Peppercorn Beef Pitas Food

THAI BEEF PITAS

Steps:

• Crumble beef into large nonstick skillet and cook over medium heat. Stir occasionally until browned, about 5-6 minutes. Drain well.
• Add peppers, ginger, garlic, and red pepper flakes to skillet. Cook until peppers are crisp tender.
• Whisk together in a small bowl peanut butter, cilantro, soy sauce, lime juice, and sesame oil. Stir into beef and pepper mixture.
• Cut pitas in half and line with lettuce leave. Fill each with about 1/2 cup of the meat mixture. Sprinkle with green onions and serve.

SPICY BEEF PITAS

Steps:

• preheat oven to 500 degrees.
• In a small bowl, combine the yogurt and 2 garlic cloves and season with salt and pepper.
• In a large skillet, heat the olive oil over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes.
• Stir in the remaining garlic, the chile and cumin and cook for 30 seconds.
• Add the beef and cook, breaking up with a spoon, until no longer pink, about 5 minutes and season with salt and pepper.
• Place pitas on a baking sheet and bake for apx 5 minutes until a little brown.
• Top with ground beef mixture and serve with garlic yogurt.

BEEF PITA PIZZAS

Steps:

• Position a rack in the upper third of the oven and preheat to 400 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until golden, 6 to 8 minutes. Add the tomato paste and cook, stirring, until brick red, 1 minute. Add the beef, 2 tablespoons water, 3/4 teaspoon salt, and pepper to taste and cook, breaking up the meat, until browned, 3 to 4 minutes. Remove from the heat and stir in 1/4 cup yogurt and 2 teaspoons vinegar. Season with salt and pepper and transfer to a bowl. Wipe out the skillet and return to medium heat. Brush the pitas with 1 tablespoon olive oil, then lightly toast in the skillet, about 45 seconds per side. Arrange the pitas on a baking sheet and top evenly with the beef mixture. Transfer to the oven and bake 6 minutes. Whisk the remaining 1/4 cup yogurt, 1 tablespoon each olive oil and vinegar, and salt and pepper to taste in a bowl. Add the lettuce, beets and cucumber and toss. Slice the pizzas and serve with the salad.

GREEK-STYLE BEEF PITA

Steps:

• 1)Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine beef and lemon pepper in medium bowl. 2)Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef, adding remaining 1 teaspoon oil to skillet, if necessary. 3)Spread hummus evenly in pita pockets. Fill with equal amounts of beef and toppings, as desired

KOREAN-INSPIRED BEEF IN PITA WRAPS

Steps:

• Combine the soy sauce, black rice vinegar, sesame oil, ginger, garlic and black pepper in a small bowl (do not use metal).
• Stab your beef with a fork.
• Add the beef to the marinade. Make sure it's evenly coated!
• Cover with foil and leave in the fridge to marinate, from 1/2 hour to 3 hours, depending on how strong you like the flavours.
• When ready to cook, preheat the oven to 180 degrees Celsius.
• Slice the pita bread into half carefully and grill it until toasted. Remove and put on a plate.
• Remove your beef from the fridge and pour whatever remaining marinade into a frying pan.
• Heat until it starts to bubble, then add your beef.
• (Depending on how you like your beef to be cooked, and also the cooking time here will change.).
• Cook for about 2 minutes on each side, turning beef with a pair of tongs.
• Put a leaf of lettuce on your pita bread, followed by tomato, then the beef and another leaf of lettuce.
• Devour. Warning: it's gonna get messy.
• OAMC INSTRUCTIONS:.
• To freeze: place marinade ingredients and meat in a zip top bag. Freeze.
• To serve: Thaw and cook as desired.

SPICED BEEF AND ONION PITAS WITH CHIMICHURRI SAUCE

Steps:

• Stir together the coriander, cumin, salt and pepper in a medium bowl. Add the sirloin strips and lightly coat with spices.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the onions; cook, stirring occasionally, for 6 minutes or until well-browned and very tender. Add the remaining 1 tablespoon oil and the beef; continue to cook, stirring occasionally, for 3 more minutes or until the beef is just cooked. Remove from the heat and cover to keep warm.
• While the beef is cooking, stack the pitas on a microwave-proof plate and cover with a paper towel. Microwave on high for 1 minute or until warm.
• Halve each pita to form 2 pockets. Fill with beef and onions. Drizzle each half with about 1 tablespoon chimichurri sauce. Serve while warm.
• For the Chimichurri Sauce: Process all ingredients in a food processor or blender until smooth. If tasted alone, the sauce will seem very acidic. To adjust seasonings, taste by dipping in a piece of food, such as beef, chicken or fish.