Beef Pita Pockets
Dana Levene
ingredients
- 1 lb. sandwich or flank steak cut into thin strips
- 3 Tablespoons Italian dressing
- 3 Tablespoons soy sauce
- 1 green pepper cut in 1" chunks
- 1 medium onion cut in chunks
- 2 cloves of garlic chopped
- 1 cube chicken bouillon
- 1 1/2 Tablespoons corn starch
- 2 Tablespoons oyster sauce (or soy sauce)
- 4 whole wheat pita pockets
- To serve: lettuce, shredded cheese, and Italian dressing
directions
- 1
Coat the beef strips in a mixture of soy sauce and Italian salad dressing to tenderize. Allow to marinate for 15-30 minutes.
- 2
Saute the green pepper, onion and garlic in oil until lightly browned. Remove from frying pan and set aside. Drain the marinade from the beef. Saute the meat in oil until no longer red.
- 3
Dissolve the bouillon cube in 1/2 cup of boiling water. Add oyster or soy sauce and corn starch. Stir until thoroughly mixed. Cooking over medium heat add sauce to meat and stir until thickened. Return green pepper, onion and garlic to the frying pan and heat until warmed.
- 4
Slice pita breads in two and toast until warm. Serve beef mixture in pita bread with garnish as desired with lettuce, shredded cheese, and Italian dressing.
Source: Lore and Dana Levene
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