This shredded beef is mouthwatering on its own, but we suggest incorporating it into balanced, nutritious meals then freezing for a later date.
Simply transfer each portion to reusable storage containers, and add your choice of ½ cup of a whole grain, like sweet potato, quinoa, or brown rice, and 1 cup of your favorite vegetable, like broccoli, asparagus, or green beans.
Nutrition information (per serving):
Calories: 256; total fat: 13g; protein: 28g; carbs: 7g; fiber: 1.4g
Recipe and photo courtesy of Chef Dave Zino, Executive Chef, National Cattlemen’s Beef Association on behalf of the Beef Checkoff.
Makes 4 servings
- 12 oz shredded cooked beef (chuck pot roast)
- 1 cup sliced green bell pepper
- 1 cup sliced onion
- 1/4 cup fresh lime juice
- 2 Tbsp olive oil
- 2 tsp minced garlic
- 1/2 tsp salt, divided
- 1/4 tsp ground black pepper
How to make it
Combine the beef pot roast, bell pepper, onion, lime juice, oil, garlic, and 1/4 teaspoon salt and black pepper in a large bowl. Marinate in refrigerator for 15 minutes or up to 1-1/2 hours.
Heat a large non-stick skillet over medium-high heat until hot. Spread 1/3 of beef mixture in thin layer in skillet. Cook until crispy in spots, turning several times, 2 to 3 minutes. Remove from skillet. Repeat twice with remaining beef mixture.
Season beef with remaining 1/4 teaspoon of salt.
Serve with rice, black beans, and lime wedges as desired.