Garlic Beef In Pita Bread With Cool Yogurt Sauce Recipe
Ingredients
| Cool Yogurt Sauce | ||
| Garlic | 6 Clove (5gm), pressed | |
| Soy sauce | 3 Tablespoon | |
| Sugar | 1 1/2 Teaspoon | |
| Red pepper flakes | 1/8 Teaspoon, crushed | |
| Top sirloin | 1 pound, cut into strips | |
| Green onions | 5 | |
| Vegetable oil | 1 Teaspoon | |
| 1 teaspoon cornstarch blended with 1 teaspoon cold water | ||
| Mixed greens | 6 Cup (16 tbs), crisped | |
| 4 pita breads (each about 6 inches/ 15 cm in diameter), cut crosswise into halves | ||
Directions
1. Prepare Cool Yogurt Sauce and set aside.
2. In a large bowl, stir together garlic, soy sauce, sugar, and red pepper flakes. Add steak and stir to coat. Set aside; stir occasionally. Trim and discard ends of onions; then cut onions into 1-inch (2.5-cm) lengths and sliver each piece lengthwise. Set aside.
3. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, lift meat from marinade and drain briefly (reserve marinade). Add meat to pan and stir-fry until done to your liking; cut to test (2 to 3 minutes for rare). With a slotted spoon, transfer meat to a bowl; keep warm.
4. Stir cornstarch mixture well; pour into pan along with reserved marinade and any meat juices that have accumulated in bowl. Cook, stirring, until sauce boils and thickens slightly (1 to 2 minutes). Remove pan from heat and stir in meat and onions.
2. In a large bowl, stir together garlic, soy sauce, sugar, and red pepper flakes. Add steak and stir to coat. Set aside; stir occasionally. Trim and discard ends of onions; then cut onions into 1-inch (2.5-cm) lengths and sliver each piece lengthwise. Set aside.
3. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, lift meat from marinade and drain briefly (reserve marinade). Add meat to pan and stir-fry until done to your liking; cut to test (2 to 3 minutes for rare). With a slotted spoon, transfer meat to a bowl; keep warm.
4. Stir cornstarch mixture well; pour into pan along with reserved marinade and any meat juices that have accumulated in bowl. Cook, stirring, until sauce boils and thickens slightly (1 to 2 minutes). Remove pan from heat and stir in meat and onions.
Chef
