top a taco-style salad. It’s also excellent for meal prep and reheats well.

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

Instant Pot method

Step 1: Season the beef

Cut the steak into four large, equal pieces and season generously with kosher salt and freshly ground black pepper.

Step 2: Sear the beef

Set the Instant Pot to sauté and add 2 tablespoons avocado oil. When the oil is hot, sear the steak in batches until a deep brown crust forms, about 3–4 minutes per side. Transfer the browned pieces to the pot if you seared in a separate pan.

Step 3: Add salsa verde and cook

Turn off the sauté function, pour in 1 cup salsa verde, close the lid, and set the valve to sealed. Select Manual (or Pressure Cook) and set for 45 minutes.

Step 4: Release and shred

After cooking, carefully perform a quick release by turning the valve to vent. When the pressure has fully released, open the lid and shred the beef with two forks.

Step 5: Cook the cauliflower rice

While the beef rests, heat a large skillet over medium-high heat with the remaining 1 tablespoon avocado oil. Add the riced cauliflower and sauté, stirring, until just tender, about 5 minutes. Avoid overcooking so it doesn’t become mushy.

Step 6: Assemble the bowls

Divide the cauliflower rice among four bowls, top with the shredded beef, add sliced avocado and diced onion, and garnish with chopped cilantro. Serve with lime wedges.

Slow cooker method

Step 1: Season the beef

Cut the steak into four large pieces and season with salt and pepper.

Step 2: Brown and slow cook

Heat a large skillet over medium-high heat with 2 tablespoons avocado oil. Sear the steak 3–4 minutes per side until deeply browned. Transfer the beef to the slow cooker, pour the salsa verde over it, and cook on high for 4 hours or on low for 6–8 hours. When done, shred with two forks.

Step 3: Cook the cauliflower rice

Heat the remaining 1 tablespoon avocado oil in a skillet over medium-high heat. Add riced cauliflower and cook until just tender, about 5 minutes.

Step 4: Assemble the bowls

Portion cauliflower rice and shredded beef into four bowls, top with sliced avocado and diced onion, garnish with cilantro, and serve with lime wedges if desired.

Recipe FAQs

If you want a satisfying, protein-packed dinner that’s low effort and high flavor, these Salsa Verde Shredded Beef Bowls are an excellent choice. They’re simple to make, adaptable to other starches or veggies, and perfect for meal prep.

More slow cooker and Instant Pot ideas

Try other shredded beef or shredded chicken recipes for similar hands-off dinners.