Salsa Verde Beef Bowls - Macrostax

Ingredients

• 1 ½ lbs (680g) tri-tip sirloin (trimmed of any excess fat)
• ¾ cup (186g) ‘Herdez’ salsa verde mild
• 2 cups (390g) cooked brown rice (day-old is best)
• ¼ cup (60g) lime juice
• 1 ½ cups (223g) grape tomatoes (halved)
• ½ shallot (22g) (thinly sliced)
• Cilantro, for garnish
• Using a pair of tongs, carefully transfer the meat to a separate bowl, leaving any leftover liquid behind. Allow the beef to cool slightly before shredding with a pair of forks.
• Turn the Instant Pot back to SAUTE. Add rice and lime juice to the instant pot and sauté with leftover meat juice until rice is warmed through and no excess liquid remains.
• Divide rice evenly between 4 bowls and top with shredded beef, tomatoes, shallots, and cilantro. Serve hot with additional garnishes such as avocado or extra salsa and lime (macros not included)
• Depending on the size of your instant pot, you might find it easier to brown your meat in two batches or brown it separately in a large pan before adding it to the instant pot.
• To make in a slow cooker, proceed as directed but cook on HIGH for 4 hours or LOW for 6-8 hours.
• Cooked weights are estimates for this recipe.