Ingredients for Beef Teriyaki Pockets
- 1 lb London Broil Beef
- 4 pita pockets
- 1/2 cup shredded lettuce
- 1/4 cup mayonnaise
- 2 tablespoons cornstarch
- 0 Low Sodium Soy Sauce
- 0 Olive Oil
- 0 Honey
- 0 Garlic Powder
- 0 Ground Ginger
- 0 Ground Pepper
- 0 Celery Salt
- 0 Brown Sugar
- 0 Low Sodium Chicken Broth
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How to Make Beef Teriyaki Pockets
- Cut 1 lb of beef sirloin steak into small, bite-sized pieces. Place the beef in a 1-gallon resealable plastic bag. Add 1 cup of teriyaki marinade, seal the bag, and refrigerate for at least 1 hour (or up to overnight for maximum flavor).
- Cut the 4 pita pockets in half. Spread 1/4 cup mayonnaise generously on each pita half.
- Add 1/2 cup shredded lettuce to each pita half and set aside.
- Heat a large skillet over medium-high heat. Add the marinated beef in small batches, cooking for just a few minutes per batch until browned and cooked through. Remove the cooked beef from the skillet and set aside.
- In the same skillet, scrape up any browned bits from the bottom. Add 2 tablespoons of cornstarch to the skillet. Cook over medium heat, stirring constantly, until the cornstarch forms a slightly thickened sauce.
- Pour the thickened sauce over the cooked beef, stirring to coat evenly.
- Fill each pita half with the teriyaki beef mixture. Enjoy immediately!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
34g
Fat
22g
Carbs
9g
