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.
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.