Mexican Beef Pitas
Marinated sirloin strips and bell peppers stir-fried and tucked into pita bread with alfalfa sprouts and cheese.
Yield: 24 servings
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1. Cut steaks into 1/8-inch thick strips; reserve.
2. Combine oil, lime juice, chili powder and pepper flakes in bowl; mix thoroughly. Place beef and vegetables into 2 separate heavy duty plastic bags.
Add 1-1/4 cups marinade to beef; mix to coat thoroughly. Add remaining marinade to vegetables; mix to coat thoroughly. Close bags securely; refrigerate 20 minutes or up to 4 hours.
|Beef Loin, Top Sirloin Butt Steaks, Boneless, 1 inch thick (IMPS/NAMP 1184A)||4 1/2 pounds|
|Olive oil||1 1/4 cups|
|Fresh lime juice||3/4 cup|
|Chili powder||1 tablespoon|
|Red pepper flakes||1 tablespoon|
|Red onions, julienned||1 1/2 pounds|
|Green bell pepper, julienned 1/4-inch||12 ounces|
|Red bell pepper, julienned||12 ounces|
|Yellow bell pepper, julienned 1/4-inch||12 ounces|
|Anaheim chili peppers, julienned||9 ounces|
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3. Strain any excess marinade from beef; discard marinade.
4. For each serving: Stir-fry 1/3 cup vegetable mixture in hot skillet over medium-high heat 2 minutes. (No additional oil is needed.)
Add 3 ounces beef; continue to stir-fry 1 to 1-1/2 minutes or until beef is no longer pink. Season lightly with salt.
5. Open 2 pita bread halves; portion 1/4 to 1/2 ounce alfalfa sprouts and 1/2 ounce cheese into each. Fill each with half of hot beef mixture; plate.
FOR BUFFET SERVICE: Marinate beef and vegetables as directed above. Stir-fry beef, in batches, in hot skillet or wok until no longer pink; remove from pan and reserve. Stir-fry vegetables in same pan until tender-crisp.
Add reserved beef; cook until heated through. Keep mixture at 140°F or above in buffet pan. Serve with pita halves, alfalfa sprouts and cheese.
|Whole wheat pita breads, halved and warmed||24|
|Alfalfa sprouts||1 1/2 pounds|
|Muenster cheese, shredded||1 1/2 pounds|
|Monterey Jack cheese, shredded||1 1/2 pounds|
Nutrition information per serving: 583 calories; 28 g fat(13 g saturated fat; 11 g monounsaturated fat); 105 mg cholesterol; 1007 mg sodium; 43 g carbohydrate; 6.7 g fiber; 42 g protein; 14.8 mg niacin; 0.8 mg vitamin B6; 1.7 mg vitamin B12; 4.3 mg iron; 59.6 mg selenium; 6.7 mg zinc; 107.5 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.