Beef stuffed pita pocket
Beef stuffed pita pocket

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, beef stuffed pita pocket. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Beef stuffed pita pocket is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Beef stuffed pita pocket is something which I’ve loved my whole life.

Mix yogurt with curry powder if desired. Submit a Recipe Correction The Best Pita Pockets Ground Beef Recipes on Yummly In a food processor, combine the onions, garlic, and parsley until finely minced. Remove to a large bowl and add in the beef, tomato, garam masala, pine nuts, and.

To get started with this particular recipe, we must prepare a few ingredients. You can cook beef stuffed pita pocket using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Beef stuffed pita pocket:
  1. Take 1 and half pound beef Round Tip Steaks, cut 1/8 to 1/4 inchthick
  2. Make ready 3 teaspoons minced garlic
  3. Make ready 1 tsp dried oregano & season cube
  4. Make ready 2 tbsp olive oil
  5. Make ready 1 medium onion,thinly sliced
  6. Get 1/4 tsp salt, 1 tsp pepper
  7. Take 6 pita breads, cut in half,warmed
  8. Take 1/2 small size cabbage, thinly cut
  9. Take 2 small cucumber,mcut into 1/8inch 1/2 moon shape
  10. Take 2 tsp ketchup
  11. Get 3 medium size carrots, grated
  12. Make ready 1/2 cup prepared ranch dressing/mayonnaise

Stir in the water, salt, sugar and pepper. Brush both sides of the pita pockets with olive oil, and arrange on a baking sheet. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the rice, tomato sauce, Worcestershire sauce, salt and pepper.

Steps to make Beef stuffed pita pocket:
  1. Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic and oregano and seasoning.
  2. Heat 1 tbsp oil in large nonstick pan over medium-high heat until hot. Add onion; stir-fry 3 to 4 minutes. Remove d onions
  3. Add the remaining oil in same pan over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef.
  4. Return beef and onion to skillet; heat through. Season with salt and pepper. Serve in warmed pita pockets with cabbage, carrots, cucumbers and dressing.
  5. Enjoy 😋

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the rice, tomato sauce, Worcestershire sauce, salt and pepper. Gently stuff pita pockets with meatball mixture using a small spoon. All you need is a pita. Fluffy scrambled eggs and sliced hard-boiled eggs are my top picks for stuffing inside a pita pocket, although to be honest any type of eggs will work.

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