Ingredients for Beef Pockets
- 1 pound beef sirloin steak, cut into 1/8 inch strips
- 2 tablespoons lemon juice
- 1 teaspoon ground allspice
- 1/4 teaspoon black pepper
- 2 large Roma tomatoes
- 4-6 pita pocket breads
- salt, to taste
- 1/2 cup chopped red onion
- 2 tablespoons chopped fresh parsley
- 1/2 cup sliced cucumber
- 1 tablespoon olive oil
- sesame yogurt sauce (recipe #25797)
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How to Make Beef Pockets
- Slice 1 pound beef sirloin into 1/8-inch-thick strips.
- In a bowl, combine beef strips, 2 tablespoons lemon juice, 1 teaspoon allspice, and 1/4 teaspoon black pepper. Marinate for at least 15 minutes.
- Preheat broiler.
- Core 2 large tomatoes and cut them in half lengthwise.
- Broil tomatoes, skin-side up, about 4 inches from the heat for 6 minutes, or until browned.
- Preheat oven to 200°F (93°C).
- Stack 4-6 pocket breads in the center of a large piece of aluminum foil. Wrap tightly.
- Place wrapped pocket breads in the oven alongside the broiled tomatoes while you cook the beef (5-10 minutes).
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated beef and cook until no longer pink, about 5-7 minutes, breaking up any clumps.
- Transfer the cooked beef to a bowl.
- Boil the remaining juices in the skillet until reduced to 1/4 cup. Pour the reduced juices over the cooked beef.
- Add salt to taste.
- To assemble the beef pockets: Open each pocket bread. Add a portion of the beef mixture, 1/4 cup chopped red onion, 1/2 of a broiled tomato half, 1 tablespoon chopped fresh parsley, and 1/4 cup sliced cucumber to each pocket.
- Top with a generous amount of sesame yogurt sauce (recipe #25797).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
20g
Fat
49g
Carbs
13g
